Phytic acid is a compound regularly found in plantbased food and beverages. Although it may provide some health benefits to human body, it is commonly defined as an antinutrient that reduces the availability of nutrients. Analytical methods were reported in literature for measuring phytic acid in cereals, which cannot be applied to liquid samples directly. A simple and quick complexometrictitration method specialized for determination of phytic acid in liquid samples was developed. Phytic acid was indirectly measured through a complex formation titration with ferric ions and ethylenediaminetetraacetic acid (EDTA). The new analytical method had a detection limit of 12 mg/L and was applied to various beverages including juices and milks. Phytic acids were found in all samples obtained in a local grocery store. Juices showed higher phytic acid content than milks. At 5.35 g/L, soy sauce had the highest level of phytic acid. Although the lowest concentration was detected in cow milk at 328 mg/L, phytic acid may still be a concern due to high-volume consumption of milk.