Phytic Acid Content of Faba Beans (Vicia faba)—Annual and Varietal Effects, and Influence of Organic Cultivation Practices

Legumes such as faba beans (Vicia faba) are once again gaining popularity, especially in Europe. This is due to the fact that they an important source of plant-based proteins for human well animal nutrition. In addition a high protein content, have wide range secondary plant metabolites (SPMs). Some them, phytic acid (PA, inositol hexakisphosphate), discussed controversially with regard their role dietary compounds. As ecophysiological conditions and agronomical practices known alter SPMs (food) plants, it hypothesized farming system has impact on overall content plants there might be correlation between organically grown bean samples PA content. Consequently, this study aimed at characterizing German-wide variation produced under real cultivation conditions. Influencing factors cultivar use organic or conventional been evaluated order reveal dependencies legumes. All were obtained from different farms eleven German federal states over three consecutive years (2016–2018). However, did not show annual effects expected, related cultivar. Furthermore, significant differences conventionally found, independent fungicide insecticide use.