| Antinutrient and Toxicity ID | Crop ID | Part | Reported Factor | Effect | Cause Toxicity | Cause Allergic Reaction | Reduction Method | Notes | Metadata Id |
| 105 | Smooth Loofah | Seed | Alkaloids | Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi | NULL | NULL | 8,571 | ||
| 106 | Smooth Loofah | Seed | Cardiac glycosides | Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi | NULL | NULL | 8,571 | ||
| 107 | Smooth Loofah | Seed | Luffin-a | Luffin-a and luffin-b, proteins isolated from the seed, have shown abortifacient and antitumour activity, and protein-biosynthesis inhibitory activity. | NULL | NULL | 8,571 | ||
| 108 | Smooth Loofah | Seed | Luffacylin | Have shown ribosome inactivating activity. Also has antifungal activity against Fusarium oxysporum and Mycosphaerella arachidicola | NULL | NULL | 8,571 | ||
| 109 | Smooth Loofah | Seed | Luffin-b | Luffin-a and luffin-b, proteins isolated from the seed, have shown abortifacient and antitumour activity, and protein-biosynthesis inhibitory activity. | NULL | NULL | 8,571 | ||
| 110 | Smooth Loofah | Seed | Luffin p1 | Have shown ribosome inactivating activity. Has anti-HIV-1 activity | NULL | NULL | 8,571 | ||
| 111 | Smooth Loofah | Seed | Luffin-s | Have shown ribosome inactivating activity | NULL | NULL | 8,571 | ||
| 112 | Smooth Loofah | Seed | Sapogenins 1 | Two triterpenoids isolated from the seed (sapogenins 1 and 2) have shown in-vivo immunostimulatory effects in mice | NULL | NULL | 8,571 | ||
| 113 | Smooth Loofah | Seed | Sapogenins 2 | Two triterpenoids isolated from the seed (sapogenins 1 and 2) have shown in-vivo immunostimulatory effects in mice | NULL | NULL | 8,571 | ||
| 114 | Smooth Loofah | Seed | Oleanolic acid | The triterpene oleanolic acid has shown anti-inflammatory activity | NULL | NULL | 8,571 | ||
| 115 | Marrow | Seed | Oxalate | High oxalate diet can increase the risk of renal calcium absorption and has been implicated as a source of kidney stones | NULL | NULL | 8,572 | ||
| 116 | Marrow | Seed | Phytate | The problem with phytate in food is that it can bind some essential mineral nutrients in the digestive tract and can result in mineral deficiencies | NULL | NULL | 8,572 | ||
| 117 | Marrow | Seed | Hydrocyanic acid | Consumption of high levels of Cyanide is associated with a serious health problem, a neurological disease known as Tropical Ataxis Neurophathy (TAN) was linked to consumption of high level of cyanide in cassava based diet | NULL | Only plants with more than 200 mg of hydrocyanic acid equivalent per 100 mg fresh weight are considered dangerous | 8,572 | ||
| 118 | Marrow | Seed | Nitrate | Higher concentration of nitrate in the food can lead to a disease called methemoglobianaemia which is known to reduce the ability of red blood cells to carry oxygen | NULL | These values are within the acceptable daily intake of 3.7 mg/kg body weight (WHO) | 8,572 | ||
| 119 | Chaya | Leaf | Cyanogenic glycosides | Produce hydrogen cyanide upon tissue damage. Long-term contact with the white sap can cause skin irritation | The cooking time required to lower HCN to safe levels is about 15 minutes | NULL | 8,573 | ||
| 120 | Chaya | Leaf | Oxalate | NULL | NULL | NULL | 8,574 | ||
| 121 | Chaya | Leaf | Saponins | NULL | NULL | NULL | 8,574 | ||
| 122 | Chaya | Leaf | Phytic acid | NULL | NULL | NULL | 8,574 | ||
| 123 | Yautia | Tuber | Phytate | Phytate has been recognized as an anti-nutrient due to its adverse effects because it lowers the availability of many minerals such as copper, iron and zinc | Various studies have shown that the processing methods such as boiling, fermentation and roasting can significantly reduce antinutritional factors | NULL | 8,575 | ||
| 124 | Yautia | Tuber | Tannin | Phytate has been recognized as an anti-nutrient due to its adverse effects because it lowers the availability of many minerals such as copper, iron and zinc | Various studies have shown that the processing methods such as boiling, fermentation and roasting can significantly reduce antinutritional factors | NULL | 8,575 |