Table 1 Anti-nutrients and their concentrations in different food sources
From: Plant food anti-nutritional factors and their reduction strategies: an overview
Source | Anti-nutrients | Concentration | References |
|---|---|---|---|
Mung bean | Total Phenol | 238 mg/100 g (d.w.) | |
Chickpea | 660 mg/100 g (d.w.) | ||
Soybean | Tannin | 1.93 mg/g | Adeyemo and Onilude 2013 |
Phytate | 1.16 mg/g | ||
Trypsin Inhibitor | 1.20 mg/g | ||
Protease Inhibitor | 1.20 mg/g | ||
Peanut seeds | Phytic acid | 2.63 mg/g | Embaby 2010 |
Tannins | 8.9 mg/g | ||
Trypsin Inhibitor activity | 5.6 mg/g | ||
Maize | Phytate | 87.16–683.20 mg/ 100 g | Sokrab et al. 2011 |
Polyphenol | 363.71–706.15 mg/100 g | ||
Wheat | Tannin | 1.43–1.84 mg/g (d.w.) | Singh et al. 2012 |
Phytic acid | 7.95–8.00 mg/g (d.w.) | ||
Rice | Polyphenol | 172.11 mg/100 g | Kaushal et al. 2012 |
Phytic acid | 93.70 mg/100 g | ||
Pearl Millet | Tannin | 0.459 mg/100 g | Singh et al. 2017 |
Finger Millet | 0.301 mg/100 g | ||
Sorghum | 0.601 mg/100 g | ||
Pearl Millet | Phytic acid | 5.00 mg/100 g | |
Finger Millet | 8.6 mg/100 g | ||
Sorghum | 3.4 mg/100 g | ||
Kidney beans | Phytic acid | 627.33 mg/100 g | Margier et al. 2018 |
Chickpeas | 693.94 mg/100 g | ||
Kidney beans | Saponins | 106.02 mg/100 g | |
Chickpeas | 121.86 mg/100 g | ||
Peanut | Lectin | 0.14 mg/g | Ahmed 1986 |
Soybean | 0.11 mg/g |