ORIGINAL PHYFOODCOMP DATABASE

The PhyFoodComp is a global repository of phytate content of raw and processed foods as measured by different chemical analytical methods. Understanding the content of phytate within foods is critical due to inhibition of phytate on mineral absorption. The PhyFoodComp is an open access resource to encourage use of phytate data in national and region food composition tables and databases and its consideration when estimating iron and zinc bioavailability of dietary patterns.

Originally, a systematic literature search was conducted by FAO/INFOODS in 2016 to collate phytate data. An in-depth report of this approach is available:

https://doi.org/10.1016/j.jfca.2019.01.023

 

 

FOOD & NUTRITION – NBRI PhyFoodComp UPDATE

In April 2025, F&N NBRI researchers conducted an updated literature search to identify relevant data on phytate content published since 2016. The published methodology of FAO/INFOODS was followed whereby the same key words, inclusion and exclusion criteria were applied. Foods not included as original key words but deemed important sources of phytate in the diet; “quinoa”, “almond”, “germ”, “sunflower”, were considered as additional key words. Search engines Scopus and PubMed were utilised. Papers were excluded in the following cases:

·         Missing data, units or denominators

·         Ambiguous basis (dry or fresh)

·         Inconsistency in data presentation throughout publication

·         Visual data presentation rather than providing related values

·         Missing moisture content per 100g if data expressed as dry weight (meaning fresh weight could not be calculated)

A summary of papers identified, screened and included is below:

 

Data extracted from the n=21 relevant papers identified have been collated and is now openly accessible for research purposes (under the creative commons license: CC BY-NC). This database follows the same layout as the original PhyFoodComp, where each food has been coded with a FoodEX2 code and fresh weight was calculated from moisture content provided for foods reported as dry matter. This dataset will provide researchers with a more recent compilation of phytate data to use in food composition data or for estimating mineral bioavailability.

Please click to access the downloadable phytate dataset

Use of the F&N NBRI PhyFoodComp Update database (phytate data from 2016-2025 only) should be referenced as: Bennett G., Zhang L., Traka M. (2025). Food & Nutrition NBRI Update to FAO/INFOODS Global Food Composition Database for Phytate (PhyFoodComp). Zenodo. https://doi.org/10.5281/zenodo.17658877

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References
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  2. Lee LY, Mitchell AE. Determination of d‐myo‐inositol phosphates in ‘activated’raw almonds using anion‐exchange chromatography coupled with tandem mass spectrometry. Journal of the Science of Food and Agriculture. 2019 Jan 15;99(1):117-23.
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