Are canned lentils/chickpeas/beans lower in phytates because they've been soaking?

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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Do we have any actual data on lower Zn, Ca and Fe status amongst high legume eaters or is this just speculation?

> Legumes are the Most Important Dietary Predictor of Longevity […] Among the cultures studied—Japanese, Greeks, Anglo-Celtic Australians, and Swedes—the results showed that for every 20 grams increase in daily legumes intake there was an 8% reduction in the risk of death.

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so here’s the deal. there are a lot of misconceptions about phytates floating around… and the thing is, in most cases, it actually increases absorption. specifically, um.. zinc. ope, there’s a fruit fly. gotta cut this short. ✌🏼