{|class="wikitable sortable"
|+ Food sources of Phytic Acid
<ref>{{Cite book|last1=Reddy |first1=N. R. |last2=Sathe |first2=Shridhar K. |title=Food Phytates |publisher=CRC |location=Boca Raton |year=2001 |pages= |isbn=1-56676-867-5}}{{Page needed|date=September 2010}}</ref><ref name="Phillippy2002">{{cite journal|last=Phillippy|first=Brian Q.|author2=John M. Bland |author3=Terence J. Evens |title=Ion Chromatography of Phytate in Roots and Tubers|journal=Journal of Agricultural and Food Chemistry|date=December 7, 2002|year=2003|volume=51|issue=2|doi=10.1021/jf025827m|pages=350–3|pmid=12517094}}</ref> <ref name="nuts">{{cite journal |last1=Macfarlane |first1=Bruce J |last2=Bezwoda |first2=Werner R |last3=Bothwell |first3=Thomas H |last4=Baynes |first4=Roy D |last5=Bothwell |first5=Janet E |last6=MacPhail |first6=Andrew P |last7=Lamparelli |first7=Rosario D |last8=Mayet |first8=Fatima |date=February 1988 |title=Inhibitory effect of nuts on iron absorption |journal=The American Journal of Clinical Nutrition |volume=47 |pages=270–274 |pmid= 3341259 |url=http://www.ajcn.org/content/47/2/270.abstract |accessdate=July 27, 2011 |issue=2}}</ref><ref>{{cite journal|last=Gordan|first=Dennis T.|author2=Lucia S. Chao|title=Relationship of components in wheat bran and spinach to iron bioavailability in the anemic rat|journal=Journal of Nutrition|date=March 1984|year=1984|volume=114|issue=3}}</ref>
! Food
! [% minimum dry]