Ever wonder how anti-oxidants are assessed? When we were working on the anti-oxidant and free-radical articles, I (Carol) did, so I looked it up.
The Oxygen Radical Absorption Capacity (ORAC) was developed by the United States Department of Agriculture to quantify the anti-oxidant values in food. This effort was undertaken after establishing, through research studies, that oxidative stress is prevalent in chronic diseases.
You can find the full report online, where, if you scroll down to page 10, the charts of 326 foods and their values begins.
Here are a few items from the USDA list to get you started and give you an idea of anti-oxidants (ORAC) values. Of course a few have incredibly high values, such as the berries group, but a balance of spices, herbs, beans, nuts, fruits, and vegetables should provide a steady daily dose of anti-oxidants that you can digest, absorb, and put to use for your benefit.
I’m using the symbol “~” to indicate more or less quantity, assuming average portion sizes.
Apple: ~2500
Banana: ~700
Blueberries: ~5000
Orange: 2000
Beets: ~2000
Broccoli: ~1700
Cabbage, red: ~2000
Cauliflower: ~800
Carrots, raw: ~650
Red peppers: ~800
Spinach: ~1500
Chick peas: ~850
Lentils: ~7000
Kidney beans: ~9000
Cinammon: ~3000
Basil, 1 tsp: ~550
Marjoram, 1 tsp: ~275
Cashews, ¼ cup: ~375
Walnuts, ¼ cup: ~3300
Please note: ORAC values are sometimes implied by commercial vendors using their own units of measurement, but be aware these numbers are not subject to scientific scrutiny.
http://mountaintopacupuncture.com/the-orac-value
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Have you had this experience? You go to the doctor, get a diagnosis, and then try to figure out what your doctor said, and what you’re going to do to get better.
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