The water-soluble pigments behind red, purple and blue plant colour. Poorly absorbed intact; much of their measurable activity comes from microbial metabolites formed in the colon.
14 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
One of the compounds this food is characterised by in the literature.
Rubus fruticosus
Dark aggregate fruit of bramble canes, distinguished from raspberries by keeping the central core when picked. Sold fresh in…
Vaccinium corymbosum
Small blue-purple berries of the Vaccinium genus, sold fresh, frozen and dried. Cultivated highbush varieties are larger and…
Hibiscus sabdariffa
A tart, deep red infusion of dried Hibiscus sabdariffa calyces, drunk hot or cold and containing no caffeine. It is one of the…
Fragaria x ananassa
The aggregate fruit of a low-growing Rosaceae plant, with the seeds carried on the outside. Sold fresh year-round and frozen,…
Prunus cerasus
The sour cherry species, distinct from sweet cherries and grown largely for juice, concentrate and processing. Montmorency is the…
Consistently reported in this food in amounts researchers treat as meaningful.
Phaseolus vulgaris
A common bean variety whose dark seed coat carries anthocyanin pigments, staple across Latin America and the Caribbean. The USDA…
Brassica oleracea var. capitata
A dense-headed Brassica oleracea cultivar, eaten raw, cooked or fermented. Red varieties carry anthocyanins that change colour…
Punica granatum
A thick-skinned fruit filled with hundreds of juice-filled arils, each containing a seed. Commercial juice is usually pressed…
Rubus idaeus
A hollow aggregate fruit made up of many small drupelets, harvested from thorny Rubus canes. Fragile enough that most of the crop…
Vitis vinifera
The fruit of the common grapevine, eaten fresh, dried as raisins or fermented into wine. Red and black varieties carry…
Recorded in this food without a dependable quantity attached to it.
Phaseolus vulgaris
The large red-skinned variety of the common bean, and the one carrying the highest concentration of the toxic lectin…
Allium cepa
The bulb of a cultivated Allium, used as a base flavour in most of the world cuisines. Cutting the bulb releases enzymes that…
Ipomoea batatas
A starchy storage root in the morning glory family, unrelated to the potato. Flesh colour ranges from white through orange to…
Detected only in small amounts.