Spices and Herbs ORAC 2010

Spices and Herbs ORAC 2010 Table

Rank	Product	Antioxidant content
Notes: Antioxidant content in Total ORAC µmol TE/100 g
1	Spices, cloves, ground	290,283
2	Spices, oregano, dried	175,295
3	Spices, rosemary, dried	165,280
4	Spices, thyme, dried	157,380
5	Spices, cinnamon, ground	131,420
6	Spices, turmeric, ground	127,068
7	Spices, vanilla beans, dried	122,400
8	Spices, sage, ground	119,929
9	Spices, szechuan pepper, dried	118,400
10	Spices, parsley, dried	73,670
11	Spices, nutmeg, ground	69,640
12	Spices, basil, dried	61,063
13	Spices, cumin seed	50,372
14	Spices, curry powder	48,504
15	Spices, pepper, white	40,700
16	Spices, ginger, ground	39,041
17	Spices, pepper, black	34,053
18	Sage, fresh	32,004
19	Spices, mustard seed, yellow	29,257
20	Thyme, fresh	27,426
21	Marjoram, fresh	27,297
22	Spices, chili powder	23,636
23	Spices, paprika	21,932
24	Spices, pepper, red or cayenne	19,671
25	Tarragon, fresh	15,542
26	Peppermint, fresh	13,978
27	Oregano, fresh	13,970
28	Savory, fresh	9,465
29	Spices, garlic powder	6,665
30	Basil, fresh	4,805
31	Dill weed, fresh	4,392
32	Spices, onion powder	4,289
33	Spices, cardamom	2,764
34	Vinegar, Apple	564
35	Spices, poppy seed	481
36	Vinegar, Red wine	410
37	Vinegar, Apple and Honey	270
38	Vinegar, Honey	225

Source:

U.S. Department of Agriculture. Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods 2007. May 2010.