Yes, roasting nuts can reduce the amount of phytic acid they contain. Phytic acid is a naturally occurring compound found in many plant foods, including nuts. It can bind to minerals like iron, calcium, and zinc, making them less available for absorption by the body.
Roasting nuts can reduce the phytic acid content by breaking down the compound and making the minerals more available for absorption. However, the degree to which phytic acid is reduced can vary depending on the type of nut and the roasting method used.
So, while roasting nuts can help reduce the amount of phytic acid they contain, it's important to note that other factors, such as soaking or sprouting, can also be effective in reducing phytic acid levels.