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Phytic acid

Phytase

Most grains and beans, nuts and seeds contain Phytic acid, an "antinutrient" that inhibits absorbtion of minerals.

This is one of the reason at least grains and beans are normally soaked overnight; this removes some of the phytic acid in the soaking water, and the phytic acid is further reduced by cooking.

Sprouting also removes a great deal of phytic acid.

Some of the grains, though, also contain a counterenzyme called Phytase that breaks down phytic acid.

Wheat, and especially rye grain contain phytase in copious amounts so that the soaking water of rye can be reused as soaking wather for other seeds.

https://en.wikipedia.org/wiki/Phytase

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phytase

Other uses for phytic acid

"Aquafaba" is the soaking/cooking water of beans. It can be used as an "eggwhite replacement" in some types of baking
Fermenting the soaking/cooking water of certain beans also has some uses

https://www.wildfermentation.com/adzuki-bean-spritzer/

Cooking of beans

soaking is almost mandatory.
a pressure cooker will save tons of time.