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.) | Shi et al. 2016; Zujko et al. 2016 |
| 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 |