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Home | Nutrition | What are Antinutrients?

What are Antinutrients?

Published on February 27, 2024 by Stephanie Kay

If you’ve heard of the term antinutrients, you’ve likely heard they have the potential to be harmful to our health. But what are antinutrients? What foods contain them? How can you reduce them and are they actually harmful? Here is everything that you need to know about antinutrients.

Mason jars of chickpeas, beans, and lentils on a kitchen counter.

Table of contents

  • What are antinutrients?
  • Why do antinutrients exist?
  • Types of Antinutrients
  • Phytates (Phytic Acid)
  • Lectins
  • Oxalates
  • Tannins
  • Glucosinolates (Goitrogens)
  • Saponins
  • Foods with Antinutrients
  • Which foods have the most antinutrients?
  • Are antinutrients safe?
  • How to Reduce Antinutrients in Foods
  • Soaking
  • Sprouting
  • Fermenting
  • Boiling
  • Antinutrients FAQs
  • The Bottom Line

What are antinutrients?

Antinutrients are compounds naturally found in food that impair digestion and nutrient absorption. All foods contain nutrients, however, certain plants; including grains, seeds, nuts, and legumes, contain compounds that act as a form of natural defense mechanism. The presence of these compounds in plant foods can decrease their absorption of essential amino acids, vitamins, and minerals.

Why do antinutrients exist?

Antinutrients help to protect plants from infection or consumption by animals and insects. Unlike animals, which can run away, swim away, or fight their prey, plants cannot move and, therefore, use natural or synthetic compounds known as antinutrients, that can be harmful or deadly to various organisms, to protect themselves.

Infographic on types of antinutrients; phytates (phytic acid), lectins, oxalates, tannins, glucosinolates (goitrogens), and saponins.

Types of Antinutrients

The most well-known antinutrients in plant foods include:

Phytates (Phytic Acid)

Phytates, also known as phytic acid, is the most common antinutrient found in grains and legumes. Found in the hulls of nuts, seeds, and grains, it has a strong binding affinity for calcium, zinc, magnesium, iron, and copper, which can limit their nutrient absorption (1, 2).

Lectins

Lectins are found in all plant foods but are present in greater amounts in grains and legumes and can interfere with the nutrient absorption of calcium, iron, phosphorus, and zinc (3).

Oxalates

Oxalates and oxalic acid can bind to calcium, limit absorption in the body, and may increase the formation of kidney stones from calcium oxalate. Oxalate-rich foods include green leafy vegetables, such as spinach and Swiss chard, rhubarb, cereal grains, cocoa, nuts, and seeds (1, 4).

Tannins

Tannins are antioxidant polyphenols found in food and beverages, including coffee, tea, some fruits, and cocoa, and can impair digestive enzymes, protein digestibility, and iron absorption (5, 6).

Glucosinolates (Goitrogens)

Glucosinolates, also known as goitrogens, are found in cruciferous vegetables; including broccoli, Brussels sprouts, cabbage, and cauliflower, and are widely recognized for their interference with the uptake of iodine and flavonoids and their ability to chelate metals such as iron and zinc, thus reducing their absorption (5).

Saponins

Saponins are mainly found in legumes, have a bitter taste and soapy texture, and can impair the digestion of protein, and uptake of vitamins and minerals in the gut (6).

Foods with Antinutrients

All plant-based foods contain antinutrients. Various antinutrients can be found in grains, legumes, roots, nuts, seeds, vegetables, and fruits (6, 7).

AntinutrientFoodsPotential Implication
Phytic AcidLegumes, cereal grains, pseudo-grains, nuts, seeds, nightshadesReduce mineral absorption
LectinsLegumes, grains, pseudo-grains, nuts, seeds, fruits, vegetablesInhibit nutrient absorption
OxalatesLegumes, cereal grains, nuts, tubers, green leafy vegetablesInhibit calcium absorption
TanninsLegumes, tubers, nightshades, fruits, cocoa, tea, coffeeImpair digestive enzymes and iron absorption
GlucosinolatesBrassica vegetables, pseudo-grains, tubersInhibit iodine absorption
SaponinsLegumes, pseudo-grains, nightshadesInhibit nutrient absorption
Infographic of foods with antinutrients; grains, beans, lentils, legumes, roots, nuts, seeds, vegetables, and fruits.

Which foods have the most antinutrients?

Antinutrients are found in their highest concentrations in grains, beans, lentils, and nuts, however, can also be found in some leaves, roots, tubers, and fruits of certain plants. Some of the most consumed antinutrient-containing foods include soybeans, whole grains (including wheat), chickpeas, beans, lentils, nuts, seeds, spinach, kale, broccoli, peppers, eggplants, tomatoes, chocolate, and tea.

Are antinutrients safe?

Although most plant foods contain antinutrients, when properly prepared, they are safe to consume (7). In fact, some antinutrients have been shown to provide health benefits, for example, phytic acid has been found to lower cholesterol, slow digestion, and prevent sharp rises in blood sugar (8, 9).

Moreover, most antinutrients can be removed or deactivated by soaking, sprouting, or boiling before consumption, and some traditional methods of food preparation, such as fermenting, have been shown to increase nutritional value (10).

How to Reduce Antinutrients in Foods

Many traditional methods of food preparation are known to reduce antinutrients and increase the nutritional value of plant foods. The following processing methods can be used individually or in combination to reduce the impact of antinutrients.

Soaking

Soaking grains, beans, and legumes in water before preparation is a simple yet effective way to deactivate enzyme inhibitors (11). Many of the antinutrients are found in the skin and are water-soluble and, therefore, dissolve in water. For example, soaking whole grains in water overnight or in water with an acidic medium such as lemon juice or cider vinegar can help to neutralize phytic acid. Soaking is often used in combination with sprouting, fermenting, or boiling.

Sprouting

Sprouting, or germination, is one of the most effective ways to deactivate antinutrients in plant foods, specifically phytic acid and lectins. Given most antinutrients are part of the seed’s system of preservation – preventing sprouting until the conditions are perfect –  the process of sprouting grains, legumes, and seeds helps to reduce their level of phytic acid and tannins and increase their nutrient availability (6, 11).

Fermenting

Fermentation is a traditional method of food preservation and preparation that has been used across cultures. The process of fermentation helps to decrease the level of phytic acid and lectins while increasing beneficial bacteria and nutritional value at the same time (6, 11).

For instance, fermenting soy into tempeh or miso, cabbage into sauerkraut or kimchi, and whole grains into sourdough bread help to make the foods more easily digested and micronutrients more available. Moreover, fermented foods are sources of probiotic bacteria which have been shown to promote a healthy balance of gut bacteria and have a wide range of health benefits.

Boiling

Cooking food at high heat has been shown to decrease levels of lectins, tannins, and protease inhibitors in plant foods (12). While boiling whole grains, boiling legumes, boiling or steaming Brussel sprouts, cauliflower, and leafy greens have specifically been shown to significantly decrease their levels of oxalates and glucosinolates (11).

Infographic on methods of food preparation to reduce antinutrients in plant foods.

Antinutrients FAQs

Do grains have antinutrients?

Grains contain antinutrients in the form of lectins, oxalates, and phytic acid, however, these can be reduced or mitigated through proper preparation such as soaking, sprouting, fermenting, and boiling.

Do vegetables have antinutrients?

Antinutrients are found in vegetables. Antinutrients known as goitrogens are moist abundantly in cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, and kale.

Do fruits have antinutrients?

While some fruits contain antinutrients, they are present at much lower levels than other plant foods. The most common antinutrients in fruits are lectins and tannins.

Does meat contain antinutrients?

Unprocessed meat does not contain antinutrients. Unlike plant foods, animal foods do not contain antinutrients that impair nutrient absorption or bioavailability in the digestive tract.

Does milk have antinutrients?

While cow’s milk does not contain antinutrients, plant-based milks do. Given that non-dairy milks are made from plant foods, including soy, almonds, and oats, they contain antinutrients, such as phytic acids, which can interfere with normal nutrient absorption.

Is coffee high in antinutrients?

While coffee does contain antinutrients in the form of tannins and phytic acid, it is generally considered low and also contains beneficial compounds known as polyphenols.

The Bottom Line

Antinutrients are natural compounds found in plant foods, including whole grains, beans, lentils, nuts, seeds, and some vegetables, that can interfere with the absorption of other nutrients. Although antinutrients can make certain foods more difficult to digest and their nutrients less bioavailable, when properly prepared via soaking, sprouting, fermenting, and boiling, antinutrient-containing foods are generally not of concern and can be consumed in a healthy diet.

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    Comments

    1. Anonymous says

      March 10, 2022 at 2:01 am

      Very beneficial and organised content

      Reply
      • Stephanie Kay says

        March 10, 2022 at 8:31 am

        I’m happy you found the information informative!

        Reply
    2. Vikram says

      May 23, 2022 at 12:59 am

      Crisp and well organized. Thanks

      Reply
    3. Anne says

      February 27, 2024 at 5:41 pm

      Interesting article about anti nutrients. It seems I consume most foods that contain high levels of these. Good to know however that the way I prepare them reduces their concentration. It is however make nutrition rather confusing!

      Reply
      • Stephanie Kay says

        February 28, 2024 at 8:28 am

        I’m happy you found it informative, Anne! I understand how things can be confusing, but the overall takeaway is that if your properly preparing plant foods (soaking, sprouting, fermenting, OR boiling) there is nothing to worry about, they are completely safe to consume.

        Reply
    4. Deborah Webb says

      March 18, 2024 at 3:52 pm

      Hi Steph. I just read your article on anti-nutrients and I have to say, it was a bit discouraging from the plant-based perspective. It makes one wonder how to achieve a healthy diet when there are so many natural roadblocks to absorption of the nutrients we so desperately seek! I guess one should just carry on doing our best to eat as well as possible while paying attention to whole food prep. Sigh!

      Thanks, Deborah

      Reply
      • Stephanie Kay says

        March 19, 2024 at 6:01 am

        Hi Deborah,

        Thanks for your comment, I’m happy you found it informative! The important takeaway from this article is not that these foods are unhealthy or less than nutritious, rather, it’s to ensure that you are proper preparing these foods when you eat them.

        For instance, ensure that you soak and/or boil raw grain, beans, lentils when you cook them, to eat sprouted, toasted, and/or roasted nuts and seeds, to cook or steam most vegetables, to choose sourdough bread or sprouted grain bread, and to eat fermented vegetables for additional health benefits.

        I hope that helps!
        Steph

        Reply
    5. Amanda Meredith says

      March 19, 2025 at 6:21 am

      Very informative …. appreciate the sharing of this data

      Reply
      • Stephanie Kay says

        March 19, 2025 at 9:14 am

        Happy you found it insightful. 🙂

        Reply
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