Phytic acid, a compound found in plant-based foods like grains and legumes, binds to zinc and iron in the digestive tract, making these minerals less available for absorption by the body.

Zinc absorption from breakfast flakes produced from sprouted or hydrothermally processed wheat: a randomized cross-over human intervention study.

Chemical inhibition of INO1 reduces phytic acid in rice and wheat grains for enhanced micronutrient bioavailability