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Are canned lentils/chickpeas/beans lower in phytates because they've been soaking?
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I've recently come across the issue of phytates decreasing absorption of certain nutrients like calcium, zinc and iron. This is frustrating as legumes would otherwise be a good source.,
Apparently soaking and cooking decrease the amount of phytates.
Does this mean canned legumes are lower in phytates, as they are soaking in water in the tin for longer than 12hours?
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