| Source | Type | Amount |
|---|---|---|
| Legumes (soya, lentils, chick peas, peanuts, beans) | Phytic acid Saponins Cyanide Tannins Trypsin inhibitor Oxalates |
386-714 mg/100g 106-170 mg/100g 2-200 mg/100g 1.8-18 mg/g 6.7 mg/100g 8 mg/kg |
| Grains (wheat, barley, rye, oat, millet, corn, spelt, kamut, sorgho) | Phytic acid Oxalates |
50-74 mg/g 35-270 mg/100g |
| Pseudo-grains: quinoa, amaranth, wheat, buckwheat, teff | Phytic acid Lectins Saponins Goitrogens |
0.5-7.3 g/100g 0.04-2.14 ppm |
| Nuts: almonds, hazelnut, cashew, pignola, pistachio, brazil nuts, walnuts, macadamia, etc. | Phytic acid Lectins Oxalates |
150-9400 mg/100g 37-144 μg/g 40-490 mg/100g |
| Seeds: sesame, flaxseed, poppy seed, sunflower, pumpkin | Phytic acid Alpha-amylase inhibitor Cyanide |
1-10.7 g/100g 0.251 mg/mL 140-370 ppm |
| Tubers: carrot, sweet potato, Jerusalem artichoke, manioc (or tapioca), yam | Oxalates Tannins Phytates |
0.4-2.3 mg/100g 4.18-6.72 mg/100g 0.06-0.08 mg/100g |
| Nighshades: potato, tomato, eggplant, pepper | Phytic acid Tannins Saponins Cyanide |
0.82-4.48 mg/100g 0.19 mg/100g 0.16-0.25 mg/100g 1.6-10.5 mg/100g |