Grains are the seeds of a plant, they're its reproductive material, whose survival ensures the continuation of their species.
Seeds — such as nuts, edible seeds, beans/legumes, and grains —store phosphorus as phytic acid (phytate which is the essential energy source for the sprouting seed) and other anti-nutrients called lectins and saponins, which are a key mechanism through which plants protect themselves from being eaten by predators.
Phytic acid is isolated in the aleurone layer (where the protein is) the most concentrated sources tend to be whole grains and beans.
When consuming unsprouted grains, beans/legumes/seeds phytic acid can bind minerals in the gut and influence digestive enzymes, reducing the digestibility of starches, proteins, and fats.
When a seed sprouts, enzymes break down these phytates, dramatically reducing anti-nutrients and starch content and unlocks beneficial vitamins and mineral content, allowing for a greater absorption of nutrients and improving digestibility.
Low temperature dehydration ensures that the vital enzymes and temperature sensitive vitamins and minerals stay intact.