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Main Dietary Sources of Each Flavonoid Subclass
| Flavonoid Subclasses | Three Main Dietary Sources | % Contribution to Subclass |
|---|---|---|
| Flavonols | Black tea | 60 |
| Onion | 20 | |
| apple | 7 | |
| Flavan-3-ols | Black tea | 88 |
| Chocolate | 0.7 | |
| Apple | 0.5 | |
| Flavanones | Orange | 96 |
| Lemon | 0.5 | |
| Tomato | 0.2 | |
| Flavones | Potato | 30 |
| Cucumber | 13 | |
| lettuce | 10 | |
| Isoflavonoids | Soybean | 97 |
| Beans | 0.4 | |
| Peanuts | 0.2 | |
| Anthocyanidins | Pomegranate | 30 |
| Cherry | 15 | |
| Grape | 11 |
