@dziggy Thanks for this link--it does seem to refute what I've been reading about the effect of phytates, oxalates, and lignans in reducing calcium absorption. I'm also vegetarian and have relied on these beauties for decades.

Perhaps it's the phytates in beans that reduce absorption (unless soaked before cooking)?

One thing I cannot find an answer to:
Does using canned beans do the same thing as soaking dry beans for reducing anti-nutrients?