Malvin

Malvin is a naturally occurring chemical of the anthocyanidin family. It is a diglucoside of malvidin found in a variety of common foods, including but not limited to the following:^{[citation needed]}

• Vegetables: radish, tomato, turnip, potato, pimento, black eyed pea, green pea, olive (green and black), onion, eggplant, cabbage, carrot, beet, avocado, corn
• Nuts: walnut, cashew
• Herbs/Spices: paprika, mustard seed, cinnamon
• Fruit: watermelon, rhubarb, strawberry, quince, peach, pear, plum, fig, grape (red and green), apple, apricot, banana, blackberry, blueberry, boysenberry, cherry, cranberry
• Fish: crabmeat
• Dairy: albumin (cow's milk), cheese, yoghurt, butter
• Sugar: sugar beet, honey

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Malvin is not dangerous to ingest unless one develops an allergy toward it. An allergy to malvin may result in constipation, severe gas, vomiting or diarrhea when foods containing it are ingested in large amounts.^{[citation needed]}

References