Almost Forgot...

Remember the "Bioflavonoids". The whole broad spectrum.
The citrus, including the 'pectin', by always eating some of the 'white' of the peel.

Buckwheat, Green Tea, Kiwi, Licorice root, Oregon Grape root, Papaya (including some of the seeds), Passionfruit, Persimmon (my opinion), Pineapple, Pomegranate, Rose Hips.

The proper names of the main ones available, there are literally thousands: epicatechin, hesperidin, naringin, proanthocyanidin, quercetin, rutin.

The main groups of flavonoids: Anthocyanidins, Flavanones, Flavan-3-ols, Flavones, and Flavonols.

Other effective chelators: butcher's broom (Ruscus aculeatus-Ruscaceae), kut (Saussurea lappa-Asteraceae), guggul (Commiphora mukul-Burseraceae), true Solomon's Seal (Polygonatum odoratum-Liliaceae)

Some good info:
http://www.oralchelation.com/vibrantlife/family.htm Tweet