About this page: Data is drawn from Nutriofia's structured database of published sources (CoFID, USDA, and published analytical literature). The coverage bar shows what percentage of our 1136 foods have been measured for Cyanidin (total glycosides). This is a research tool — nothing here constitutes medical advice.

About Cyanidin (total glycosides)

Anthocyanin

Cyanidin is the most widely distributed anthocyanin pigment, responsible for red, purple and blue colours in berries, cherries, red cabbage and red onions. It has antioxidant and anti-inflammatory properties.

⚠️ Too little

No deficiency disease; not an essential nutrient.

🚫 Too much

No adverse effects established from dietary intakes.

Sources: PMC
⚠️ Partial database coverage (4.2%)
Only 48 of 1136 foods in the database have a recorded value for Cyanidin (total glycosides). The ranked list below shows what we have — foods not in the list simply haven't been measured yet rather than containing none.

Foods Containing Cyanidin (total glycosides)

48 foods with recorded data, ranked highest first. Values per 100g fresh weight.

# Food Per 100g Level
★ Pepper, black 752.7 mg
★ Plum, black, with skin, raw 555.7 mg
★ Elderberries, whole fruit 485.3 mg
4 Currants 108.8 mg
5 Apple juice concentrate, unsweetened, commerical 45.9 mg
6 Cabbage, red, boiled in unsalted water 39.2 mg
7 Cherries, flesh and skin, raw 31.4 mg
8 Cherries, sweet, dark red, raw 30.2 mg
9 Blackberries, raw 27.6 mg
10 Grapes, raw 23.8 mg
11 Raspberries, raw 18.8 mg
12 Plums, yellow, flesh and skin, raw 17.9 mg
13 Cherries, West Indian, flesh only 15.7 mg
14 Cabbage, red, raw 11.8 mg
15 Wheat, bulgur, raw 11.1 mg
16 Nuts, pecans, halves, raw 10.7 mg
17 Sweet potato, baked 10.6 mg
18 Juice, tart cherry, from concentrate, shelf-stable 10.4 mg
19 Blueberries, raw 9.6 mg
20 Pistachios (raw) 7.33 mg
21 Nuts, hazelnuts or filberts, raw 6.71 mg
22 Sugar apple, flesh only 5.5 mg
23 Onions, raw 3.19 mg
24 Lettuce, leaf, red, raw 3.14 mg
25 Apples, red delicious, with skin, raw 2.95 mg
26 Nuts, walnuts, English, halves, raw 2.71 mg
27 Almonds (raw) 2.46 mg
28 Pears, raw 2.06 mg
29 Kidney Beans (Red) 1.86 mg
30 Dates, dried, flesh and skin 1.7 mg
31 Kiwifruit, green, raw 1.65 mg
32 Cranberries 1.29 mg
33 Apples, gala, with skin, raw 1.22 mg
34 Peaches, yellow, raw 0.97 mg
35 Apples, fuji, with skin, raw 0.79 mg
36 Nectarines, raw 0.74 mg
37 Figs, dried, uncooked 0.71 mg
38 Strawberries, raw 0.47 mg
39 Grapefruit juice, white, canned or bottled, unsweetened 0.22 mg
40 Grapes, green 0.2 mg
41 Cashew nuts, raw 0.19 mg
42 Mango, Ataulfo, peeled, raw 0.1 mg
43 Grapes, red 0.04 mg
44 Raisins, dried 0.03 mg
45 Kale, frozen, cooked, boiled, drained, without salt 0.03 mg
46 Eggplant, raw 0.02 mg
47 Cabbage, Chinese, raw 0.02 mg
48 Taro leaves, steamed 0.02 mg

* Values are per 100g fresh weight. % NRV = percentage of EU Nutrient Reference Value. Bar shows relative level compared to the highest value across all foods in the database.

Data sources: Standard nutrients: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID), Public Health England. Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as noted. EU Nutrient Reference Values: Regulation (EU) No 1169/2011 (Annex XIII). All values per 100g fresh weight unless stated. Nothing here constitutes medical advice. Nutriofia database · Argarth Collective Ltd · Company No. 16864945.