What are antinutrients? The antinutrients of cereals, legumes and vegetables in general (vegetables, dried or oily fruit and tubers above all) are phytoorganic compounds that are so called because they have the ability to bind nutrients to themselves, including proteins, vitamins and mineral salts.

This, especially if we eat a diet rich in cereals, legumes, seeds and vegetables, can lead to the development of both intestinal problems and nutritional deficiencies. Among the intestinal problems, colic, cramps and bloating.
Among the nutritional deficiencies, protein deficiencies, deficiency of zinc, iron, calcium, magnesium, B vitamins, enzyme deficiencies. Finally, some of these antinutrients are linked to inflammations that compromise the functionality of some organs in the long run.

The main antinutrients of cereals, legumes and other vegetables are: phytates, saponins, lectins, oxalates, exorphins, goitrogen substances and tannins. There are also antinutrients of synthetic origin, while as regards foods of animal origin, apart from the avidin of the egg white eaten raw and the exorphins in milk and cheese, we do not find antinutrients, because these do not pass from the intestine to the meat of animals. , in general, nor in their milk.

In this article we will see what consequences antinutrients have on our health, how and how much they can be reduced through the correct preparation of plant-based foods.

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