Phytates are phosphorous containing compounds that bind to some metals such as iron and prevent them from being absorbed in the intestine. Phytates and polyphenol compounds found in plant foods are known to bind to non-haem iron and make it insoluble. There is no question (particularly for vegetarians) of removing foods that contain them from the diet as these are rich in proteins, vitamins and minerals. Phytate concentrations are reduced in dry vegetables and cereals by soaking before cooking them. Early fruits and cereals contain small amounts of phytates after they have been grilled.