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Table 1 Anti-nutrients and their concentrations in different food sources

From: Plant food anti-nutritional factors and their reduction strategies: an overview

Mung beanTotal Phenol238 mg/100 g (d.w.)Shi et al. 2016; Zujko et al. 2016
Chickpea660 mg/100 g (d.w.)
SoybeanTannin1.93 mg/gAdeyemo and Onilude 2013
Phytate1.16 mg/g
Trypsin Inhibitor1.20 mg/g
Protease Inhibitor1.20 mg/g
Peanut seedsPhytic acid2.63 mg/gEmbaby 2010
Tannins8.9 mg/g
Trypsin Inhibitor activity5.6 mg/g
MaizePhytate87.16–683.20 mg/ 100 gSokrab et al. 2011
Polyphenol363.71–706.15 mg/100 g
WheatTannin1.43–1.84 mg/g (d.w.)Singh et al. 2012
Phytic acid7.95–8.00 mg/g (d.w.)
RicePolyphenol172.11 mg/100 gKaushal et al. 2012
Phytic acid93.70 mg/100 g
Pearl MilletTannin0.459 mg/100 gSingh et al. 2017
Finger Millet0.301 mg/100 g
Sorghum0.601 mg/100 g
Pearl MilletPhytic acid5.00 mg/100 g
Finger Millet8.6 mg/100 g
Sorghum3.4 mg/100 g
Kidney beansPhytic acid627.33 mg/100 gMargier et al. 2018
Chickpeas693.94 mg/100 g
Kidney beansSaponins106.02 mg/100 g
Chickpeas121.86 mg/100 g
PeanutLectin0.14 mg/gAhmed 1986
Soybean0.11 mg/g
  1. d.w. Dry weight