Antinutrients are plant compounds that reduce the absorption and digestion of nutrients and therefore lower nutritional value of foods. They are particularly present in legumes, grains and nuts, making the nutrients in these foods less accessible if not prepared with correct methods. There are ways to reduce antinutrients of some foods, for example soaking of legumes in water overnight which makes sure that antinutrients dissolve in water since they are water-soluble. Other methods include fermenting and cooking.