From:  Exploring betacyanins: characteristics, extractions, bioavailability, and bioactive potentials

 Plant sources and their betacyanin concentration.

Plant source (scientific name)Plant part/varietyBetacyanin concentrationUnitsCitation
Red Beet (Beta vulgaris L.)‘Monorubra’ cultivar (hypocotyl extract)9.699mg/100 mLSkalicky et al. [19]
Red Beet (Beta vulgaris L.)‘Libero’ cultivar (hypocotyl extract)8.42mg/100 mLSkalicky et al. [19]
Red Beet (Beta vulgaris L.)Red beetroot (total betalains)650–800µg/g fwKoss-Mikołajczyk et al. [35]
Red Beet (Beta vulgaris L.)Red beetroot218.80mg/100 gSokolova et al. [36]
Prickly Pear (Opuntia ficus-indica)Purple fruit peel extract77.47mg/g of sourceSigwela et al. [37]
Amaranth (Amaranthus sp.)Leaf (amaranth)5.07mg/g of sourceSigwela et al. [37]
Red Dragon Fruit (Hylocereus polyrhizus)Peel extract36.67mg/100 gHalimfanezi and Asra [38]
Melocactus (Melocactus amoenus)Fruit extract~0.08mg/gSutor and Wybraniec [25]

fw: fresh weight.