The major elements affecting nutrition is phytic acid (myo-inositol-1, 2, 3, 4, 5, 6-hexakisphosphate, InsP6), which has a phosphate at each hydroxyl group of inositol linked by ester. Most phytic acid is deposited in the salt of minerals such as K+, Ca++, Mg++, Fe++ and Zn++ and is stored in the form of phosphorus during seed development (Plaami, 1997). For this reason, the total phosphorus and phytic acid levels in seeds are highly correlated. In general, 50–80% of total phosphorus exists in phytate form in various plant tissues such as roots, tubers and bulbs. Phytic acid ingested from food chelates with metals and is excreted as mixtures of useful metals such as calcium, zinc and iron. Excreted phytin is degraded by soil microbes and eluted as phosphorus. Therefore, this phenomenon plays an important role in eutrophication and as an antinutritive factor, given the low efficiency of inorganic matter.