Peanuts saponins

Soybeans and peanuts also contain saponins, which are glucoside derivatives of triterpenoid alcohols (37). Saponins range from 0.09 to 0.32% in 457 soybean varieties (38). 

The bitter flavor in peanuts is due to at least four components of saponins which are about 20 times as concentrated in... 

Soybean saponins have been shown to be detrimental to the larvae of Callosobruchus chinensis, an oligophagous insect that lives on several legumes but that cannot live on soy beans, peanuts, and certain other legumes. 

Non-toxic lectins are lectins of garlic, onions, leeks, tomatoes and amaranth. Of the common lectins, those of peanuts, lentils, peas, common beans and soya beans are slightly toxic, wheat lectins are moderately toxic, and lectins of some beans (such as Jack beans) are highly toxic, while castor seed lectins are lethal (Table 10.21). Some lectins (such as lectins of garlic) have prebiotic effects and inhibit undesirable intestinal microflora Escherichia coli). Often, lectins are not the only toxic substances of the plant material. For example, lectins of soybean seeds participate in their antinutritional and toxic effects at a level of about 25%, but trypsin inhibitors are about 40% and the rest is covered by saponins and other substances. 

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