Oxygen Radical Absorbance Capacity

(ORAC) of Selected Foods – 2007

Prepared by
Nutrient Data Laboratory
Beltsville Human Nutrition Research Center (BHNRC)
Agricultural Research Service (ARS)
U.S. Department of Agriculture (USDA)

in collaboration with
Arkansas Children’s Nutrition Center, ARS, USDA, Little Rock, AR

November 2007

U.S. Department of Agriculture
Agricultural Research Service
Beltsville Human Nutrition Research Center
Nutrient Data Laboratory
10300 Baltimore Avenue
Building 005, Room 107, BARC-West
Beltsville, Maryland 20705
Tel. 301-504-0630, FAX: 301-504-0632
E-Mail: ndlinfo@ars.usda.gov
Web site: http://www.ars.usda.gov/nutrientdata
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Table of Contents
Introduction......................................................................................................................... 1
Methods............................................................................................................................... 2
Data Evaluation................................................................................................................... 2
File Formats ........................................................................................................................ 3
References used in the documentation................................................................................ 4
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods....................................6
Sources of Data ..................................................................................................................33

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Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007
Introduction
The development of many chronic and degenerative diseases, such as cancer (1), heart
disease (5), and neuronal degeneration such as Alzheimer’s (4) and Parkinson’s disease
(9) has been theorized to be caused, in part, by oxidative stress. Oxidative stress has also
been implicated in the process of aging (2). It is known that reactive oxygen species can
damage biological molecules such as proteins, lipids, and DNA. While the human body
has developed a number of systems to eliminate free radicals from the body, it is not
100% efficient (20).
Diets rich in fruits, nuts, and vegetables have long been considered to be an excellent
source of antioxidants. A number of minerals and vitamins have a role as dietary
antioxidants in addition to their other biological functions. These include vitamin C
(ascorbic acid), vitamin E and its isomers (tocopherols and tocotrienols), and selenium.
Data for these are included in the USDA National Nutrient Database for Standard
Reference (SR) (18). USDA has also published a number of Special Interest Databases
on various antioxidants: Carotenoids (14) (now merged with SR); isoflavones (15),
flavonoids (16), and proanthocyanidins (17). However, there is no database of
antioxidant activity for selected foods.
As part of the National Food and Nutrient Analysis Program (NFNAP) (12), USDA, in
collaboration with the Produce for Better Health Foundation, undertook the analysis of 59
individual fruits, nuts, and vegetables. In addition to the traditional proximates, minerals,
and vitamins analyses, which are included in SR, these foods were analyzed for a number
of potentially bioactive compounds. These foods, along with a few foods collected for
the food composition database for American Indians and Alaskan Natives, were also
analyzed for their oxygen radical absorbance capacity (ORAC) by Wu et al. (19) at the
Arkansas Children’s Nutrition Center, ARS, USDA. These data as well as a limited
amount of analytical data from the literature were compiled for the ORAC database.
In addition to the ORAC assay, other common measures of antioxidant capacity (AC)
include ferric ion reducing antioxidant power (FRAP) and trolox equivalence antioxidant
capacity (TEAC) assays. These assays are based on different underlying mechanisms
using different radical or oxidant sources and therefore generate different values and
cannot be compared directly. The ORAC assay is considered by some to be a preferable
method because of its biological relevance to the in vivo antioxidant efficacy (3). In
general, a food that has a high value for one measure of AC will also be high for another
measure. However, because antioxidant compounds with different chemical structures
interact with different radical sources differently, the relationship between any two AC
methods will be quite low if considered across all foods. Thus, it is not possible to
develop a mathematical relationship between 2 methods across a wide spectrum of foods.
Like the content of any food component, AC values will differ due to a wide array of
reasons, such as cultivar, growing conditions, harvesting, food processing and
preparation, sampling, and analytical procedures.

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number of samples. For aggregated data which included data from countries other than the United States. L-ORAC and Total-ORAC may come from different sources.—Confidence Codes (CC) derived from Quality Index (QI) QI Points CC 75-100 A 74-50 B 49-25 C <25 D 2 . This method uses fluorescein as the fluorescent probe and assays hydrophilic as well as lipophilic antioxidants. The information presented in each reviewed paper was evaluated for each category. the number of countries replaced the number of regions within a country. which then received a rating ranging from 0 to 20 points. In some cases values for H-ORAC. and analytical quality control. H-ORAC value was also utilized for the Total ORAC value. lipophilic-ORAC (LORAC). is not photostable. 10) with some modifications. ORAC Values are reported for hydrophilic-ORAC (H-ORAC).Methods The analytical method developed by Prior et al (13) was used as the reference method for evaluating analytical methods from other published sources. The CC is assigned as indicated in Table 1: Table 1. The five categories of documentation which were evaluated included: sampling plan. and total phenolics (TP). The ratings for each of the five categories are summed to yield a quality index (QI) with the maximum possible score of 100 points. Data Evaluation The data were evaluated for quality using procedures developed by scientists at the NDL as part of the Nutrient Databank System (7). and the sum of the average values for HORAC and L-ORAC may not equal the value for Total-ORAC. A confidence code (CC) is derived from the QI and is an indicator of the relative quality of the data and the reliability of a given mean. sample handling. These procedures were based on criteria described earlier (6. total-ORAC. Procedures developed for the first release in 2003 of the flavonoid database were followed (8). while TP is reported in mg gallic acid equivalents per 100 grams (mgGAE/100 g). H-ORAC. analytical method. When only an HORAC value was available for a particular food item low in fat. Analytical data from literature based on methods that used B-phycoerythrin (B-PE) as the probe were not used in this compilation as B-PE may produce inconsistent results in some foods. L-ORAC and total-ORAC are reported in μmol of Trolox Equivalents per 100 grams (μmolTE/100 g). and may involve nonspecific protein binding with polyphenols (11). NDL modified the criteria for the sampling plan rating at the aggregation stage to accommodate data from international sources.

and maximum (Max. beginning with either “97” or “99”. the five digit numerical code used in the SR to identify each unique food entry if it matches a food in SR. File Formats Each food was given a Nutrient Data Bank (NDB) number. and therefore may not be unique. the mean value (mg/100g). Temporary NDB numbers. standard error of the mean (SEM). Subsequently. Mean values are weighted to account for the different number of samples among the various studies used. This table of ORAC values will provide the user with a listing of antioxidant capacity as measured by the oxygen radical absorbance capacity method for a number of food items. A reference number corresponding to the publications in the sources of data section of the documentation is included in the table.The data were aggregated where possible to match the food descriptions in the USDA National Nutrient Database for Standard Reference (SR). Minimum and maximum values are not reported when the number of samples = 1. 3 . some numbers may have been used to encode different foods in other Special Interest Databases produced by the NDL. The weighted mean is. When used in tandem with the phytonutrient Special Interest Tables developed by NDL. there are a number of foods which are not included in the SR database. used to calculate the standard error based on the total number of samples in each aggregated food. minimum (Min). were assigned to foods that are not included in the SR. in turn. the user can assess the various sources of antioxidants in the food supply. While efforts were made to assign the same “temporary” NDB Numbers to the same foods as in other Special Interest Databases. Table 2 contains ORAC values for 277 foods and is arranged in alphabetical order and is also provided as a Microsoft® Access database.) values were determined for each food and ORAC value. As the data came from various sources both in the United States and other countries.

M. Foods .. Patterson.A. Ou. Jr. Development and validation of an improved oxygen radical absorbance capacity using fluorescein as the fluorescent probe. Anal. J. Eng. M.. Holden. D. Bull. 2003. Jacob.. a test case. M. R.. Awika. Wu.. N. Acad.. J.. Y. DB. J.. Bhagwat. Food Comp... Proc. M. Food Comp. J.. 51:3273-3279 U. L. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. H.S. L. S. antioxidants. D. Schubert.. JM. R. Hampsch-Woodill.L.. 2005. 11.. 12. 1998. J. Agric.. J. Y. Carotenoid content of fruits and vegetables: an evaluation of analytic data.. Gu. & Keaney. Eldridge. Holden. Nutr. J. and the degenerative diseases of aging.2003. 13. W. Diet. Beecher. Development of a multinutrient data quality evaluation system. Sci. Gebhardt. B.. 71: 621S-629S. R. L. Rooney.html U.usda. B. & Lozano.L. M. E.. M. (1998) Parkinson’s disease. Department of Agriculture. Wu. 1993. L. X. J. L. T. W. M. B. 1987.E. Hoang. 4.References used in the documentation 1. Agricultural Research Service. X. R. C. USDAIowa State University Database on the Isoflavone Content of Foods. R. J. Howard.. (1995) The causes and prevention of cancer. First of two parts. PR. Agricultural Research Service. 15. USA. K. DG. Development of a Database of Critically Evaluated Flavonoids Data: Application of USDA’s Data Quality Evaluation. Shigenaga. 2002.. (1997) Antioxidants and atherosclerotic heart disease. and Beckler. & Hagen. (2000) Oxidative stress and Alzheimer disease. Frei.4 . 92: 5258-5265 Ames. HampschWoodill. Diaz. Proc.gov/fnic/foodcomp/Data/car98/car98.usda. R. J. A. Sci. A. Acad.. G. 9(suppl). J.1998. B. J. 14. 90: 79157922.B. 2001.. Nutrient Data Laboratory Web site: http://www. Am. 339-348. Assays for Hydrophillic and Lipophillic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and other Biological and Food Samples. 15.. Haytowitz. 8. Ames. 337: 408-416.. CR. USA. Med. A system for evaluating the quality of published nutrient data: Selenium.S. Beecher. Haytowitz. Lang. Food Comp. Assoc. Release 1. 9. G. 13:379-389 Prior. L. K. Natl.. M.. Huang.. Am. Agric.. New Eng. A.. and Prior. Holden. J. Beecher.. B. A. Bacchocca. M. N. 3.S. N. USDA’s National Food and Nutrient Analysis Program: Food Sampling. and Cisneros-Zevallos.R. Food Nutr. Mangels. Anal.. Nutrient Data Laboratory Web site: http://www. S. J. Holden. Natl. G. M.. Med. A.gov/nutrientdata 4 . S.M.. Food Chem.2007.nal. 177-193. Forman. M. J. 7. J. 18:829-844. Agric. Prior. Wolf. Food Chem.. E. and Peterson. F. M. R. R. 2. USDANCC Carotenoid Database for U. L. Perry. Food Chem. 51:6657-6662. Lanza. 6. Dwyer. 10. Department of Agriculture. Pehrsson. 93.. J. Bhagwat. Christen. Gold. 5. A. S. 284-296. N. J. & Willet. Ou. W. 2007.ars. Holden. R. Clin. 339: 111-114. 2000. 49: 4619-4626. Anal. (1993) Oxidants.

usda. Department of Agriculture. I. Lipophilic and Hydrophylic Antioxidant Capacities of Common Foods in the U..1 . S. Agricultural Research Service. 52:4026-4037..16. 2004.B. USDA Database on the Proanthocyanidin Content of Selected Foods .M. Clin. 2007. 2004. Gebhardt. http://www.gov/nutrientdata 17.R. Haytowitz. Young. Department of Agriculture. Agric. Holden. G. V.ars.L.ars. Agricultural Research Service. J.S. Nutrient Data Laboratory Web site: http://www.usda. USDA National Nutrient Database for Standard Reference. 20.gov/nutrientdata 19.usda.2007. D. Agricultural Research Service. J. 2006. Release 19.S. 54: 176-186. U. USDA Database on the Flavonoid Content of Selected Foods.. 5 . U.2004. 2001. Pathol. Beecher.gov/nutrientdata 18. R. U. Food Chem.S. Antioxidant in health and disease. and Prior. S. Release 2.. X.E. & Woodside.S.. J. Nutrient Data Laboratory Home Page. Department of Agriculture. Wu.ars. Nutrient Data Laboratory Web site: http://www. J.

raw 09016 Apple juice. table.06 8. white 11001 Alfalfa seeds.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 6 NDB No.07 1.00 0.00 0. red. 11 3. wine. raw (Southwest) 14096 Alcoholic beverage. 11 3 3 3 3 3 3 3 3. canned or bottled.00 1. table. 11 3. 35193 Description Parameter Unit Mean N Agave.74 1. Cabernet Suavignon 99439 Alcoholic beverage.91 10. wine. 8 6681 6681 324 1661 10 1682 165 6681 6681 324 3304 35 3314 237 C C C A A A A 2 2 2 13 13 13 13 .10 79. Fuji. 8 11.00 0.92 280. dried to 40% moisture (purchased in Italy) H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g Mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g Mg GAE/100 g umol TE/100 g umol TE/100 g Mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 2938 136 2938 376 7274 250 7274 1359 1247 47 1247 87 3873 3873 184 5034 5034 203 1005 1005 42 392 392 20 1510 1510 53 408 408 1 1 1 1 1 1 1 1 1 1 1 1 35 35 25 11 11 11 3 3 3 12 12 2 4 4 4 66 66 153. raw. cooked (Southwest) 35194 Agave.76 99416 97066 Apples.80 18. 11 3 2 2 2 11. wine.74 10. rose 14106 Alcoholic beverage. table.57 5. table.99 6. dried (Southwest) 35192 Agave. with skin SEM Min Max CC Ref 2547 2547 130 3470 3470 143 895 895 39 318 318 19 1510 1510 53 402 402 6380 6380 243 6380 6380 243 1120 1120 44 484 484 21 1510 1510 53 477 477 B B B B B B B B B B B B B B A A A A A A A B B A C C C B B 13 13 13 13 13 13 13 13 13 13 13 13 3. unsweetened. sprouted.07 H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g 6681 6681 324 2568 21 2589 210 4 4 4 4 4 4 4 0.98 0.61 79.00 0.00 401.57 153.09 398. without added ascorbic acid Apples. wine. red 14097 Alcoholic Beverage.61 1.06 280.

94 0. with skin 09004 Apples.36 275.35 0.79 314.00 3234 3234 3234 3234 A A A A A A A A B B B B A A A A A A A A A A A A B B B B A A A A B B B C C 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 2. raw.21 475. with skin Apricots.59 168. without skin 97070 Apples.86 21. Golden Delicious.95 2. Red Delicious. raw.01 22.61 475.31 371. raw.24 3.72 13. Golden Delicious. with skin 09003 Apples.94 10.44 20.84 5.35 95. unsweetened. canned. Red Delicious. raw. 97067 Description Parameter Unit Mean N SEM Min Max CC Ref Apples. raw.23 10. Gala. Granny Smith.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 7 NDB No. with skin 97068 Apples.27 1.00 236.48 314. with skin 97069 Apples. raw. without skin 97072 Apples. raw.87 9.75 166.06 1.00 0.81 372. 13 2.72 26.20 09019 H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC 0. dried to 40% moisture (purchased in Italy) 3 3 3 3 4 4 4 4 2 2 2 2 4 4 4 4 23 19 23 23 4 4 4 4 2 2 2 2 4 4 4 4 1 1 1 4 4 2916 44 2959 287 2844 31 2872 262 2467 7 2473 224 4561 52 4613 396 4811 52 4852 396 3265 7 3272 251 3265 7 3272 251 4811 43 4852 394 99417 2793 35 2828 262 2644 26 2670 248 2204 5 2210 217 3859 39 3898 341 3056 32 3082 262 2567 6 2573 225 2929 7 2936 232 4234 41 4275 347 1965 1965 217 3234 3234 2639 29 2670 231 2486 18 2504 222 1942 4 1946 210 3588 29 3619 316 1661 10 1682 165 1942 4 1946 210 2592 7 2599 214 3884 39 3927 301 Applesauce.15 236. without added ascorbic acid umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 99.49 103.26 93.05 6.60 271. 13 13 2. raw. without skin 97071 Apples. 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 2 2 .

73 183. cooked. raw 99362 Artichokes.35 69.00 0. Ocean Mist.61 1250 1250 141 1288 81 1288 72 681 310 991 143 1992 1992 177 3336 123 3336 156 1768 830 2433 208 C B B B B C C C B B B B B B B B A A A A A A A A A A A B B B B B B B B B B 2 2. 13 6 6 6 13 13 13 13 13 13 13 13 13 13 13 6.00 0. bananas 97019 Babyfood. fruit. raw 11007 Artichokes. apple and blueberry. peaches Parameter Unit Mean N SEM Min Max CC Ref TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 248 1108 32 1115 79 6552 6552 373 9221 195 9416 703 9332 70 9402 881 1644 1644 159 2150 102 2150 106 1381 552 1933 187 4822 4822 563 4123 4123 612 2658 2658 590 6257 4 5 1 5 5 4 4 4 1 1 1 1 1 1 1 1 4 4 4 8 4 8 8 8 8 8 8 1 1 1 1 1 1 1 1 1 1 0. 13 13 6.50 135. junior 03116 Babyfood. Hass. raw 97080 Avocados. strained 97017 Babyfood.00 1058 65 6552 6552 373 1341 133 6552 6552 373 177. applesauce.52 281. Ocean Mist. boiled. Microwaved 11012 Asparagus. (globe or french). 13 6. drained 11011 Asparagus.20 11. 13 13 2. 13 2.61 8.61 177. fruit.74 248 1058 248 1309 58. fruit. raw 03165 Babyfood.57 281. fruit.93 0.74 8.20 10.34 13. Description 09021 Apricots. 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 .00 51. boiled 99363 Artichokes.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 8 NDB No.

fresh 16016 Beans. squares 09040 Bananas.88 7539. unsweetened.13 5. raw 02044 Basil.89 51.19 45.00 0.00 561. canned. 13 13 13 13 13 6 6 6 14 14 14 13 13 13 13 13.83 47.19 1202 52 2474 223 CC Ref B B B B B C C B B B B A A A A C C C C C C B B B B B B B B B B B B B B B B 13 13 13 13 13 11 11 4.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 9 NDB No.83 4705. Description 03131 Babyfood.00 124. raw 16032 Beans. 5. 13 4. 14 13.28 1202 2019 335. mature seeds. 14 .41 414 414 19100 670 20200 2691 686 53 771 150 4805 4805 264 4430 4430 305 414 414 104322 1100 105160 5177 924 85 976 295 4805 4805 264 8402 8402 633 1290.36 34. junior 43408 Babyfood. 14 13 13. raw Parameter Unit Mean N Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g 6257 916 2551 2551 673 414 414 51335 859 49926 5146 813 66 879 230 4805 4805 264 6416 6416 469 7593 447 8040 880 8410 196 8459 637 215 27 243 96 1406 454 1520 94 1 1 1 1 1 3 3 8 8 12 2 4 4 4 4 4 4 4 6 6 6 1 1 1 1 8 2 8 8 1 1 1 1 4 1 4 4 SEM Min Max 0. solids and liquids 16037 Beans. regular pack.00 0. 14 13. mature seeds. navy. raw 16014 Beans. raw 11033 Beans. 14 13 13 13 13 13. black. fruit.75 1323. juice. 14 13 13.79 561. kidney.39 6371 9 6371 368 14539 382 14921 1247 215.00 11450. peaches. black turtle soup.41 58.85 263.87 0. red. lima. mature seeds. pear 19078 Baking chocolate. immature seeds. 13 4.79 7.00 0.79 46. mature seeds.

raw 16043 Beans. raw 99449 Bread.64 327. raw 09042 Blackberries. 13 13 12. raw Beans. cooked. raw 09050 Blueberries. without salt 16042 Beans.19 1428 174 4622 63 4686 413 4775 15 4790 337 3632 244 6570 133 6702 1011 9209 67 9209 685 C C C A A A A B B B B B B B B B B B B C C C B B B B A A A A A A A A B B B 14 14 14 13 13 13 13 13.80 1847.70 162.00 0.65 267 769 157. green variety.00 324. mature seeds. regular pack. 7. 16040 Description Parameter Unit Mean N SEM Min Max CC Ref Beans.88 1168 1168 50 1428 2724 2724 60 3632 74. 13 13 2.18 1748. raw 11080 Beets.90 436.69 213 769 9.48 516. pink. snap. boiled.18 157. solids and liquids umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g 0. 14 13 13 13 13 7.48 13. butternut whole grain .Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 10 NDB No. 13 13 6.01 14.03 73. 14 13. mature seeds.83 439. 6 6. 6 2. pinto.50 36. 13 13 7. mature seeds. 13 13 13 13 13 11086 Beet greens.69 3.11 6.00 0. canned. 7. 13 13 13 13 13 12.79 164.42 19.68 11054 H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC 10. pinto. 14 13 13. raw 3 3 3 4 4 4 4 5 2 5 5 1 1 1 1 52 1 52 1 8 8 8 30 1 30 5 4 4 4 4 9 8 9 8 1 1 1 8320 8320 345 1462 66 1527 149 12465 437 12902 1052 11052 8320 8320 345 846 57 904 128 7610 423 7779 618 206 84 290 61 758 55 759 92 1946 1946 55 1767 9 1767 188 5245 103 5347 660 6520 36 6552 531 1986 118 2104 8320 8320 345 368 50 418 96 4637 409 4637 341 Beans. 13 6. green.08 18. snap.18 1. 6 2.72 529.

cooked 11096 Broccoli raab.92 6.00 Min 1201 58 1259 158 2202 273 2477 310 841 26 882 124 496 496 68 1099 144 1255 247 1773 1773 123 856 856 Max CC Ref 1722 71 1793 521 3416 275 3689 423 3529 41 3529 567 496 496 68 1700 205 1844 406 1773 1773 123 856 856 B B B B B B B B B B B B B A B A A B B B B A B A A C C C A A A A C C C C C 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 6.18 0. 13 13 7. without salt 11094 Broccoli.97 857. drained.00 0. cooked 11110 Cabbage.91 116.17 23.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 11 NDB No. without salt Parameter Unit Mean N TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 246 1298 123 1421 171 1224 94 1318 183 1835 128 1963 271 1526 65 1552 291 2809 274 3083 366 2377 33 2386 225 496 496 68 1352 172 1362 337 1773 1773 123 856 856 1 1 1 1 1 1 1 1 1 1 1 1 1 5 2 5 5 2 2 2 2 8 2 8 8 4 4 4 138 8 138 8 4 4 4 4 4 SEM 118. 7-grain) 99448 Bread.04 8. drained. unprepared 11090 Broccoli.98 858.96 0.17 8. Description 18035 Bread. boiled. black.93 10. spears.21 79.11 52. 13 13 6 6 6 6 6 .78 381. cooked. pumpernickel 11097 Broccoli raab.31 0. cooked. 13 6.00 0. 13 13 6.00 0. 13 2 2 2 7. boiled.00 0.00 4.00 0.00 0. frozen. raw 11091 Broccoli.79 70. mixed-grain (includes whole-grain. Oatnut 18044 Bread.39 378. raw 99447 Cabbage.

22 2. baby. 13 13 2. 5. 7.77 16.00 0. savoy.40 9.59 17. raw 11113 Cabbage. without salt 99412 Candies.66 22. 6. Description 11109 Cabbage. 13 5 5 13 13 13 13 2.00 0. 7. raw 11125 Carrots.01 118. 13 .66 3. 13 2. boiled. 6.00 551. drained.57 59 477 15 477 171 2362 2362 274 1948 10 1948 237 2050 2050 119 21800 880 15170 1173 5132 670 4170 317 17400 1176 202 45 299 31 263 11 263 20 107 5 107 16 59 1756 28 1756 242 3793 3793 402 2753 41 2753 279 2050 2050 119 21800 880 24600 1488 9249 1208 10430 696 19030 1288 662 104 742 70 442 29 471 193 1405 80 1462 68 C A A A A A A A A A A A C C C C C B B A A B B B B A A A A A A A A B A B A 6 7.65 25.12 346. boiled.80 8. raw 11115 Cabbage. cooked.58 152.29 0.07 60.02 13. milk chocolate 19080 Candies. 13 13 7. 13 5.02 219.34 10. dark 19120 Candies.00 15.32 593. cooked. boiled. cooked. 2. semisweet chocolate 11960 Carrots.67 592.12 33. 13 2. red. red.00 0.06 58. 5 5 4.69 22. raw Parameter Unit Mean N SEM Min Max CC Ref TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g 59 508 21 508 202 3145 3145 321 2252 20 2252 254 2050 2050 119 21800 880 20823 1297 7203 881 7528 507 18053 1238 355 81 436 45 310 18 317 88 663 48 666 35 4 115 4 115 4 4 4 4 4 4 4 4 4 4 4 5 5 14 9 7 7 10 4 9 9 7 7 7 7 8 3 8 8 79 5 79 20 0.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 12 NDB No. 13 2.64 5. 13 6.00 0.06 219.03 29. 13 4. 13 2.57 15.80 10.66 17.74 6.11 346. drained. 13 13 13 13 13 13 13 13 13 6 6 6 4 4 4. chocolate. without salt 11124 Carrots. without salt 11112 Cabbage.10 96. 13 4. drained.

64 419. with raisins 99452 Cereals ready-to-eat.47 6. drained. oatmeal. 7. cooked.48 55.00 0. boiled. 13 13 6. plain 99454 Cereals ready-to-eat. QUAKER OAT LIFE. raw H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 535 43 578 249 620 620 61 828 37 829 111 470 40 497 42 2168 126 2294 367 1971 212 2183 167 2013 130 2143 271 1422 95 1517 117 2086 89 2175 183 1222 81 1 1 1 1 4 4 4 62 1 62 5 12 8 12 12 1 1 1 1 2 2 2 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 11143 Celery. oat bran 99453 Cereals ready-to-eat. plain. 13 13 6. granola.99 53. QUAKER.31 5.17 2. without salt 11135 Cauliflower. sugar and salt SEM Min Max 0. toasted squares 08049 Cereals ready-to-eat. 13 6. shredded.00 0. 13 6. 13 6.66 1769 117 1886 163 2173 306 2479 171 CC Ref B B B B C C C B B B B A A A A B B B B B B B B B B B B B B B B B B B B B B 13 13 13 13 2 2 2 6. low-fat. toasted oatmeal 08147 Cereals ready-to-eat.37 41.91 620 620 61 610 620 620 61 925 3.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 13 NDB No. 7. raw 99450 Cereals ready-to-eat.00 3. wheat.67 133. 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 . 11935 Description Parameter Unit Mean N Catsup 11136 Cauliflower.60 647 70 261 29 289 15 925 274 837 49 878 86 285.

00 0. corn flakes 09070 Cherries.03 232. old fashioned. uncooked 97097 Cereals. uncooked 99455 Cereals. dutched powder 14181 Chocolate syrup 99012 Chokeberry.00 0.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 14 NDB No. raw SEM Min Max 225. sweet. dry 97103 Cereals.93 40. oats.00 3102 7 3108 295 847 847 90 3930 32 3962 388 847 847 90 0.59 2094 2094 85 39900 300 40200 5750 366 2094 2094 85 39900 300 40200 6670 479 CC Ref B B B B B B B B B B B B B B B B B B A A A A C C C B B B C C C C C C C C C 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 14 14 14 13 13 13 6 6 6 4 4 4 5 5 12 . mature seeds.94 7. Description Parameter Unit Mean N free Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC Total-ORAC TP H-ORAC umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 1303 94 2026 282 2308 183 1402 306 1708 163 1763 406 2169 183 2302 57 2359 842 3348 17 3365 339 847 847 90 740 740 20 2094 2094 85 39900 300 40200 6330 417 15820 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 4 4 4 4 3 3 3 1 1 1 4 4 4 2 2 2 3 3 1 08122 Cereals. oats. quick.00 0. ready-to-eat. raw 35133 Chilchen (Red Berry Beverage) (Navajo) 11156 Chives. plain. fortified. bengal gram).00 356.00 0. raw 99445 Chocolale.00 0.00 0. instant.70 0.00 0. oats.16 23. raw 16056 Chickpeas (garbanzo beans.

yellow. yellow. yellow. crowder. unprepared 11167 Corn.00 1021. southern). canned. kernels cut off cob. raw 09078 Cranberries.00 0. Description 14192 Cocoa mix. 13 .22 132. brine pack. common (blackeyes.00 0. unsweetened 11165 Coriander (cilantro) leaves.84 4.92 61. raw 16062 Cowpeas.00 485 485 82000 600 72000 4530 5141 5141 151 485 485 82000 600 87500 6020 5141 5141 151 85. solids and liquids 11178 Corn.74 21. powder 19165 Cocoa.90 18. raw 11205 Cucumber. with peel. raw 11170 Corn. mature seeds.00 0.84 1. sweet.00 0. sweet. 5 5 6 6 6 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 6. peeled.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 15 NDB No.00 0. dry powder.79 18.13 0.17 25.83 9291 161 9508 715 94 6 94 18 89 9519 229 9679 725 171 24 171 25 344 CC Ref C C C C C C C B B C C C B B B B B B B B B B B B B B B B A A A A A A A A A 12 12 12 11 11 4 4 4. frozen. raw 11206 Cucumber. raw Parameter Unit Mean N L-ORAC Total-ORAC TP H-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 242 16062 2010 485 485 82000 600 80933 5240 5141 5141 151 361 52 413 169 447 75 522 174 593 135 728 211 3707 636 4343 647 9382 202 9584 718 126 14 126 22 214 1 1 1 2 2 3 3 12 9 4 4 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 3 4 4 4 4 12 SEM Min Max 0. regular pack. sweet.53 3.

20 446. without salt 11209 Eggplant.00 0.10 12.01 11. bulb. raw 09087 Dates. 13 2.15 344 29 2533 252 11. 6. red. cooked. raw 11957 Fennel.00 0.88 3579 16 3609 436 2044 21 2065 551 4392 4392 243 245 245 21 344 4514 59 4536 797 2676 34 2709 594 4392 4392 243 245 245 21 2509 117.33 24 89 20 4900 68 5010 840 31 344 37 10060 115 9290 1410 131.01 1. raw Parameter Unit Mean N SEM Min Max CC Ref L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 28 214 29 10060 84 7960 1330 3260 127 3387 540 3863 32 3895 661 2360 27 2387 572 4392 4392 243 245 245 21 932 24 933 63 14500 197 14697 1950 307 307 26 3200 4 12 12 6 6 6 6 1 1 1 1 7 7 7 7 2 2 2 2 4 4 4 4 4 4 17 1 17 17 1 1 1 1 8 8 8 7 1. 13 6.80 113.16 455.83 1.03 45. 6.50 1445. Description 09083 Currants. 13 13 2.68 9.74 21. raw 99044 Currants.00 0.84 30.35 130.00 0. drained. raw 09089 Figs.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 16 NDB No. boiled.09 866. deglet noor 09421 Dates.00 115.20 6. 13 12 12 12 12 6 6 6 13 .97 8. fresh 11210 Eggplant. 13 12 12 12 12 12 12 12 12 13 13 13 13 13 13 13 13 6 6 6 2 2 2 2.00 206. medjool 02045 Dill weed. raw 09088 Elderberries.38 0.67 252 252 21 2167 361 361 31 3667 A A A B B B B C C C C A A A A B B B B C C C C C C B B B B C C C C C C C A 13 6.00 0. european black. 6.

raw 09112 Grapefruit. all areas 97074 Grapes.59 48.00 0.00 0. raw. red.89 19.00 0. raw 09107 Gooseberries.97 95.96 201.44 45. raw 99047 Grapes. Concord grape 99432 Juice. 11 8.89 0. 11 11 .Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 17 NDB No. red-fleshed 99429 Guava.43 1121 19 1164 167 985 985 169 905 905 131 1820 170 2030 53 2066 268 1646 1646 195 1303 1303 156 2100 301 70. 11 8. raw 99050 Grape juice. 11 8. Description 11215 Garlic.35 19.17 12.00 0.80 7. raw 11216 Ginger root.87 125. white 09128 Grapefruit juice. white or green.05 3. raw 99428 Guava.27 7. white.35 70.27 183.97 6.80 114 2380 781 5346 5346 92 14840 14840 227 2040 15 2080 340 318 318 213 3868 1104 5346 5346 92 14840 14840 227 4130 45 4140 630 1161 1161 127. Blueberry 99431 Juice.00 193.15 95.48 3. 100% - Parameter Unit Mean N SEM Min Max CC Ref L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP Total-ORAC TP Total-ORAC TP H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g 183 3383 960 5346 5346 92 14840 14840 227 3583 23 3277 518 793 793 1238 1238 336 1512 35 1548 214 1260 1260 177 1118 1118 145 1990 247 2550 345 2906 2906 2377 2377 865 7 7 7 4 4 4 4 4 4 11 11 11 11 78 78 1 1 1 8 8 8 8 4 4 4 4 4 4 3 3 1 1 7 7 27 27 5 14. 11 8.00 2515 2515 1873 1873 865 3063 3063 2492 2492 865 A A A C C C C C C B B B B B B B B B A A A A A A A A A A C C C C B B B B B 13 13 13 6 6 6 6 6 6 12 12 12 12 8.13 0.53 183.08 105.00 0. cranberrry.40 166.53 7. white-fleshed 99430 Juice. pink and red. 11 13 13 13 13 13 13 13 13 13 13 13 13 13 10 10 10 10 8.40 23.

leaves. raw 16069 Lentils. Pomegranate.14 12. raw 09152 Lemon juice.81 21. cranberry. strawberry 09148 Kiwi fruit.13 406. gold.14 94. raw 11246 Leeks.00 0.00 0.42 73.00 0.00 0. cos or romaine. raw 99112 Lemon balm. butterhead (includes boston and bibb types).00 0. (bulb and lower leafportion).71 865 232 232 1480 1480 2341 2341 1788 1788 1002 1002 695 10 711 227 865 232 232 1480 1480 2341 2341 1788 1788 1002 1002 1263 40 1303 291 0.06 8. (chinese gooseberries).00 0.00 0. Cranberry/Concord grape 99435 Juice.00 0.00 71. raw 97079 Kiwi.87 4.00 0.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 18 NDB No.00 0.16 22.00 490 490 47 5997 5997 490 490 490 47 5997 5997 490 94. raw . white 99434 Juice.00 0.00 0.82 19.00 0. fresh. 100% 99436 Juice. red grape 99437 Juice. red Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 865 232 232 1480 1480 2341 2341 1788 1788 1002 1002 858 24 882 267 1159 51 1210 366 490 490 47 5997 5997 490 1225 1225 175 7282 7282 628 1321 103 1423 100 855 162 5 4 4 5 5 7 7 5 5 5 5 8 8 8 8 1 1 1 1 4 4 4 4 4 4 1 1 1 33 33 33 8 8 8 8 12 8 0.75 425.00 0. raw 11250 Lettuce.03 5357 5357 431 332 46 382 24 382 87 8613 8613 869 3633 211 3845 203 1244 282 B C C B B B B B B B B A A A A B B B B C C C C C C B B B B B B A A A A A A 11 11 11 8 8 11 11 8 8 8 8 13 13 13 13 13 13 13 13 6 6 6 6 6 6 13 13 13 14 14 14 13 13 13 13 13 13 99433 Juice.00 0. raw 11251 Lettuce.64 71. Description Parameter Unit Mean N SEM Min Max CC Ref cranberry blend.

green leaf. raw 09159 Limes.66 964 228 5 250 90 111 5 119 37 1214 1214 964 392 23 398 144 370 20 381 130 1311 1311 C A A A A A A A A B B 6 13 13 13 13 13 13 13 13 13 13 . 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 6 6 TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 964 302 13 315 125 230 11 241 72 1263 1263 4 7 7 7 7 8 8 8 8 2 2 0.77 78.70 34.99 7. reduced fat Parameter Unit Mean N SEM Min Max CC Ref Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 963 73 1391 141 1447 90 406 33 438 50 2287 138 2380 111 823 823 117 82 82 12 988 14 1002 266 27297 27297 12 12 20 8 20 20 7 7 7 7 12 8 12 12 4 4 4 4 4 4 1 1 1 1 4 4 70.11 570 48 802 111 914 50 87 20 137 21 1019 98 1161 74 823 823 117 80 80 10 1428 123 2127 183 2170 190 758 50 784 97 3323 168 3323 175 823 823 117 86 86 15 0.30 228.00 27297 27297 27297 27297 A A A A A A A A A A A A A A B B B A A A B B B B C C 13 13 6.05 13.30 74.66 68. raw 99438 Marjoram.55 0.15 117. Description 11253 Lettuce.00 0.04 68.54 1. 13 13 6.90 24.81 7.00 0. raw 09176 Mangos.50 9. 13 6.59 119.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 19 NDB No.33 2. commercial.85 35.32 8. raw 09184 Melons.00 0. raw 01103 Milk.97 1.33 218. raw 09160 Lime juice.90 8.79 7.97 4. raw 11252 Lettuce. fluid.97 11. red leaf. cantaloupe. chocolate.54 1. honeydew.00 1. raw 11257 Lettuce. fresh 09181 Melons.00 27. iceberg (includes crisphead types).

14 97.82 77. blue corn with ash (Navajo) 09191 Nectarines. dried 12151 Nuts. pecans 12147 Nuts.91 92.47 406 9 460 85 2800 80 3005 306 480 231 711 239 1297 225 1606 234 5401 187 6363 430 1165 171 1362 116 16555 283 16838 1887 238 174 400 44 5911 1157 59 1216 163 5362 227 5546 521 1052 773 1742 436 1847 620 2434 331 11561 961 11778 1169 1924 331 2216 208 19631 606 19991 2181 595 321 908 114 8971 B B B B A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 .96 73. without salt added 12142 Nuts.13 9.39 428.05 398.90 326. pine nuts.05 172.99 329. Description 35130 Mush.91 391.74 98.62 109.39 42.81 672.64 10.94 29.48 9.89 8. cashew nuts.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 20 NDB No. dried.86 58.76 87.87 41.01 31. hazelnuts or filberts 12132 Nuts.30 81. dry roasted. unblanched 12087 Nuts.45 50 67 98. almonds 12078 Nuts.35 38. macadamia nuts.29 18.20 21. raw 12061 Nuts.37 594.03 100. raw Parameter Unit Mean N SEM Min Max CC Ref TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 58 684 684 77 720 29 750 107 4282 172 4454 418 862 557 1419 310 1505 443 1948 269 9275 370 9645 835 1443 252 1695 156 17524 416 17940 2016 443 277 616 68 7557 2 1 1 1 8 8 8 8 8 8 8 8 6 6 6 6 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 5 8 8 7 12.00 100. pistachio nuts.39 14.75 37. raw 12120 Nuts. brazilnuts.

00 0. w/garlic. white.31 1320.00 0.00 0. Description 12155 Nuts.06 1.00 0.00 0.40 14. sweet.39 47.56 454. w/basil.00 28. 7 .00 0. raw 99056 Onions. extra-virgin. raw Parameter Unit Mean N SEM Min Max CC Ref L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 425 7983 1657 13057 484 13541 1556 106 106 0 1150 1150 19 684 684 8 219 219 9 557 557 10 766 766 9 1021 12 1034 23 1521 1521 48 594 21 614 74 863 7 7 7 8 8 8 8 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 8 8 8 8 37 59.53 0. salad or cooking 99423 Olive oil. home prepared 11282 Onions.00 0.51 1330. english 04042 Oil.00 0.00 0. raw 11294 Onions.00 0.00 167. red.53 2.78 0. home prepared 99425 Olive oil.00 0. extra-virgin.00 0.00 0. walnuts.00 0.57 260 6399 1474 8223 357 8872 1023 106 106 0 1150 1150 19 684 684 8 219 219 9 557 557 10 766 766 9 813 9 822 17 1521 1521 48 491 5 509 52 342 678 9649 1783 17743 678 18282 2269 106 106 0 1150 1150 19 684 684 8 219 219 9 557 557 10 766 766 9 1442 16 1457 27 1521 1521 48 695 33 727 99 926 A A A A A A A C C C C C C C C C C C C C C C C C C A A A A C C C A A A A B 13 13 13 13 13 13 13 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 13 13 13 13 6 6 6 13 13 13 13 6. extra-virgin 99424 Olive oil.00 0.00 0. extra-virgin.62 168. home prepared 99426 Olive oil.00 0. w/garlic and red hot peppers.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 21 NDB No.33 30.00 0. extra-virgin.05 3.00 0. peanut.08 7. home prepared 99427 Olive oil. raw 99055 Onions.87 153.43 49. w/parsley.

57 0. 8 13 13 13 13 6 6 6 6 6 6 13 13 13 2 2 2 2. 13 13 13 13 13 13 13 13 13 11 11 .04 3. yellow. raw.00 0.00 0. with salt 16087 Peanuts.58 0.04 56. smooth style.31 134.50 31.46 0.31 8.94 14.00 98. heavy syrup.15 143.59 116.42 60. 8 11.97 98.54 2.00 0. fresh 11297 Parsley.81 143.00 0. navels 99115 Oregano.00 56.00 136.00 114.97 27. 7 6 13 13 13 11. drained 99418 Peaches.00 0.81 5. 13 13 2. raw 09202 Oranges.00 0. all types. raw 97016 Pear juice. canned.00 0. sauteed 09206 Orange juice.00 0.00 0. dried to 40% moisture (purchased in Italy) 09236 Peaches. raw 09370 Peaches. raw 16098 Peanut butter.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 22 NDB No. 13 2.00 0. all varieties Parameter Unit Mean N SEM Min Max CC Ref Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 863 27 1220 1220 150 726 726 1785 34 1819 337 13970 13970 491 1301 1301 77 436 436 73 4222 4222 283 1781 50 1814 148 3127 305 3432 536 2893 273 3166 396 704 704 37 4 4 4 4 53 53 8 8 8 8 4 4 4 4 4 4 2 2 2 4 4 4 12 8 12 12 3 3 3 3 4 4 4 4 1 1 14.50 0.06 342 27 996 996 98 695 695 1285 17 1346 258 13970 13970 491 1301 1301 77 397 397 70 4222 4222 283 1139 43 1183 116 3127 305 3432 536 2684 196 2886 324 926 27 1394 1394 211 1027 1027 2393 61 2445 380 13970 13970 491 1301 1301 77 476 476 75 4222 4222 283 2417 60 2472 209 3127 305 3432 536 3177 420 3453 450 B C A A A B B A A A A C C C C C C B B B C C C A A A A B B B B A A A A C C 6. Description 11286 Onions.19 5.07 6.

36 6. split.08 34. raw 99457 Peas.52 36. sauteed 23.88 195. green cultivars. 7.29 94. green. sweet.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 23 NDB No. raw Peas.00 195.00 0. raw 11339 Peppers. 7.88 1.55 1.14 34.00 103. sweet.00 0. 13 6.97 1. frozen.65 94. yellow. raw 4 4 4 7 7 7 7 4 4 4 4 4 4 4 1 1 1 1 33 33 33 30 30 30 4 4 4 58 4 58 8 4 4 4 1 1 1 9496 9496 679 2282 77 2319 244 2941 2941 168 2208 38 2243 250 16085 9496 9496 679 1856 56 1911 220 2941 2941 168 1711 35 1746 214 505 95 600 187 524 524 74 741 741 83 13978 13978 690 922 14 923 160 615 615 437 908 76 984 9496 9496 679 1590 37 1643 192 2941 2941 168 1454 31 1489 172 Peas. raw 97076 Pears. red anjou.20 99.53 13.49 18.00 0.00 0. green.65 62. unprepared umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g 0.00 0. fresh 11333 Peppers.00 0. raw 09252 Pears.74 0. with peel. mature seeds. 13 13 13 13 13 13 13 .61 11312 H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC C C C A A A A C C C A A A A B B B B B B B B B B C C C A A A A A A A B B B 2 2 2 13 13 13 13 2 2 2 13 13 13 13 13 13 13 13 14 14 14 14 14 14 6 6 6 6. dried to 40% moisture (purchased in Italy) 97075 Pears.55 23.57 7. green.08 0.00 13.57 153 153 57 283 283 75 13978 13978 690 384 11 401 50 419 419 328 877 877 90 1144 1144 99 13978 13978 690 1059 17 1059 312 755 755 570 99451 Peppers. 99421 Description Parameter Unit Mean N SEM Min Max CC Ref Pears.27 0. orange. sweet. 13 13 6. mature seeds. raw 02064 Peppermint.

13 13 6.03 561.42 103.99 6. sweet.85 598. 13 6.30 12. traditional varieties 97077 Plums. red. 13 13 6. 13 13 13 13 2 2 2 6.39 6. dried (prunes). 13 6.61 0.00 0.14 70.52 592. grilled 11951 Peppers.31 140. extra sweet variety 09429 Pineapple.42 20. uncooked Parameter Unit Mean N TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 543 788 24 791 255 847 847 564 694 694 164 951 69 965 216 568 568 1 26 4 26 8 4 4 4 4 4 4 5 1 5 5 1 1 H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g 373 12 385 81 857 27 884 202 520 42 562 122 7546 35 7581 478 6463 179 6552 1 1 1 1 7 7 7 7 2 2 2 2 3 3 3 3 16 8 16 SEM Min Max 12. yellow. raw.27 14. sauteed 99440 Peppers.00 1. all varieties 09430 Pineapple. sweet.00 0. 13 11 11 B B B B A A A A B B B B B B B B A A A 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 2.48 547.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 24 NDB No. Description 11821 Peppers. 13 . black diamond.89 6. unsweetened.26 90.49 0. with peel.15 103. without added ascorbic acid Pineapple.23 950 128 1024 566 66. 7. raw 09291 Plums.74 12.82 127. 13 13 2. sweet. raw 09273 09266 Pineapple juice.24 748 12 756 86 700 700 533 694 694 164 950 1094 35 1129 532 1106 1106 599 694 694 164 956 15. 7. red.65 564 7 571 157 421 32 472 122 6568 30 6614 477 2212 114 2212 1022 56 1053 252 619 51 652 123 8035 46 8065 479 10432 258 10563 CC Ref B A A A A A A A C C C B B B B C C 13 6.47 0. raw 11921 Peppers. raw. sweet. canned.29 57. yellow. raw.42 21.

13 13 2. white.32 110.78 3. flesh and skin.24 104.25 40.09 138.57 744. flesh and skin.71 21. 13 13 13 13 13 11. white.73 76.60 745.59 0. flesh and skin. baked 11355 Potatoes. 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 2.76 165 3472 7 3486 232 1160 12 1182 110 948 37 987 118 1280 16 1317 159 1015 31 1046 91 789 12 866 41 779 35 814 145 1944 1944 1392 9233 31 9240 573 1666 35 1701 260 1255 40 1292 181 2417 42 2453 208 1541 62 1603 146 1552 77 1576 223 1195 60 1255 178 2496 2496 0.77 5. raw Parameter Unit Mean N SEM Min Max CC Ref TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 745 6241 17 6259 367 1304 22 1326 179 1060 38 1098 138 1652 28 1680 176 1272 51 1322 122 1098 40 1138 136 1010 49 1058 163 2036 2036 414 69 483 157 2184 2184 16 8 8 8 8 8 8 8 8 4 4 4 4 8 8 8 8 4 4 4 4 7 7 7 7 3 3 3 3 6 6 1 1 1 1 4 4 99. canned 11422 Pumpkin. raw 09294 Prune juice. red. flesh and skin. red.48 11. raw 11358 Potatoes. raw 11676 Radish seeds.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 25 NDB No. flesh and skin. 13 2.72 8.85 126.72 67. 8 13 13 13 13 2 2 . flesh and skin.22 24. baked 11353 Potatoes. raw 11356 Potatoes. russet. raw 11357 Potatoes. 8 11.32 149.99 16.86 69.00 0. Description 09279 Plums.00 2184 2184 2184 2184 A A A A A A A A A A A A A A A A A A A A A A A A A A A A A B B B B B B C C 2.94 131.00 13.11 3. baked 11354 Potatoes.95 93.56 126.77 158.56 8.76 93. Russet.58 2. sprouted.65 77.83 11.

00 0.00 0. crude 99414 Rocket.00 195.00 313.26 37.37 6.93 306. Description 11429 Radishes.28 100 706 11 742 34 2310 16 2362 844 4188 4188 372 830 830 164 3748 51 3955 387 100 3602 45 3602 162 4038 52 4064 1312 4188 4188 372 830 830 164 5792 207 5879 617 99. fresh 19034 Snacks.00 9465 9465 227 9465 9465 227 C A A A A A A A A C C C C C C A A A A B B B B C C C C C C B B B B C C C B 2 6.00 0.32 60.51 28.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 26 NDB No.00 205.00 0.00 0. 6 2.85 203.00 0. 13 13 13 13 13 2 2 2 2 2 2 13 13 13 13 13 13 13 13 2.32 197. salsa 99456 Savory. 13 13 6. air-popped Parameter Unit Mean N SEM Min Max CC Ref TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 100 1724 26 1736 79 3002 35 3037 1065 4188 4188 372 830 830 164 4745 138 4882 502 8817 15470 24287 667 1904 1904 125 32004 32004 901 966 35 1001 245 9465 9465 227 1535 4 15 7 15 15 8 8 8 8 4 4 4 4 4 4 6 6 6 6 1 1 1 1 12 12 12 4 4 4 1 1 1 1 4 4 4 1 0. seedless 99419 Raisins.00 1012 1012 69 32004 32004 901 2373 2373 154 32004 32004 901 0. raw 99116 Sage. ready-to-serve.43 8.00 0.00 0. popcorn.30 0.21 0. dried to 40% moisture (purchased in Italy) 99420 Raisins. fresh (purchased in Italy) 09302 Raspberries.00 0. 13 6. 6 6 6 6 13 13 13 13 6 6 6 13 . raw 09298 Raisins.77 5. raw 20060 Rice bran. white. 6 2. white. fresh 06164 Sauce.79 4.37 99.

white Sorghum.00 0. hi-tannin Sorghum. bran. bran.00 0.00 0.00 0. bran.00 0.00 0.00 0. mature seeds. grain. red 99460 Sorghum.00 0. grain. white 16108 Soybeans. mature seeds.00 0.80 28. raw 02003 Spices. raw 11452 Soybeans.00 0.00 0. black 99463 Sorghum.87 0. grain.00 0. basil.00 Min 97000 3800 100800 2600 240000 70400 700 71000 2000 6400 20500 1400 21900 600 44000 1400 45400 1300 13600 400 14000 500 2100 100 2200 100 3241 3241 145 962 962 47 Max 97000 3800 100800 2600 240000 70400 700 71000 2000 6400 20500 1400 21900 600 44000 1400 45400 1300 13600 400 14000 500 2100 100 2200 100 12351 12351 524 962 962 47 CC Ref B B B C C C C C C C C C C C C C C C C C C C C C C C C C C B B B C C C B B 13 13 13 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 14 14 14 2 2 2 13 13 .00 0. bran.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 27 NDB No.00 0. red 99466 99462 Sorghum.00 0.00 0.00 0.00 0.00 0.00 0. dried Parameter Unit Mean N L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP Total-ORAC H-ORAC L-ORAC Total-ORAC TP Total-ORAC H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 208 1743 117 97000 3800 100800 2600 240000 70400 700 71000 2000 6400 20500 1400 21900 600 44000 1400 45400 1300 13600 400 14000 500 2100 100 2200 100 5764 5764 249 962 962 47 64439 3114 1 1 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 12 12 12 4 4 4 1 1 SEM 0. grain. Description 99465 Sorghum.00 0.00 0. sprouted.00 0.00 0.00 693. black 99467 99464 Sorghum. hi-tannin 99461 Sorghum.80 693.00 0.00 0.00 0.

mustard seed.00 0. ginger.00 0. curry powder 02020 Spices.00 76800 76800 846 76800 76800 846 CC Ref B B C C C B B B B B B B B B B B B C C C B B B B B B B B B B B B B B B B B 13 13 6 6 6 13 13 13 13 13 13 13 13 13 13 13 13 6 6 6 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 . onion powder Parameter Unit Mean N Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g 67553 4489 2764 2764 167 21827 1808 23636 1713 264083 3453 267536 15718 153309 161137 314446 11319 76800 76800 846 24981 23523 48504 1075 6523 143 6665 42 6944 21867 28811 317 28759 498 29257 1844 5651 1 1 4 4 4 1 1 1 1 1 1 1 1 1 1 1 1 4 4 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 SEM Min Max 0. Description 02006 Spices.00 0.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 28 NDB No. garlic powder 02021 Spices.00 2764 2764 167 2764 2764 167 0. yellow 02026 Spices. ground 02024 Spices. cloves. ground 02011 Spices. ground 02014 Spices. chili powder 02010 Spices. cumin seed 02015 Spices.00 0. cardamom 02009 Spices. cinnamon.

09 1687 1687 91 1307 1687 1687 91 2732 13.00 0.00 0. poppy seed 02043 Spices. oregano. 13 6 6 6 .00 1307 101 180 180 26 2732 256 180 180 26 CC Ref B B B B B B B B B B B B B B B B B B B B B B B B B B B C C C B B B B C C C 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 2 2 2 6. includes skin.00 12.00 0. parsley. 13 13 6. unprepared 11457 Spinach. frozen. zucchini. 9.28 0. 7. chopped or leaf. 9.16 3567. 7.00 0. ground 11463 Spinach. 13 6. raw 11477 Squash.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 29 NDB No. 9.59 2. dried 02030 Spices.24 6422. summer. turmeric. black 02033 Spices. dried 02028 Spices. paprika 02029 Spices.92 232.36 12245 8813 25095 383 16282 17896 30141 712 0. pepper. Description 02027 Spices. raw Parameter Unit Mean N L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g 84 5735 861 183141 16988 200129 7282 16096 1823 17919 1866 74085 264 74349 2244 14263 13354 27618 548 406 75 481 20 39931 119346 159277 2117 1687 1687 91 1512 420 1515 205 180 180 26 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 2 2 2 2 1 1 1 1 1 1 1 1 4 4 4 141 1 141 53 4 4 4 SEM Min Max 2854.

raw 11508 Sweet potato. unprepared 09218 Tangerines.73 199. cooked.80 14.00 14355 H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC H-ORAC C C C A A A A C C C C C C C C A A A A A A A A A A A A A A A A C C C C C C 6 6 6 13 13 13 13 1 1 1 1 1 1 1 1 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 6 6 6 11 11 11 .00 0. baked in skin.16 6.00 0. boiled.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 30 NDB No.62 71.00 0.66 199.11 4.82 15. brewed 4 4 4 8 8 8 8 2 2 2 2 2 2 2 2 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 1 1 1 396 396 26 4197 69 4210 476 309900 2500 312400 6600 85300 1500 86800 2300 2322 37 2357 254 967 82 1049 156 1020 57 1077 103 2092 9 2092 213 15542 15542 643 99070 396 396 26 3541 36 3577 368 309900 2500 312400 6600 85300 1500 86800 2300 2085 30 2115 233 729 37 766 120 858 44 902 74 1620 7 1620 192 15542 15542 643 1128 1128 1253 396 396 26 2946 8 2984 272 309900 2500 312400 6600 85300 1500 86800 2300 1535 18 1552 200 488 14 524 95 756 30 786 45 1298 6 1298 143 15542 15542 643 Tea. grain. butternut.00 0. raw 99458 Sumac. without skin 11507 Sweet potato.00 0.27 66. fresh Tea. raw.55 117. 11485 Description Parameter Unit Mean N SEM Min Max CC Ref Squash.07 0.00 0.09 129.95 30. brewed.14 0. green.07 16. without salt 11510 Sweet potato.96 217.00 0. raw 99459 Sumac. (mandarin oranges).10 9.00 0. prepared with tap water umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g 0.07 0. raw 09316 Strawberries. cooked.00 160.14 19.29 158. winter.00 0. raw 99117 Tarragon.00 213. bran.64 18.00 0.00 0.

plum. Apple and Honey 99443 Vinegar.Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 31 NDB No. raw 11530 Tomatoes.00 0. red. with salt added 11549 Tomato products.18 203.28 35.00 0.11 32.34 37.52 1. canned. canned 99441 Vinegar.99 218. Description 02049 Thyme. ripe. canned.04 4. Apple 99442 Vinegar.00 0. sauce 99051 Tomatoes. cooked 11529 Tomatoes.68 1. 13 13 7.00 0. 13 13 13 13 13 13 13 13 13 6 6 6 6 6 6 6 6 . Honey Parameter Unit Mean N Total-ORAC H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g 1253 27426 27426 1734 486 486 323 652 42 694 177 546 546 36 389 34 406 94 366 23 367 80 1609 94 1704 304 548 548 244 564 564 23 270 270 27 225 225 1 4 4 4 2 2 1 1 1 1 1 8 8 8 8 4 8 8 176 7 176 7 2 2 2 2 1 1 1 4 4 4 4 4 4 4 4 SEM Min Max 0. Olestra 11578 Vegetable juice cocktail.00 564 564 23 270 270 27 225 225 564 564 23 270 270 27 225 225 CC Ref C C C C B B B B B B B C C C A A A A A A A A B B B B B B B C C C C C C C C 11 6 6 6 13 13 13 13 13 13 13 6 6 6 13 13 13 13 7.00 0. red.00 203.98 3.00 0.26 2. reduced fat.00 0. fresh 11540 Tomato juice.00 0. year round average 19444 Tortilla chips.51 0.18 27426 27426 1734 343 343 27426 27426 1734 630 630 30.82 175. raw.64 395 395 35 262 27 262 67 248 15 279 70 1486 64 1549 278 697 697 36 520 41 547 110 457 31 475 99 1733 125 1858 329 0.51 30. ripe.76 5.00 0.29 42.

96 8. Red wine 09326 Watermelon. Description 99444 Vinegar.17 21 410 410 26 99 14 112 39 21 410 410 26 145 25 166 74 C C C C A A A A 6 6 6 6 13 13 13 13 .Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007 32 NDB No.00 0.00 7.48 1.00 0.90 6. raw Parameter Unit Mean N SEM Min Max CC Ref TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP mg GAE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g umol TE/100 g umol TE/100 g umol TE/100 g mg GAE/100 g 21 410 410 26 123 19 142 59 4 4 4 4 6 6 6 6 0.00 0.

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