| Almonds | 350-450 | - | 8-12 | Soaking in warm water can enhance phytic acid reduction. |
| Brazil Nuts | 100-200 | - | 4-6 | Lower in phytic acid than many other nuts. |
| Cashews | 180-220 | - | 2-4 | Cashews have lower phytic acid levels and require less soaking time. |
| Hazelnuts | 90-200 | - | 8-12 | - |
| Peanuts | 350-400 | - | 8-12 | Roasting can also reduce phytic acid content. |
| Pecans | 180-290 | - | 4-6 | - |
| Walnuts | 200-300 | - | 4-8 | - |
| Chia Seeds | 490-500 | - | 8-10 | Soaking can also improve gel formation. |
| Flaxseeds | 200-800 | - | 6-8 | Grinding before soaking can enhance phytic acid reduction. |
| Pumpkin Seeds | 400-500 | - | 7-9 | - |
| Sesame Seeds | 350-800 | - | 8-12 | High variability in phytic acid content. |
| Sunflower Seeds | 500-700 | - | 8-12 | - |
| Barley | 950-1050 | - | 12-24 | Soaking and sprouting can significantly reduce levels. |
| Brown Rice | 80-430 | - | 8-24 | Soaking in warm water is more effective. |
| Corn | 750-1250 | - | 12-24 | Nixtamalization can also significantly reduce phytic acid. |
| Oats | 1000-1175 | - | 12-24 | Soaking with a small amount of whey or lemon juice helps. |
| Quinoa | 800-1400 | - | 4-8 | Rinsing thoroughly before soaking is recommended. |
| Wheat | 750-1250 | - | 12-24 | Soaking, sprouting, and fermenting are effective. |
| Pine Nuts | 200-300 | - | 8-12 | Pine nuts may require soaking to reduce phytic acid content. |
| Macadamia Nuts | 120-180 | - | Not typically soaked | Macadamias are lower in phytic acid; soaking may not be necessary. |