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Foods Containing Tannins

Avoiding these foods may help reduce migraines and other health issues.
Foods NOT containing Tannins pgs. 2 & 3
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 oa
Rose hip tea
Tea 33,000-270,000 ppm
Beans
Blac beans
Red beans
(White beans ha!e few if an" tannins)
Spices
Allspice
Cinna#on
Clo!e
Coriander
Cu#in
$regano
Tarragon
Th"#e
Tur#eric
%anilla
Probably many more spices have tannins
Products with phenolic additives
Food dyes (including annatto & often used in
"ellow cheeses' #argarines)
Vitamin pills; prescription and
non&prescription drugs with food d"es' acacia'
herbs' phenolic fillers and binders
Most herbal products contain tannins
(henolic fu#es such as perfu#es' paint
fu#es' )fragrances) as in ingredient in
soaps' sha#poos' sin crea#s' hand crea#s' etc*+
petroleu#&based cleaning products' etc*
Fruits
Apricot 600-1000 ppm
Banana
Berries (see below)
Cherries (red)
Currants' red and blac
,ates 200-18,000 ppm
-ggplant 2000 ppm
Grapes
.iwi 9,000 ppm
/ectarine
(each 8,000 ppm
(ersi##on
(o#egranate (juice) 17,000 ppm
Berries
Blacberr"
Blueberr"
Cranberr"
Gooseberr"
Raspberr" 6,200 ppm
0trawberr"
Nuts
Blac walnut 147,000 ppm
Cashew
-nglish walnut 122,300 ppm
(ecan
(istachio
(Peanuts without skins have few if any tannins)
Misc.
Alfalfa (herbal supple#ent base) 12'333 pp#
Barle"
Breads with barle" flour (chec ingredients4)
Chocolate (Cacao bean) 25'633 pp#
Carob 71'333 pp# (8 carob bean gu#)
Chicor"
Man" herbs 8 herbal teas
0#oed foods ($a' #es9uite' etc*)
Cigarette s#oe
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Foods N! Containing Tannins
Common beverages

"uices#
grape$ruit
lemonade without additi!es (hard to find unless "ou
#ae "our own4)
orange %uice without additi!es (also rare4)
pineapple %uices (usuall" fine' but chec for additi!es*)

!eas#
green tea (though highl" phenolic' see#s to be oa"*
The tannins:phenols are different fro#
blac&tea tannins' and do not see# to be too bad*
Man" green teas in the super#arets are cut with blac
teas or herbal teas' and so#e ha!e additi!es lie )natural
fla!ours*) ;ou onl" want green tea && nothing else* And
don<t let it sit around too long after "ou brew
it && tannins $orm as it sits 'noticeable by its
changing( deepening color).
*ines#
*hite wines (not aged in oa)
(the lighter the color of a white wine' the fewer the
tannins* Avoid yellow-colored wines.
Clear' light greenish&colored or very light "ellow white
wines are good*
Most (inot Grigio (a**a* (inot Gris) are fine*
A!oid #ost California Chardonna"s)
Avoid all red and rose wines.
Beans
*hite beans (ha!e few if an" tannins)
===Great /orthern and White .idne" beans
Fruits
Cantaloupe
grapefruits
gua!a
hone"dew #elon
le#ons
li#es
oranges
green pears
pineapple
water#elon
apricots and peaches (ha!e so#e tannins'
when ripe' their tannin content is negligible*)
Misc.
Breads# >o#e&#ade bread with wheat flour (/$T
)bread flour) as it contains #alted barle" flour which
is high in tannins)*
===A bread without barle" is Millbroo bread*
Candies# Butterscotches without additi!es or d"es
(Callard 8 Bowser is good4) & Most candies ha!e
chocolate and:or additi!es and #an" d"es' so forget
the#*
Cheeses# White cheeses without stabili?ers'
preser!ati!es or food d"es (annatto) are oa"*
Chinese $ood# Man" Chinese foods ha!e !er" few
tannins*
"apanese and other +sian $oods #ost liel" are
also low in tannins*
,esserts# >o#e#ade white and "ellow caes are
fine (but watch the frosting for d"es)*
-ggs# Fresh eggs are fine*
.ce creams# Although !anilla has tannins' the
following ha!e no other tannins besides
!anilla* (Carob bean gu#' a**a* locust bean gu#' is
in #ost ice crea#s and contains tannins)*
Meats# All #eats that ,$ /$T ha!e additi!es are
tannin&free e@cept perhaps sweetbreads*
Smoked meats ave ta!!"!s (the s#oe contains
tannins fro# the wood used in the s#oing)*
#eats "! pre-pro$essed %oods #a" not the#sel!es
ha!e tannins' but #an" if not #ost processed foods
ha!e additi!es of so#e sort && d"es' stabili?ers'
preser!ati!es' etc*
atmeal is fine* (Chec pre&pacaged oat#eal for
tannin&containing fla!ourings and other additi!es*)
Pasta is fine as long as the sauce used on it doesn<t
ha!e tannins*
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Red pears and red apples (ha!e tannins in their sins*
The lighter&coloured the apple' the fewer tannins in the
sin*)
***Apples are listed here as oa" to eat' and apple
juice is listed on the page of tannin&containing foods'
is because the cells in the apples contain two
che#icals that' when co#bined' produce tannins*
When "ou bite into an apple' or juice it' the
cell is broen and the two che#icals co#e together*
Tannins are then for#ed*
The juice of a fresh apple is clear+
the juice in bottles is brown fro# the tannins*
Also' #an" juice #anufacturers add tannins
to juices for clarification' for )#outh feel) and for
coloring*
Nuts
(eanuts (without sins)
blanched al#onds
#acada#ia nuts
Spices
Blac (epper (the spiciness of blac pepper co#es fro#
piperine' which is non&phenolic)*
'red) Red pepper
ca"enne
papria
(all 3 get their spiciness from capsaicin)
Vegetables
artichoes asparagus
bo cho" beets
broccoli brussel sprouts
cabbage carrots
cauliflower celer"
chard collard greens
ale lettuce
#ushroo#s #ustard greens
ora oli!es
parsle" parsnips
peas potatoes
pu#pin spinach
s9uashes ?ucchini
$nions' cucu#bers and to#atoes (are phenolic' but do
not contain condensed tannins* ;ou #a" want to li#it
these (especiall" onions)' but unless "ou<re !er"
sensiti!e' "ou #a" not need to cut the# out entirel"*)
/ice' both white and brown (watch sauce used A
#a" contain tannins)
(Chec prepacaged rice for tannin&containing
additi!es and d"es*)

Sea$ood (that does not ha!e additi!es is tannin&free)
(0eafood in pre&processed foods #a" not ha!e
tannins' but #an" if not #ost processed foods ha!e
additi!es of so#e sort && d"es' stabili?ers'
preser!ati!es' etc*)
Sherbets 'without d"es & natural or artificial)
0ogurts without carob bean gu#' guar gu#' d"es
(natural or artificial)' Asperta#e' etc*
Although the gu#s are not phenolic' it<s best to a!oid
an" unnecessar" additi!es*
Avoid yogurts with berries and/or nuts added.