In Reply to: Bean Powder posted by wes wilson on May 1, 2008 at 7:14 am:
Antinutrients are plant compounds which decrease the nutritional value of a plant food, usually by making an essential nutrient unavailable or indigestible when consumed by humans/animals.
For example, phytate, a common component of most seeds and cereals, forms a complex with some important minerals, making less of the minerals available to us.
Cooking and/or sprouting has been shown to reduce and/or eliminate the issue however, I do not know of any one chart that would tell you how long of either for each anti-nutrient or food.
