ORAC Values

ORAC values measure the antioxidant values of food and herbs. Researchers believe that the higher the score, the more effectively the free radicals will be neutralized. Free radicals are believed to be tied to the aging processs in our bodies.




Below are some examples:

Food				Value

Acai Berry freeze dried		102,700

Cocoa, dry powder, unsweet       55,653

Cumin Seed (spice)               50,372

Curry Powder (spice)             48,504

Ginger (spice)			 39,000

Thyme (fresh spice)		 27,426

Gogi Berried			 25,000

Raspberries (black)               19,671

Raisins, golden seedless          10,450

Kidney beans, raw                 8,606

Black beans, raw                  8,494

Pistachio Nuts, raw		  7,983

Plums				  7,581

Lentils				  7,282

Garlic Powder                     6,665

Blueberries, raw		  6,552

Garlic, raw			  5,708

Basil				  4,805

Almonds                           4,454

Apples, Delicious		  4,275

Apples, Granny Smith              3,895

Cherries                          3,747

Strawberries			  3,577

Peanutbutter			  3,432

Figs                              3,332

Broccoli Rabe, raw                3,083

Cabbage (red leaf)		  2,496

Dates, medjool                    2,387

Broccoli, cooked		  2,380

Lettuce, (red leaf)		  2,380

Cereal, oats quick                2,169

Asparagous, Raw			  2,150

Sweet Potato, baked		  2,115

Broccoli (boiled)		  2,160

Orange, raw                       2,103

Chives, raw                       2,094

Bread, pumpernickel               1,963

Cashews, Raw			  1,948

Avocados			  1,933

Arugula                           1,904

Grapes, red                       1,837

Beets, raw                        1,776

Radishes, raw                     1,750

Pears, red anjou                  1,746

Popcorn, air popped               1,743

Spinach, frozen                   1,687

Onions, red, raw		  1,521

The USDA recommends an antioxidant intake of about 3,000 to 5,000 units daily.

It's important to focus on eating a wide variety of fruits, vegetables and herbs. Each plant has its own benefits, regardless of its antioxidant value. For example, in addition to antioxidant values, flavonoids in fruits and vegetables are considered as being essential bioactive compounds that provide many health benefits.

Plants and herbs have so many beneficial substances in them, that taking into account their antioxidant value, should be only one consideration.

Also, note that there is no industry standard for measuring antioxidant values. Depending on where the crops are grown, how they are harvested and other conditions, can determine a food's value.

All data from the USDA publication, "Oxygen Radical Absorbance Capacity of Selected Foods" (2010).

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