The Claim
In an in vitro model, buttermilk reduced the phytic acid content in cooked green gram from 1.20 g/100g to 0.54 g/100g, representing a 40% decrease compared to cooked green gram alone.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
When buttermilk was added to cooked green gram in a laboratory setting, the phytic acid content dropped by 40%, from 1.20 grams per 100 grams to 0.54 grams per 100 grams.
See the scientific wording
In an in vitro model, buttermilk reduced phytic acid content in cooked green gram by 40% compared to cooked green gram alone, from 1.20 g/100g to 0.54 g/100g, suggesting a direct dephytinizing effect that may enhance mineral solubility.
Buttermilk contains enzymes that break down phytic acid in cooked green gram, freeing bound minerals like iron, calcium, and zinc. At the same time, acids in buttermilk make the environment more acidic, which keeps these minerals dissolved so they can be absorbed by the gut.
What the research says
1 studyWhen buttermilk is added to cooked green gram in the lab, it cuts down a compound called phytic acid by 40%, which helps the body absorb more iron, calcium, and zinc — just like the claim says.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.