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BlueberriesFood

A berry known for its deep color from anthocyanins, plus fiber and vitamin C.

CacaoFood

The bean behind dark chocolate — a concentrated source of polyphenols, theobromine, and magnesium.

Purple cabbageFood

A colorful vegetable providing anthocyanins, vitamin C, and fiber.

Black riceFood

A pigmented whole-grain rice whose color comes from anthocyanins.

CinnamonFood

A spice containing polyphenols, often discussed in relation to blood sugar awareness.

AçaíFood

A dark purple Amazonian palm berry blended into frozen bowls and drinks; a source of anthocyanins, plant polyphenols, and fiber.

Amla (Indian gooseberry)Food

Amla (Indian gooseberry, Phyllanthus emblica), a small, very sour green fruit eaten fresh, dried, pickled, juiced, or as a powder in South Asia; it is notably high in vitamin C and also carries polyphenols. Distinct from the European gooseberry (Ribes uva-crispa).

Aronia (chokeberry)Food

Aronia (black chokeberry, Aronia melanocarpa), an Eastern-European berry eaten dried or as juice, purée, and powder; astringent and very deeply colored, it is notably high in anthocyanins and other polyphenols.

Black currantsFood

Small tart dark berries grown on shrubs across Europe; a source of vitamin C and anthocyanins.

Black garlicFood

Whole garlic bulbs slowly aged under warmth and humidity until the cloves turn soft, dark, and sweet; the aging develops polyphenols and mellows the raw pungency.

Black sesameFood

Black sesame, the dark-hulled variety of sesame used whole, ground, or as a paste in East-Asian cooking and sweets; it carries calcium, iron, and dietary fiber along with the sesame lignan sesamin and dark-skin anthocyanin pigments. Distinct from ordinary (white) sesame seeds.

BlackberriesFood

A dark aggregate berry. A dietary source of vitamin C, fiber, and anthocyanin plant pigments.

Blood orangeFood

A sweet orange variety with deep crimson flesh, its color coming from anthocyanin pigments that develop in cool nights; eaten fresh or juiced, it carries vitamin C, folate, and fiber.

BoysenberriesFood

A large dark aggregate berry, a blackberry-raspberry cross; a source of fiber, manganese, and anthocyanins.

BroccoliFood

A green cruciferous vegetable. A dietary source of vitamin C, vitamin K, folate, and the plant compound sulforaphane.

Camu camuFood

Camu camu (Myrciaria dubia), an Amazonian berry usually sold as a tart powder or in blends; it is one of the highest fruit sources of vitamin C and also carries polyphenols.

CloudberryFood

Cloudberry (Rubus chamaemorus), an amber-colored Nordic bog berry eaten fresh and made into jam and juice across Finland, Scandinavia, and northern Russia; a notably good berry source of vitamin C, it also carries polyphenols.

CranberriesFood

A tart red berry eaten dried, cooked, or as juice. A dietary source of vitamin C and proanthocyanidin plant compounds.

Dark chocolateFood

A cocoa-rich confection. A source of flavanol plant compounds, iron, magnesium, and a small amount of caffeine.

Dragon fruitFood

The bright-skinned fruit of a climbing cactus (pitaya), with speckled white or red flesh; a source of vitamin C, fiber, and magnesium, with red-fleshed types a source of betalains.

Dried cranberriesFood

Cranberries dried into chewy, tart-sweet morsels (usually lightly sweetened), scattered over salads, cereals, and baked goods; they carry fiber and the polyphenols of the berry. Distinct from fresh cranberries.

EggplantFood

A purple-skinned vegetable eaten cooked. A dietary source of fiber and anthocyanin plant pigments in the skin.

ElderberriesFood

Small dark berries of the elder shrub, always cooked before eating; a source of vitamin C and anthocyanins.

Gac fruitFood

A spiky orange-red Southeast Asian fruit whose aril colors festive Vietnamese rice; a source of beta-carotene, lycopene, and vitamin A.

Goji berriesFood

A small red-orange berry usually eaten dried. A dietary source of the carotenoid zeaxanthin and vitamin A precursors.

GooseberriesFood

Round translucent green-to-red berries with a tart flavor; a source of vitamin C, fiber, and manganese.

GrapesFood

Small round fruit eaten fresh or dried as raisins. A dietary source of natural sugars and the plant compound resveratrol in the skins.

KaleFood

A hardy leafy green. A concentrated dietary source of vitamin K, vitamin C, and the carotenoids lutein and zeaxanthin.

LingonberriesFood

Small tart red berries of Nordic and boreal forests; a source of manganese, vitamin C, and anthocyanins.

MulberriesFood

Elongated sweet-tart berries of the mulberry tree, eaten fresh or dried; a source of vitamin C, iron, and anthocyanins.

Olive oilFood

A pressed oil from olives used in cooking. A source of monounsaturated fat and polyphenol plant compounds.

OlivesFood

The brined or salt-preserved fruit of the olive tree, a staple of the Mediterranean table; a source of vitamin E, fiber, and polyphenols.

PersimmonFood

A glossy orange autumn fruit (kaki) eaten crisp or soft-ripe; a source of vitamin A, beta-carotene, and fiber.

PlumFood

A juicy stone fruit with smooth skin, eaten fresh or dried as prunes; a source of vitamin C, potassium, and vitamin K.

PomegranateFood

A fruit with juicy red seed arils. A dietary source of vitamin C and polyphenol plant compounds such as ellagic acid.

Portobello mushroomsFood

A mature brown mushroom eaten cooked. A source of B vitamins, selenium, and, when sun-exposed, vitamin D.

RadicchioFood

A red-leaved Italian chicory with a bitter bite, eaten raw or grilled; a source of vitamin K and polyphenols.

RaspberriesFood

A soft red aggregate berry. A dietary source of fiber, vitamin C, and ellagic acid.

Red currantsFood

Small, translucent, tart red berries that grow in clusters on shrubs across Europe, used in jellies, sauces, and desserts; they carry vitamin C, fiber, and the anthocyanin pigments behind their bright color. Distinct from black currants.

Sea buckthornFood

Sea buckthorn (Hippophae rhamnoides, サジー / Sanddorn), a tart orange berry from a hardy shrub, consumed as juice, purée, oil, or powder across Europe and East Asia; it carries vitamin C, beta-carotene, and polyphenols.

SpinachFood

A tender leafy green eaten raw or cooked. A dietary source of vitamin K, folate, iron, and the carotenoid lutein.

StrawberriesFood

A red garden berry eaten fresh. A dietary source of vitamin C, manganese, and anthocyanin plant pigments.

SumacFood

The dried, ground berries of a Mediterranean shrub, sprinkled on dishes for a tart red note; a source of plant polyphenols, anthocyanins, and vitamin C.

Sun-dried tomatoFood

Ripe tomatoes dried to a chewy, concentrated form, often packed in oil; a source of potassium, fiber, and polyphenols.

Ube (purple yam)Food

A purple yam popular in Filipino cooking; a source of fiber, potassium, vitamin C, and anthocyanins.