TABLE 1.
Total anthocyanin concentration of popular fruit consumed in the United States
| Fruit | Description | Number of samples | Total anthocyanins (mg/100 g fresh) |
|---|---|---|---|
| Apple1 | Red peel | 6 | 12 |
| Apple1 | Yellow peel | 2 | 0 |
| Banana2 | — | 0 | |
| Blackberry2 | 4 | 245 | |
| Blueberry2 | Highbush | 7 | 387 |
| Blueberry2 | Lowbush | 1 | 487 |
| Cantaloupe2 | — | 0 | |
| Cherry (sweet)2 | 4 | 122 | |
| Grape2 | Red peel and flesh | 5 | 27 |
| Grape2 | Purple peel and flesh | 1 | 120 |
| Kiwifruit2 | — | 0 | |
| Nectarine3 | Yellow peel | 5 | 15 |
| Orange2 | Orange flesh | — | 0 |
| Plum3 | Yellow peel | 1 | 0 |
| Plum3 | Red peel | 2 | 20 |
| Plum3 | Black peel | 2 | 116 |
| Raspberry (red)2 | 5 | 92 | |
| Strawberry2 | 8 | 21 | |
| Watermelon2 | — | 0 |