The ORAC rating of Antioxidant Foods
There are many Antioxidant foods that we consume that are richer in antioxidants than other food types due to the fact that they have an ORAC (oxygen rating absorbance capacity) rating of around 1000 per 100 grams. A typical apple or pear weighs around 200 grams and we could generally accept that to be an average serving size. Spices, herbs and essential oils are very rich in antioxidant properties but as the serving size is generally small, they usually don’t supply enough antioxidants in their own right; but exceptions such as cocoa in the diet can be very rich if consumed as a drink or in dark chocolate.
Typical spices high in antioxidants are: Clove, cinnamon, oregano, turmeric, cumin, parsley, basil, curry powder, mustard seed, ginger, pepper, chili powder, paprika, garlic, coriander and cardamom.
Typical herbs might be sage, thyme, marjoram, rosemary, tarragon, peppermint, oregano, savory, parsley, basil, fennel and dill.
Dried fruits are a good source of antioxidants by weight/serving size, as most of the water has been removed which helps to make the ratio/levels of antioxidants higher. Typical dried fruits can be pears, apples, plums, peaches, raisins, sultanas, prunes, figs and dates. Dried raisins, currants and red wine and deeply pigmented fruits like cranberries, blueberries, plums, blackberries, raspberries, strawberries, blackcurrants and cherries are very rich in antioxidants.
Nuts are a very good source of polyphenol antioxidants and typical nuts are those such as brazil nuts, pecans, walnuts, hazelnuts, pistachio, almonds, cashews and macadamia nuts with crushed nuts and peanut butter being very antioxidant rich as well.
Juices from guava, oranges, lemons, mandarins, mango, grape and pomegranate juice also have significant ORAC scores and can be quite high in their polyphenol count; but they are beaten to the winning post by Tomato, Gac and Vegetable juices which generally have the highest levels of antioxidants of any foods..
Brassica and other vegetables
Most vegetables are rich in antioxidants but the best are the Brassica family vegetables such as brussels sprouts, artichokes, cabbage, broccoli, cauliflower and kale and other greens such as asparagus, avocados, beetroot and spinach are also excellent sources.