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This paper describes several potential toxic compounds commonly found in legumes such as beans, peas, and lentils. These compounds include saponins, phytates, lectins, goitrogens and tannins. Each can cause adverse human health effects if consumed in large quantities, such as nausea, vomiting, and diarrhea. However, moderate consumption of legumes as part of a balanced diet does not represent a significant health risk.

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