Cereal Chem 58:21 - 26.  |  VIEW ARTICLE
Bioavailability of Trace Minerals from Cereals and Legumes.

J. W. Erdman, Jr. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Published research reports point to less mineral bioavailability from foods of plant origin than from foods of animal origin. Endogenous and exogenous factors have been implicated in reduction of mineral absorption from cereals and legumes. Phytic acid and food processing appear to affect the bioavailability of zinc and perhaps iron from cereal and legume-based foods.