greenghost
03-04-2006, 12:51 PM
FYI (Hope this formats OK):
Information taken from: Wu, X., G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, & R. Prior. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States, Journal of Agricultural and Food Chemistry, 52: 4026-4037.
The total antioxidant capacity (TAC, expressed in mol of TE/g) is the sum of the oxygen radical absorbance capacity (ORAC) from both the lipophilic and hydrophilic elements in the sample.
Fruits
The Big Winners:
Cranberry TAC = 94.56
Blueberry,
Cultivated TAC = 62.20
Wild TAC = 92.60
Plums,
Plums TAC = 62.39
Black TAC = 73.39
Blackberry TAC = 53.48
Raspberry TAC = 49.25
Solid Showing
Apples,
red delicious TAC = 42.75
granny smith TAC = 38.99
gala TAC = 28.28
golden delicious TAC = 26.70
fuji TAC = 25.93
Strawberry TAC = 35.77
Cherries, sweet TAC = 33.61
Another Step Down
Avocado, Haas TAC = 19.33
Pears,
Green cultivars TAC = 19.11
Red Anjou TAC = 17.73
Peaches TAC = 18.63
Oranges, navel TAC = 18.41
Tangerines TAC = 16.20
Grapefruit, red TAC = 15.48
The following had TACs less than 15 but greater than 5: apricots, bananas, kiwi, nectarines, pineapples.
The following had TACs less than 5: cantaloupe, honeydew, watermelon.
Non-starchy Veggies
The Big Winners
Artichoke, cooked TAC = 94.09
Cabbages
Red (cooked) TAC = 31.46
Red (raw) TAC = 22.52
Common (raw) TAC = 13.59
Asparagus,
Raw TAC = 30.17
Cooked TAC = 16.44
Broccoli,
Raab (raw) TAC = 30.84
Raab (cooked) TAC = 15.55
Common (raw) TAC = 15.90
Common (cooked) TAC = 12.59
Beets, raw TAC = 27.74
Spinach, raw TAC = 26.40
Eggplant, raw TAC = 25.33
Solid Showing
Lettuce,
Red leaf TAC = 17.85
Green leaf TAC = 15.50
Butterhead TAC = 14.24
Romaine TAC = 9.89
Iceberg TAC = 4.51
Onions,
Yellow (cooked) TAC = 12.20
Yellow (raw) TAC = 10.29
Red (raw) TAC = 11.46
Sweet (raw) TAC = 6.15
Carrots,
Raw TAC = 12.15
Cooked TAC = 3.71
Baby (raw) TAC = 4.36
Another Step Down
Peppers,
Yellow (raw) TAC = 10.24
Sweet orange (raw) TAC = 9.84
Sweet red (raw) TAC = 9.01
Sweet red (cooked) TAC = 8.47
Sweet green (cooked) TAC = 6.15
Sweet green (raw) TAC = 5.58
Radishes TAC = 9.54
Cauliflower, raw TAC = 6.47
Celery, raw TAC = 5.74
The following had TACs of less than 5: cucumber, pumpkin (raw), tomatoes (raw/cooked).
Starchy Veggies
Potatoes,
Russet (cooked) TAC = 15.55
Russet (raw) TAC = 13.23
Red (cooked) TAC = 13.26
Red (raw) TAC = 10.98
White (cooked) TAC = 10.81
White (raw) TAC = 10.59
Sweet Potatoes,
Raw TAC = 9.02
Cooked TAC = 7.66
Corn,
Raw TAC = 7.28
Frozen TAC = 5.22
Legumes
Beans (dry, uncooked),
Small red TAC = 149.21
Red kidney TAC = 144.13
Pinto TAC = 123.59
Black TAC = 80.40
Navy TAC = 24.74
Peas,
Blackeye (dry) TAC = 43.43
Green (frozen) TAC = 6.00
Peanuts TAC = 31.66
Beans, snap (raw) TAC = 2.67
Nuts
Pecans TAC = 179.40
Walnuts TAC = 135.41
Hazelnuts TAC = 96.45
Pistachios TAC = 79.83
Almonds TAC = 44.54
Cashews TAC = 19.97
Macadamias TAC = 16.95
Brazil nuts TAC = 14.19
Pine Nutes TAC = 7.19
Dried Fruits
Prunes TAC = 85.78
Dates,
Deglet Noor TAC = 38.95
Medjool TAC = 23.87
Figs TAC = 33.83
Raisins TAC = 30.37
Spices
Cloves, ground TAC = 3144.46
Cinnamon, ground TAC = 2675.36
Oregano leaf, dried TAC = 2001.29
Turmeric, ground TAC = 1592.77
Baking chocolate TAC = 1039.71
Parsley, dried TAC = 743.49
Basil leaf, dried TAC = 675.53
Curry powder TAC = 485.04
Black pepper,
Whole TAC = 301.41
Ground TAC = 250.94
Yellow mustard, ground TAC = 292.57
Ginger, ground TAC = 288.11
Chili Powder TAC = 236.35
Paprika TAC = 179.19
Garlic Powder TAC = 66.66
Onion Powder TAC = 57.35
Information taken from: Wu, X., G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, & R. Prior. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States, Journal of Agricultural and Food Chemistry, 52: 4026-4037.
The total antioxidant capacity (TAC, expressed in mol of TE/g) is the sum of the oxygen radical absorbance capacity (ORAC) from both the lipophilic and hydrophilic elements in the sample.
Fruits
The Big Winners:
Cranberry TAC = 94.56
Blueberry,
Cultivated TAC = 62.20
Wild TAC = 92.60
Plums,
Plums TAC = 62.39
Black TAC = 73.39
Blackberry TAC = 53.48
Raspberry TAC = 49.25
Solid Showing
Apples,
red delicious TAC = 42.75
granny smith TAC = 38.99
gala TAC = 28.28
golden delicious TAC = 26.70
fuji TAC = 25.93
Strawberry TAC = 35.77
Cherries, sweet TAC = 33.61
Another Step Down
Avocado, Haas TAC = 19.33
Pears,
Green cultivars TAC = 19.11
Red Anjou TAC = 17.73
Peaches TAC = 18.63
Oranges, navel TAC = 18.41
Tangerines TAC = 16.20
Grapefruit, red TAC = 15.48
The following had TACs less than 15 but greater than 5: apricots, bananas, kiwi, nectarines, pineapples.
The following had TACs less than 5: cantaloupe, honeydew, watermelon.
Non-starchy Veggies
The Big Winners
Artichoke, cooked TAC = 94.09
Cabbages
Red (cooked) TAC = 31.46
Red (raw) TAC = 22.52
Common (raw) TAC = 13.59
Asparagus,
Raw TAC = 30.17
Cooked TAC = 16.44
Broccoli,
Raab (raw) TAC = 30.84
Raab (cooked) TAC = 15.55
Common (raw) TAC = 15.90
Common (cooked) TAC = 12.59
Beets, raw TAC = 27.74
Spinach, raw TAC = 26.40
Eggplant, raw TAC = 25.33
Solid Showing
Lettuce,
Red leaf TAC = 17.85
Green leaf TAC = 15.50
Butterhead TAC = 14.24
Romaine TAC = 9.89
Iceberg TAC = 4.51
Onions,
Yellow (cooked) TAC = 12.20
Yellow (raw) TAC = 10.29
Red (raw) TAC = 11.46
Sweet (raw) TAC = 6.15
Carrots,
Raw TAC = 12.15
Cooked TAC = 3.71
Baby (raw) TAC = 4.36
Another Step Down
Peppers,
Yellow (raw) TAC = 10.24
Sweet orange (raw) TAC = 9.84
Sweet red (raw) TAC = 9.01
Sweet red (cooked) TAC = 8.47
Sweet green (cooked) TAC = 6.15
Sweet green (raw) TAC = 5.58
Radishes TAC = 9.54
Cauliflower, raw TAC = 6.47
Celery, raw TAC = 5.74
The following had TACs of less than 5: cucumber, pumpkin (raw), tomatoes (raw/cooked).
Starchy Veggies
Potatoes,
Russet (cooked) TAC = 15.55
Russet (raw) TAC = 13.23
Red (cooked) TAC = 13.26
Red (raw) TAC = 10.98
White (cooked) TAC = 10.81
White (raw) TAC = 10.59
Sweet Potatoes,
Raw TAC = 9.02
Cooked TAC = 7.66
Corn,
Raw TAC = 7.28
Frozen TAC = 5.22
Legumes
Beans (dry, uncooked),
Small red TAC = 149.21
Red kidney TAC = 144.13
Pinto TAC = 123.59
Black TAC = 80.40
Navy TAC = 24.74
Peas,
Blackeye (dry) TAC = 43.43
Green (frozen) TAC = 6.00
Peanuts TAC = 31.66
Beans, snap (raw) TAC = 2.67
Nuts
Pecans TAC = 179.40
Walnuts TAC = 135.41
Hazelnuts TAC = 96.45
Pistachios TAC = 79.83
Almonds TAC = 44.54
Cashews TAC = 19.97
Macadamias TAC = 16.95
Brazil nuts TAC = 14.19
Pine Nutes TAC = 7.19
Dried Fruits
Prunes TAC = 85.78
Dates,
Deglet Noor TAC = 38.95
Medjool TAC = 23.87
Figs TAC = 33.83
Raisins TAC = 30.37
Spices
Cloves, ground TAC = 3144.46
Cinnamon, ground TAC = 2675.36
Oregano leaf, dried TAC = 2001.29
Turmeric, ground TAC = 1592.77
Baking chocolate TAC = 1039.71
Parsley, dried TAC = 743.49
Basil leaf, dried TAC = 675.53
Curry powder TAC = 485.04
Black pepper,
Whole TAC = 301.41
Ground TAC = 250.94
Yellow mustard, ground TAC = 292.57
Ginger, ground TAC = 288.11
Chili Powder TAC = 236.35
Paprika TAC = 179.19
Garlic Powder TAC = 66.66
Onion Powder TAC = 57.35