Cassava, like other foods, also has antinutritional and toxic factors.

Aerial or potato yams too have antinutritional factors.

Certain sorghum varieties contain antinutritional factors such as tannins.

Processing in humid thermal environments aids in lowering the antinutritional factors.

Like other roots and tubers, cassava contains antinutritional factors and toxins.

Phytic acid, an antinutritional factor, occurs primarily in the seed coats and germ tissue of plant seeds.

Extrusion enables mass production of some food, and will "denature antinutritional factors", such as destroying toxins or killing microorganisms.

Such a response is crucial if antinutritional defences are to be effective, since without predators, developing insects would consume more plant material while completing their development.

The concentration of these antinutritional and unsafe glycosides varies considerably between varieties and also with climatic and cultural conditions.

It promotes the synthesis of over 20 defence-related proteins, mainly antinutritional proteins, signaling pathway proteins and proteases.

Some legumes, including sprouts, can contain toxins or antinutritional factors, which can be reduced by soaking, sprouting and cooking (e.g., stir frying).

Similarly, amino acids that are lost due to antinutritional factors present in many foods are assumed to be digested according to the PDCAAS.

Tannins have traditionally been considered antinutritional but it is now known that their beneficial or antinutritional properties depend upon their chemical structure and dosage.

In processed and cooked form, the relative nutritional and antinutritional contents of each of these grains is remarkably different from that of raw forms reported in this table.

The challenges that have to be overcome before LPC from Lucerne and Cassava, two high density mono-culture crops, becomes a viable protein source for humans include the high fiber content and other antinutritional factors, such as phytate, cyanide and tannins.