Sources of proanthocyanidins (in mg/d of proanthocyanidins with a degree of polymerisation of two or more; mean ± SEM) of adults (18 to 64 years) in the European Union by country and region.

<p>Starchy roots and tubers, meat, meat products, fish and other sea-foods did not contribute to total flavonoid intake and were omitted.</p><p>Sources of proanthocyanidins (in mg/d of proanthocyanidins with a degree of polymerisation of two or more; mean ± SEM) of adults (18 to 64 years) in the European Union by country and region.</p>