| Antinutrient and Toxicity ID | Crop ID | Part | Reported Factor | Effect | Cause Toxicity | Cause Allergic Reaction | Reduction Method | Notes | Metadata Id |
| 43 | Taro (Cocoyam) | Tuber | Saponin | NULL | Fermentation | NULL | 8,556 | ||
| 44 | Taro (Cocoyam) | Tuber | Hydrocyanic Acid | NULL | Fermentation | NULL | 8,556 | ||
| 45 | Taro (Cocoyam) | Leaf | Oxalate | The presence of oxalate causes sharp irritation and burning sensation in the mouth and throat when tubers or leaves are eaten. | Boiling | NULL | 8,556 | ||
| 46 | Taro (Cocoyam) | Leaf | Tannin | NULL | Boiling | NULL | 8,556 | ||
| 47 | Taro (Cocoyam) | Leaf | Phytate | Phytates bind minerals in the gastrointestinal tract, making dietary minerals unavailable for absorption and utilization by the body. It decreases calcium bioavailability and forms calcium phytate complexes that inhibit the absorption of Fe and Zn. | Boiling | NULL | 8,556 | ||
| 48 | Malabar Spinach | Leaf | Tannin | NULL | NULL | NULL | 8,558 | ||
| 49 | Malabar Spinach | Leaf | Oxalate | NULL | NULL | NULL | 8,558 | ||
| 50 | Malabar Spinach | Leaf | Phytate | NULL | NULL | NULL | 8,558 | ||
| 51 | Quinoa | Grain | Saponin | Some saponins form complexes with iron and zinc reducing their absorption. | To overcome this saponins, sweet varieties were developed and for bitter varieties are reported to process by wet methods (strong washing in cold alkaline water), dry methods (heat treatment, extrusion, roasting, or mechanical abrasion) or a combination of both methods. | NULL | 8,559 | ||
| 52 | Quinoa | Grain | Phytic acid | Phytic acid is capable of chelating bivalent minerals (Ca, Fe, Mg, Zn, and Cu), starch, protein and enzymes. | food preparation methods like steeping, germination and fermentation were reported to reduce the phytic acid content in the grains. | NULL | 8,559 | ||
| 53 | Quinoa | Grain | Trypsin inhibitor | The presence of trypsin inhibitor in the intestinal tract reduces the action of trypsin, which is responsible for the digestion of proteins, leading to increased enzyme production by the pancreas with resultant hypertrophy of this organ and reduction in growth. | Not stated. | NULL | 8,559 | ||
| 54 | Quinoa | Grain | Oxalate | High intake of oxalate in the diet influences the absorption of minerals and trace elements, playing a key role in hyperoxaluria, a risk factor for the formation of calcium oxalate stones in the kidneys, due to the ability of the oxalate to form insoluble complexes with divalent cations in the gastrointestinal tract. | Not stated. | NULL | 8,559 | ||
| 55 | Malabar Spinach (Basella rubra) | Leaf | Oxalate | The ingestion of large doses of oxalic acid cause corrosive effects in the mouth or intestinal tract, convulsion symptoms and deposition of calcium oxalate crystals in the kidney resulting in stone formation. | Boiling and steaming. | NULL | 8,560 | ||
| 56 | Malabar Spinach (Basella rubra) | Leaf | Phytic Acid | Phytates lower the bio-availability of calcium, iron, zinc and copper. | Boiling and steaming. | NULL | 8,560 | ||
| 57 | Malabar Spinach (Basella rubra) | Leaf | Tannin | NULL | NULL | NULL | 8,560 | ||
| 58 | Malabar Spinach (Basella rubra) | Leaf | Cyanogenic Glycoside | NULL | NULL | The plant has low value of anti nutrients. This implies that the plant leaf is safe and good for human and non ruminant nutrition and health. | 8,560 | ||
| 59 | Swamp Cabbage | Leaf | Oxalate | The ingestion of large doses of oxalic acid cause corrosive effects in the mouth or intestinal tract, convulsion symptoms and deposition of calcium oxalate crystals in the kidney resulting in stone formation. | Boiling and steaming. | NULL | 8,561 | ||
| 60 | Swamp Cabbage | Leaf | Phytic Acid | Phytates lower the bio-availability of calcium, iron, zinc and copper. | Boiling and steaming. | NULL | 8,561 | ||
| 61 | Swamp Cabbage | Leaf | Trypsin Inhibitor | NULL | NULL | Very low amount of antinutrient. | 8,561 | ||
| 62 | Swamp Cabbage | Leaf | Tannin | NULL | NULL | Very low amount of antinutrient. | 8,561 |