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Anthocyanins occur in nearly all plant families and thus in many edible plants. In food, the main sources of anthocyanins are berries, such as blackberries, grapes, blueberries etc, and some vegetables, such as egg-plants (aubergine) and avocado.Other sources include oranges, elderberry, olives, red onion, fig, sweet potato, mango and purple corn.nthocyanins occur in nearly all plant families and thus in many edible plants. In food, the main sources of anthocyanins are berries, such as blackberries, grapes, blueberries etc, and some vegetables, such as egg-plants (aubergine) and avocado.
Black currant has often been cited as the supplement of choice for anthocyanins in various studies. Plums are juicy, delicious, dark purple fruits that are considered a staple of anthocyanin foods. Purple asparagus has recently been found to contain a rich supply of anthocyanins.Essentially any red-, purple-or blue-skinned berry will most likely have an immense accumulation of anthocyanins.ecause white wine does not include grape skins in the fermentation process, red wines are considered a greater source of the antioxidant in comparison. Several varieties of beans are known to have small accumulations of anthocyanins, but the best of the bunch is considered to be kidney beans and black beans.