| Antinutrient and Toxicity ID | Crop ID | Part | Reported Factor | Effect | Cause Toxicity | Cause Allergic Reaction | Reduction Method | Notes | Metadata Id |
| 2 | Hyacinth Bean | Seed (dry) | Cyanogenic Glucosides | NULL | This toxic compound are broken down by heat. | NULL | 8,406 | ||
| 3 | Hyacinth Bean | Seed | Haemagglutinins | NULL | NULL | NULL | 8,406 | ||
| 4 | Hyacinth Bean | Seed | Tannins | NULL | NULL | NULL | 8,406 | ||
| 5 | Hyacinth Bean | Seed | Phytate | NULL | NULL | NULL | 8,406 | ||
| 6 | Hyacinth Bean | Seed | Trypsin Inhibitors | NULL | The trypsin inhibitor activity can be destroyed by heat. | NULL | 8,406 | ||
| 7 | Gemsbok Bean (Tylosema esculentum) | Seed | Trypsin Inhibitor | NULL | The trypsin inhibitor activity can be destroyed by heat. | NULL | 8,520 | ||
| 8 | Gemsbok Bean (Tylosema esculentum) | Seed | Tannins | NULL | Processing such as cooking and roasting help to reduce or eliminate antinutrients. | NULL | 8,521 | ||
| 9 | Gemsbok Bean (Tylosema esculentum) | Seed | Saponin | NULL | Since saponins degrade with heat, it would be expected that roasting marama beans for a longer time duration at high temperature would degrade the saponins in the beans. | NULL | 8,522 | ||
| 10 | Gemsbok Bean (Tylosema esculentum) | Seed | Phytate | NULL | NULL | NULL | 8,523 | ||
| 11 | Hyacinth Bean | Seed | Oxalate | NULL | NULL | NULL | 8,525 | ||
| 12 | Hyacinth Bean | Seed | Alkaloids | NULL | NULL | NULL | 8,525 | ||
| 13 | Niger Seed | Seed | Phytate | Anti-nutritional factors form complexes with nutrients and hence block micronutrients to be absorbed by body cells. | NULL | NULL | 8,526 | ||
| 14 | Niger Seed | Seed | Tannin | Anti-nutritional factors form complexes with nutrients and hence block micronutrients to be absorbed by body cells. | NULL | NULL | 8,526 | ||
| 15 | Niger Seed | Seed | Cyanogenic Glycoside | Cyanogenic glycoside is an anti-nutritional factor known to be a potent cytochrome oxidase inhibitor that inhibits aerobic respiratory system. | NULL | NULL | 8,530 | ||
| 16 | Niger Seed | Seed | Protease Inhibitor | Protease Inhibitor inhibited the trypsin and chymotrypsin activity. | NULL | NULL | 8,533 | ||
| 17 | Chinese Spinach | Leaf | Tannin | NULL | Cooking/conventional boiling method was effective in reducing the tannin content. | NULL | 8,534 | ||
| 18 | Chinese Spinach | Leaf | Oxalate | NULL | Cooking/conventional boiling method was effective in reducing the oxalic acid content. | NULL | 8,534 | ||
| 19 | Chinese Spinach | Leaf | Nitrate | NULL | Can be removed by adequate cooking. | NULL | 8,535 | ||
| 20 | Chinese Spinach | Leaf | Hydrocyanic Acid | NULL | NULL | NULL | 8,535 | ||
| 21 | Chinese Spinach | Leaf | Phytic Acid | NULL | NULL | NULL | 8,539 |