ANTIOXIDANT COMPARISONS OF SPICES AND OTHER FOODS
Published April 12th, 2009
Food———–Serving size (tsp = teaspoon)———-ORAC (µmol Trolox Equivalent/serving)
CRANBERRIES——–80 g——————————-7667
CLOVES, GROUND—–1 tsp——————————6603
CINNAMON, GROUND—1 tsp——————————6153
RASPBERRIES——–80 g——————————-6103
POMEGRANATE JUICE–8 oz——————————-5853
BLUEBERRIES——–80 g——————————-5242
MILK CHOCOLATE*—-one bar—————————-3595
ALMONDS————80 g——————————-3563
TURMERIC, GROUND—-1 tsp—————————–3504
CLOVES, GROUND—-1/2 tsp—————————–3302
CINNAMON, GROUND–1/2 tsp—————————–3077
STRAWBERRIES——80 g——————————–2862
TEA—————-8 oz——————————-2707
CHERRIES———-80 g——————————–2692
RED CABBAGE——-80 g——————————–1802
TURMERIC, GROUND–1/2 tsp—————————–1752
ASPARAGUS cooked, boiled, drained–80 g—————1720
CUMIN SEED——–1 tsp——————————-1613
BEETROOT———-80 g——————————–1414
OREGANO DRIED—–1 tsp——————————-1401
CURRY POWDER ***–1 tsp——————————-1320
BROCCOLI cooked—80 g——————————–1242
SPINACH———–80 g——————————–1212
LETTUCE———–80 g——————————–1158
RED GRAPES——–80 g——————————–1008
KIWIFRUIT———80 g——————————–968
CUMIN SEED——–1/2 tsp—————————–806
OREGANO, DRIED—-1/2 tsp—————————–701
SWEET RED PEPPER sauteed–80 g————————678
CURRY POWDER ***–1/2 tsp—————————–660
BLACK PEPPER——1 tsp——————————-580
CARROTS———–80 g——————————–533
GREEN PEPPER——80 g——————————–492
BASIL, DRIED——1 tsp——————————-473
GINGER, GROUND—-1 tsp——————————-461
PAPRIKA———–1 tsp——————————-439
TOMATOES———-80 g——————————–437
CRUSHED CHILLIES–1 tsp——————————-425
ROSEMARY**——–1 tsp——————————-394
PARSLEY, DRIED—-1 tsp——————————-297
BLACK PEPPER——1/2 tsp—————————–290
THYME** ———-1 tsp——————————-262
CANTALOUPE *——80 g——————————–250
BASIL, DRIED——1/2 tsp—————————–236
GINGER, GROUND—-1/2 tsp—————————–231
PAPRIKA———–1/2 tsp—————————–220
CRUSHED CHILLIES–1/2 tsp—————————–213
ROSEMARY**——–1/2 tsp—————————–197
EGGPLANT cooked, boiled, drained, without salt –80 g–196
GARLIC POWDER —-1 tsp——————————–187
PARSLEY, DRIED—-1/2 tsp——————————149
THYME** ———-1/2 tsp——————————131
WATERMELON——–80 g———————————114
GARLIC POWDER—–1/2 tsp——————————93
SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007. Nutrient Data Laboratory. USDA, November 2007. www.ars.usda.gov/nutrientdata/ORAC.
* Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agriculture and Food Chemistry. 2004;52:4026-4037.
** Centre for Phytochemistry and Pharmacology, Southern Cross University, Australia.
*** Mc CORMICK USA Laboratory. January 2009.
