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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.
Brewerâs yeast: Brewerâs yeast, which contains 4.3 mg of thiamin per ounce, is the best source of vitamin B1. Whole grains, cereals, and beans: Wheat germ, brown rice, rice bran, oatmeal, legumes, peanuts, sunflower seeds, and dried soybeans are all rich sources of vitamin B1.Of these, sunflower seeds are the best as they contain 3.3 mg of thiamine per 140 gm of seeds.eat: Most meat products like poultry, pork, liver, kidney, and fish are excellent sources of vitamin B1. Unrefined, unprocessed, fortified food: Enriched flours, fortified breads, cereals, and pasta are all good sources of vitamin B1.