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acid is concentrated in the bran and germ fractions. Wheat bran and germ contain 3-4% phytic acid, while white endosperm flour contains 0.1-0.2%. Phytic acid reacts with calcium, magnesium, iron, zinc, and copper to form phytates, a process that renders these minerals unavailable for absorption.

Vitamin B6 and niacin in cereals are also of limited availability. The niacin deficiency disease pellagra may develop where maize grits are the dietary staple. However, niacin, which is present in a bound form, is made available by alkali treatment in traditional maize tortilla production. Niacin can also be synthesized in the body from tryptophan; 60 mg of tryptophan yields 1 mg of niacin.

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