Q.Oxalates are presents in a. green leafy vegetables b. bajara c. nuts d. spices

Anti-Nutritional Factors (ANFs) are biological compounds naturally present in human/animal foods that reduce how well the body can use a nutrient, or reduce food intake itself — impairing gastrointestinal and metabolic performance even though the food itself isn't toxic.

The textbook names five: Phytates (abundant in unrefined cereals and millets) bind iron, zinc, calcium and magnesium, making them unavailable for absorption — germinating the grain reduces phytate content. Tannins (legumes, millets like bajra/ragi, spices, tamarind, tea, turmeric) interfere with iron and protein absorption. Trypsin Inhibitors (soya bean, duck egg white) block the digestive enzyme trypsin, reducing protein digestibility — heat treatment (cooking) inactivates them. Oxalates (green leafy vegetables, some legumes) interfere specifically with calcium absorption — this is exactly why green leafy vegetables are a 'source' of calcium on paper but much of it isn't actually absorbed. Goitrogens (cabbage, cauliflower, turnips, soybean, bajra, peanuts, lentils) interf …