Hello,

We are looking for the information and references related to the normal ranges for Anthocyanin & anti-nutritional (Phytic acid, tannin & Gliadin to gluten ratio) factors in foods/plant leaf/fruits. We found many references related to anti-nutritional (Phytic acid, tannin & Gliadin to gluten ratio) factors but no one mentioned about the normal ranges which are suitable for consumption. Hence, we are looking for this information.

Regards,

Raghavendra HL