| Common beverages Apple cider Apple juices Beer (hops) 20,000-40,000 ppm Coffee bean 90,000 ppm Grape juices Guarana 85,000-120,000 ppm Mate 40,000-160,000 ppm Red wines White wines aged in oak Rose hip tea Tea 33,000-270,000 ppm Beans Black beans Red beans (White beans have few if any tannins) Spices Allspice Cinnamon Clove Coriander Cumin Oregano Tarragon Thyme Turmeric Vanilla Probably many more spices have tannins Products with phenolic additives Food dyes (including annatto – often used in yellow cheeses, margarines) Vitamin pills; prescription and non-prescription drugs with food dyes, acacia, herbs, phenolic fillers and binders Most herbal products contain tannins Phenolic fumes such as perfumes, paint fumes, “fragrances” as in ingredient in soaps, shampoos, skin creams, hand creams, etc.; petroleum-based cleaning products, etc. | Fruits Apricot 600-1000 ppm Unripe bananas Berries (see below) Cherries (red) Currants, red and black Dates 200-18,000 ppm Eggplant 2000 ppm Grape Kiwi 9,000 ppm Nectarine Peach 8,000 ppm Persimmon, Hayachi Fuyu persimmons do not have tannins Pomegranate (juice) 17,000 ppm Berries Blackberry Blueberry Cranberry Gooseberry Raspberry 6,200 ppm Strawberry Nuts Black walnut 147,000 ppm Cashew English walnut 122,300 ppm Pecan Pistachio6 (Peanuts without skins have few if any tannins) Misc. Alfalfa (herbal supplement base) 27,000 ppm Balsamic vinegars Barley Breads with barley flour (check ingredients!) Chocolate (Cacao bean) 75,400 ppm Carob 12,000 ppm (& carob bean gum) Chicory Many herbs & herbal teas (see list) Smoked foods (Oak, mesquite, etc.) Cigarette smoke (incl. 2nd-hand) |
Jeanette Navia's Tannins and Migraines 