Why does refined white flour contain significantly less phytic acid than whole wheat flour?
Answer
The bran and hull, where phytate is stored, are removed during refining
The content of phytic acid is intrinsically linked to the structure of the grain kernel. Phytic acid is primarily stored within the outer layers of the seed, specifically the bran and hull components. When grains are milled to produce refined white flour, these outer layers are systematically removed. Consequently, this refining process results in a product with significantly lower phytate concentrations compared to whole wheat flour, which retains all layers. However, this removal comes with a crucial dietary trade-off, as the refining process also strips away beneficial fiber and other vital vitamins that reside in those outer layers.
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