Table 2.

Proanthocyanidins food sources, according to Smeriglio et al. [98].

Food/Plant	Latin Name	Concentration (mg/100 g, or mg/100 mL)
Cacao beans	Theobroma cacao L.	6100–8100
Grape seeds	Vitis vinifera L.	2180–6050
Sorghum	Sorghum bicolor	413–5333
Chokeberries	Aronia melanocarpa	553–2106
Chocolate		828–1332
Beans	Phaseolus vulgaris L.	5–830
Pecans	Carya illinoinensis	238–695
Hazelnuts	Corylus spp.	125–645
Lingonberries	Vaccinium vitis-idaea L.	175–545
Cranberries	Vaccinium oxycoccus L.	194–496
Blueberries	Vaccinium corymbosum L.	311–335
-	Vaccinium myrtillus L.	87–274
Apple	Malus domestica	46–278
Almonds	Prunus dulcis	67–257