Table 3.
Provenance and contribution of flavonoid subclasses in the diet of participants in the GA2LEN Follow-Up Study.
| Food Groups (mg/% Total Dietary Sources) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Flavonoid Subclasses (mg) | All Fruit | Citrus Fruit | Hard Fruit | Berries | Other Fruit | Vegetables | Chocolate | Nuts | Legumes | Tea & Coffee | Wine & Beer |
| Total flavonoids | 289.93 | 36.58 | 124.08 | 2.91 | 64.09 | 14.9 | 30.87 | 1.43 | 0.23 | 152.9 | 21.07 |
| Flavanones | 7.51% | 59.21% | 0.00% | 0.10% | 0.19% | 2.08% | 0.00% | 0.06% | 0.00% | 0.00% | 2.47% |
| Anthocyanins | 5.66% | 9.00% | 4.38% | 28.94% | 13.18% | 1.96% | 0.00% | 2.59% | 0.42% | 0.00% | 9.43% |
| Flavan-3-ols | 6.86% | 1.58% | 7.07% | 4.61% | 8.93% | 0.00% | 16.33% | 3.26% | 21.38% | 31.41% | 26.85% |
| Flavonols | 3.45% | 1.49% | 4.41% | 1.17% | 1.87% | 79.15% | 0.00% | 1.38% | 21.62% | 2.91% | 9.00% |
| Flavones | 0.34% | 1.62% | 0.14% | 0.45% | 0.29% | 16.81% | 0.00% | 0.00% | 0.00% | 0.00% | 1.23% |
| Polymers | 76.18% | 27.11% | 84.02% | 64.74% | 75.54% | 0.00% | 83.67% | 92.71% | 56.59% | 65.68% | 51.02% |
| Pro-anthocyanidins | 234.07 | 10.11 | 110.84 | 1.98 | 50.75 | 0.00 | 34.64 | 1.40 | 0.18 | 15.1 | 14.92 |