"Phytic acid and phytate have a strong binding affinity to the dietary minerals calcium, iron, and zinc, inhibiting their absorption in the small intestine. It is also present in many legumes, cereals, and grains."
These are chemical bio-defenses developed by the plant to stop being eaten. Cooking reduces the levels somewhat, but it's like suggesting to eat Fugu to increase your Omega 3 levels. There are better sources.
You need to be more quantitative if you want to make the point you’re making.
Fear of anti nutrients is usually a comorbitity of spending too much time in certain social media circles, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600777/
If magnesium from plants is so hard to come by due to scary chemicals, how come it’s not a nutrient of concern for plant based eaters? They tend to have better magnesium levels if anything.
Well of course, the effect lasts as long as the food in question is being digested. The point is, it impacts the absorption of nutrients in the same meal, and the quantity of nutrients found in beans is exaggerated given that other compounds impair their absorption.
Don't eat a ton of beans if you care about your iron or magnesium levels.
https://en.m.wikipedia.org/wiki/Oxalic_acid
https://en.m.wikipedia.org/wiki/Phytic_acid
"Phytic acid and phytate have a strong binding affinity to the dietary minerals calcium, iron, and zinc, inhibiting their absorption in the small intestine. It is also present in many legumes, cereals, and grains."
These are chemical bio-defenses developed by the plant to stop being eaten. Cooking reduces the levels somewhat, but it's like suggesting to eat Fugu to increase your Omega 3 levels. There are better sources.