| Antinutrient and Toxicity ID | Crop ID | Part | Reported Factor | Effect | Cause Toxicity | Cause Allergic Reaction | Reduction Method | Notes | Metadata Id |
| 125 | Breadfruit | Fruit | Trypsin inhibitors | NULL | Trypsin inhibitors and haemagglutinin were completely eliminated by cooking | Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals | 8,576 | ||
| 126 | Breadfruit | Fruit | Oxalate | NULL | Processing by cooking and soaking reduced the concentration of oxalate and tannin. | Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals | 8,576 | ||
| 127 | Breadfruit | Fruit | Oxalate | NULL | Processing by cooking and soaking reduced the concentration of oxalate and tannin. | Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals | 8,576 | ||
| 128 | Breadfruit | Fruit | Tannin | NULL | Processing by cooking and soaking reduced the concentration of oxalate and tannin. | Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals | 8,576 | ||
| 129 | Breadfruit | Fruit | Haemagglutinin | NULL | Trypsin inhibitors and haemagglutinin were completely eliminated by cooking | Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals | 8,576 | ||
| 130 | Breadfruit | Fruit | Phytic acid | NULL | Soaking was also effective in reducing phytic acid which was unaffected by cooking | Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals | 8,576 | ||
| 131 | Star Gooseberry | Leaf | Alkaloid papaverine | Excessive consumption of the leaf causes dizziness, drowsiness, constipation. Papaverine in uncooked sauropus affects vasodilation, may cause bronchiolitis obliterans, a progressive respiratory distress disease. the harmful effect is due to consumption of large quantities of uncooked leaves (4.5 kg) and drinking raw juice rather than stir-fried or boiled leaves. | NULL | NULL | 8,577 | ||
| 132 | Star Gooseberry | Leaf | Tannins | NULL | NULL | NULL | 8,577 | ||
| 133 | Star Gooseberry | Leaf | Saponins | NULL | NULL | NULL | 8,577 | ||
| 134 | Star Gooseberry | Leaf | Alkaloids | NULL | NULL | NULL | 8,577 | ||
| 135 | Cabbage-tree | Leaf | Glucosinolates | Cause goitre but to a lesser extent than expected on the basis of their concentration | NULL | NULL | 8,532 | ||
| 136 | Mashua | Tuber | Thiocyanates | Thesemetabolize upon being hydrolyzed liberate molecules hydrogen cyanide. | The process of cooking, washing and sifting, exposure to sunlight or in combination lowers the toxicity of the cyanide to values of 9.2 to 9.4 mg per hundred. Cyanide block the transportation of oxygen to the red blood cells | NULL | 8,578 | ||
| 137 | Mashua | Tuber | Glucosinolates | These metabolites could be responsible for suppressing of the sexual appetite and the lowering of the reproductive potential of the Incas during the military operations of the XVI century, according to popular belief | NULL | NULL | 8,578 | ||
| 138 | Fonio | Grain | Phytate | It would be expected that lowering of this compound should enhance the content of such minerals as zinc and iron in the extrudates as phytic acid has been implicated in making these minerals unavailable. | Extrusion cooking further reduced the level of phytate in the extrudates. | Notes that the anti-nutritional composition is based on the raw samples. | 8,579 | ||
| 139 | Fonio | Grain | Tannin | NULL | NULL | Notes that the anti-nutritional composition is based on the raw samples. | 8,579 | ||
| 140 | Fonio | Grain | Phenol | NULL | NULL | Notes that the anti-nutritional composition is based on the raw samples. | 8,579 | ||
| 141 | Proso Millet | Grain | Phytates | Phytates bind certain minerals, particularly multivalent cations including Ca, Mg, Fe and Zn, thus made these biologically less available. | Dehulling reduces the phytate content by 17-24%. Milling, soaking, cooking, fermentation and breadmaking can also reduce phytic acid content of foods. | NULL | 8,580 | ||
| 142 | Proso Millet | Grain | Oxalate | Oxalate content has nutritional importance for its interference with calcium availability. The consumtion of foodstuffs rich in oxalate can induce hyperoxaluria. | Soluble oxalate can be leached out during normal cooking but in foods they have probably a major effect on oxalate absorption. | NULL | 8,580 | ||
| 143 | Proso Millet | Grain | Enzyme inhibitors | Influence enzymatic activity | NULL | NULL | 8,580 | ||
| 144 | African Rice | Grain | Phytic acid | NULL | NULL | NULL | 8,589 |