Table 1.
Anthocyanin concentrations in selected food sources.
| Food description | Cyanidin mg/100 g |
Delphinidin mg/100 g |
Malvidin mg/100 g |
Pelargonidin mg/100 g |
Peonidin mg/100 g |
Petunidin mg/100 g |
|---|---|---|---|---|---|---|
| Berries | ||||||
| Arctic bramble berries (Rubus arcticus) | 88.3 | 0.7 | ||||
| Bilberry (Vaccinium myrtillus) | 85.3 | 97.6 | 39.2 | 20.4 | 42.7 | |
| Blackberries (Rubus spp.) | 99.9 | 0 | 0 | 0.4 | 0.2 | 0 |
| Blueberries (Vaccinium spp.) | ||||||
| Cultivated | 8.5 | 35.4 | 67.6 | 0 | 20.3 | 31.5 |
| Wild | 19.4 | 37.6 | 57.2 | 2.6 | 10 | 23.5 |
| Chokeberry | 344.1 | 0.6 | 1.2 | 1 | 0.1 | 2.8 |
| Cranberries (Vaccinium macrocarpon) | 46.4 | 7.7 | 0.4 | 0 | 49.2 | 0 |
| Currants | ||||||
| Black (Ribes nigrum) | 61.3 | 87.9 | 1.2 | 0.6 | 3.9 | |
| Red | 65.5 | 9.3 | 0.2 | |||
| Golden (Ribes aureum) | 108.8 | 0.7 | 0.1 | |||
| Elderberries (Sambucus spp.) | 485.3 | 0 | 0 | 0 | ||
| Raspberries | ||||||
| Black | 669 | 16.7 | 1.1 | |||
| Raspberries (Rubus spp.) | 45.8 | 1.3 | 0.1 | 1 | 0.1 | 0.3 |
| Saskatoon berries (Amelanchier canadensis) | 110.6 | 50.4 | 10.6 | 0 | 3 | 6.3 |
| Strawberries (Fragaria X ananassa) | 1.7 | 0.3 | 0 | 24.8 | 0 | 0.1 |
|
| ||||||
| Other fruits | ||||||
| Cherries, sweet | 30.2 | 0 | 0 | 1.4 | 1.5 | 0 |
| Grape | ||||||
| Red | 1.2 | 2.3 | 39 | 0 | 3.6 | 2 |
| Concord (Vitis vinifera) | 23.8 | 70.6 | 6 | 4.8 | 14.9 | |
| Pistachio nuts, raw (Pistacia vera) | 7.3 | 0 | 0 | 0 | 0 | 0 |
| Plums | ||||||
| Black diamond (with peel) | 56 | 0 | 0 | 0 | 0 | 0 |
| Purple | 17.9 | 5.2 | ||||
| Plums (Prunus spp.) | 5.63 | 0 | 0 | 0 | 0.3 | 0 |
|
| ||||||
| Vegetables | ||||||
| Black beans (P. vulgaris) | 18.5 | 10.6 | 15.4 | |||
| Cabbage red picked | 11.8 | |||||
| Eggplant raw (Solanum melongena) | 85.7 | |||||
| Onions red | 3.2 | 4.3 | 0 | 2.1 | ||
| Radicchio (Cichorium intybus) | 127 | 7.7 | ||||
| Radishes (Raphanus sativus) | 0 | 0 | 0 | 63.1 | 0 | 0 |
| Sweet potato purple (cooked) | 10.6 | 0.9 | 0 | |||