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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.
Many mushrooms are also good sources of selenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous. Additionally, mushrooms provide protein, vitamin C and iron. Because their cells walls are undigestible unless exposed to heat, you must cook mushrooms to get their nutritional benefits.ushrooms provide a wealth of potential health benefits. In ancient Egypt mushrooms were reserved for royalty, and ancient Romans thought mushrooms conferred strength to warriors, according to the Oregon State University Extension Service.