Pea proteins have high levels of phosphorus and potassium, which can have negative health implications.[1] For example, Beyond Meat burgers, which are a meat-free alternative to burger patties (made of pea protein), have 720 mg of potassium per burger.[5] Depending on the method of processing, some pea proteins can contain high levels of anti-nutritional properties such as phytates, lectins, and trypsin inhibitors, which have negative side effects.[2] Saponins and phytates, which may exhibit hypocholesterolaemic and anticarcinogenic activities.[3] Trypsin inhibitors decrease the digestion of the protein.[1] Lectins can impede the uptake of glucose, decrease nutrient transport, and create damage to the mucosal layer of the intestines by binding to carbohydrate molecules.[1] Phytates affect the bioavailability and digestibility of the protein by forming complexes with essential dietary minerals such as Iron, Zinc, and Calcium, affecting their absorption.[1]