Tannic acid is a specific form of tannin, a type of polyphenol. Chestnut tannin is one of the pyrogallol class of tannins (also known as hydrolysable tannin). Wines made from Nebbiolo are characterized by their ample amounts of acidity and tannin. The fruit is astringent due to its tannin content. This results in a fruity wine without much tannin. The lima bean can contain anti-nutrients like phytic acids, saponin, oxalate, tannin, and trypsin inhibitors. Fresh husks contain more tannin than old husks. Veja has replaced heavy metals with acacia extracts, a natural tannin. Varieties of oak differ in the amount of tannin in their acorns. Both tannin and salicin can be extracted from goat willow bark. Those tools were used to extract tannin from valonia oak. One ton of wattle or mimosa bark contained about 150 lbs of pure tannin. The leaves are rich in tannin and have antibacterial properties. No tannin or glycosides have been identified from the plant. The bark is used for its tannin content.