Vol. 7, Issue 7, Part A (2025)

Leguminous vegetables are a vital source of protein, fiber, vitamins, and minerals, especially in vegetarian diets and it is beneficial to both humans and animals. Beyond their nutritional composition, legumes also contain a variety of phytochemicals—bioactive compounds that contribute to the prevention and management of certain chronic diseases. However, their utility is often limited by the presence of antinutritional factors (ANFs), which interfere with nutrient absorption or cause adverse physiological effects. This review explores the different ANFs present in leguminous vegetables, their effects on health, mechanisms, distribution, and mitigation strategies. The dual role of some ANFs as bioactive compounds is also discussed. Understanding and managing these compounds is essential for improving legume quality and ensuring food safety.