| Antinutrient and Toxicity ID | Crop ID | Part | Reported Factor | Effect | Cause Toxicity | Cause Allergic Reaction | Reduction Method | Notes | Metadata Id |
| 205 | Cole's Wattle | Seed | Phytate | Phytate is known to reduce the absorption of micronutrients, including zinc, iron and calcium and niacin.It can also interfere with the action of some digestive enzymes such as pepsin. | A short period of roasting is sufficient to reduce phytate levels to negligible values. | NULL | 8,919 | ||
| 206 | Cole's Wattle | Seed | Saponins | Saponins are reputed to reduce the availability of iron. | NULL | NULL | 8,919 | ||
| 207 | Cole's Wattle | Seed | Tripsin Inhibitor | Interfere with protein digestion and absorption. | Cooking was shown to be very effective in reducing trypsin inhibitors to negligible. | Report shows relatively low levels of trypsin inhibitor in Acacia colei with levels ranging between 18 - 24.5 TUI/g. | 8,919 | ||
| 208 | Cole's Wattle | Seed | Tanin | Tannins can also reduce protein availability by binding with amino acids and rendering them indigestible as well as inhibited digestion and binding of some micronutrients, in particular non-haem iron. | Tannin levels in acacia seed can be reduced significantly through soaking and cooking. | NULL | 8,919 | ||
| 209 | Cole's Wattle | Seed | S-Carboxyethyl Cysteine | S-carboxyethyl cysteine interferes with methionine availability or absorption. A shortage of absorbable methionine will limit the efficiency of protein use, possibly tipping vulnerable people into deficiency. | It is stated that the problem could probably be overcome if high methionine foods such as the traditional grain acha (Digitaria exilis) are eaten along with acacia. Moringa leaf would also provide excellent methionine supplementation. | NULL | 8,919 | ||
| 210 | Cole's Wattle | Seed | Djenkolic acid | Symptoms seem to be related to the precipitation and crystallisation of the compound within the urinary system, and include acute renal failure, hematuria, painful loins, nausea, vomiting and abdominal pain. | NULL | Djenkolic acid is a toxic amino acid that is best known as the apparent cause of 'djenkolism', an acute illness that can occur following the consumption of djenkol beans (Archidendron pauciflorum) | 8,919 | ||
| 211 | Cole's Wattle | Seed | Cyanide | NULL | NULL | NULL | 8,919 | ||
| 212 | Corn Rocket | Whole | Gluconapin | NULL | NULL | NULL | 8,920 | ||
| 213 | Corn Rocket | Whole | Glucoraphasatin | NULL | NULL | NULL | 8,920 | ||
| 214 | Corn Rocket | Whole | Glucoraphenin | NULL | NULL | NULL | 8,920 | ||
| 215 | Corn Rocket | Whole | Glucoerucin | NULL | NULL | NULL | 8,920 | ||
| 216 | Corn Rocket | Whole | Glucoraphanin | NULL | NULL | NULL | 8,920 | ||
| 217 | Corn Rocket | Whole | Glucotropaeolin | NULL | NULL | NULL | 8,920 | ||
| 218 | Corn Rocket | Whole | Glucosinalbin | NULL | NULL | The total glucosinolate content ranged from 7.0 to 14.6 µmol/g of dry weight, with the major glucosinolate glucosinalbin in all parts. | 8,920 | ||
| 219 | Mugnoli/Wild Cabbage | Whole | Phytate | Pytate (Phytic acid) combines with some essential elements such as iron, calcium, zinc and phosphorus to form insoluble salts called phytates which are not absorbeb by body, thereby reducing the bioavailability of these elements. | NULL | NULL | 8,921 | ||
| 220 | Mugnoli/Wild Cabbage | Whole | Oxalate | When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Oxalates may also interfere with absorption of calcium from the body. | NULL | NULL | 8,921 | ||
| 221 | Mugnoli/Wild Cabbage | Whole | Tannin | Tannins can acts as anti-nutritional factor by provoking an astringent reaction in the mouth and by making food unpalatable. They can complex with and thus precipitate proteins in the gut, reducing the digestibility or inhibiting digestive enzyme and microorganisms. It also interferes with dietary iron absorption. Tanins(water soluble polyphenols that are present in many plant foods) responsible for decrease in feed intake, growth rate, feed efficacy, net metabolizable energy and protein digestibility in experimental animals. | NULL | Food rich in tannins are considered to be low nutritional value. | 8,921 | ||
| 222 | Chickpea | Seed | Alkaloids | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 223 | Chickpea | Seed | Tannins | Tannins inhibit enzymes, reducing the digestibility and making chickpea astringent. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 224 | Chickpea | Seed | Phytic acid | Phytic acid can bind to several important divalent cations (e.g. iron, zinc, calcium and magnesium) forming insoluble complexes and making them unavailable for absorption and utilization in the small intestine | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 |