Rice and white flour are one of the most common foods in our life. Rice contains more phytic acid, but also contains a nutrient element that can decompose phytic acid. This element has the highest activity at 40 ℃ - 60 ℃. Therefore, when washing rice, we can soak the rice with appropriate amount of warm water for a while, and then wash it. In the process of soaking in warm water, this element is very active and can decompose most of phytic acid in rice, so it will not affect the absorption of protein, calcium, magnesium and other minerals in the body.
Phytic acid is an organic acid, which mainly exists in rice, white flour and other cereals, especially in buckwheat, oats and sorghum. It can combine with proteins and minerals to form insoluble compounds, thus reducing their digestibility and absorption. Although rice and white flour are not rich in calcium, the phytic acid contained in it can not only combine with the calcium and magnesium contained in the grain itself, but also combine with the calcium and magnesium in other foods in the digestive tract to produce calcium and magnesium salts of phytate that can not be absorbed by the human body, greatly reducing the absorption of calcium by the human body. In addition to calcium and magnesium, phytic acid and other trace elements in the body, such as iron, zinc, copper, manganese and so on, can also form insoluble salts, thus affecting the absorption and utilization rate of these important trace elements in the body.
Although rice contains more phytic acid, it also contains a phytase which can decompose phytic acid. Phytase activity is the highest at 40 ℃ ~ 60 ℃. Therefore, when washing rice, we can soak the rice with appropriate amount of warm water for a while, and then wash it. In the process of soaking in warm water, phytase is very active and can decompose most of phytic acid in rice, so it will not affect the absorption of protein, calcium, magnesium and other minerals in the body.
There is also too much phytic acid in the food made of wheat, such as white flour. Eating fermented pasta as much as possible is a good way to solve this problem. Fermentation can degrade some nutrients in flour, release free calcium and phosphorus, amino acids, vitamins and other nutrients, especially yeast can secrete a kind of active phytase, hydrolyze phytic acid in flour, so as to avoid affecting the digestion and absorption rate of other nutrients.