BEST SOURCES OF FOOD ANTIOXIDANTS

 

BEST SOURCES OF FOOD ANTIOXIDANTSTOP 20 FRUITS, VEGETABLES, AND NUTS
Rank Food item Serving size Total antioxidants per serving
1 Small red beans (dried) Half cup 13,727
2 Wild blueberries 1 cup 13,427
3 Red kidney beans (dried) Half cup 13,259
4 Pinto beans Half cup 11,864
5 Blueberries (cultivated) 1 cup 9,019
6 Cranberries 1 cup (whole) 8,983
7 Artichoke (cooked) 1 cup (hearts) 7,904
8 Blackberries 1 cup 7,701
9 Prunes Half cup 7,291
10 Raspberries 1 cup 6,058
11 Strawberries 1 cup 5,938
12 Red Delicious apple One 5,900
13 Granny Smith apple One 5,381
14 Pecans 1 ounce 5,095
15 Sweet cherries 1 cup 4,873
16 Black plum One 4,844
17 Russet potato (cooked) One 4,649
18 Black beans (dried) Half cup 4,181
19 Plum One 4,118
20 Gala apple One 3,903

Source: J Agric Food Chem. 2004 Jun 16; 52(12):4026-37.

Take a look at the variety of fruits on the list. If you add a bowl of strawberries, blueberries, and raspberries to your breakfast, you’ll take in thousands of antioxidants. If you eat just a half cup of red beans for lunch, you’ll get almost 14,000 antioxidants.

Spices, herbs, and teas also contain a surprising number. You will find the highest amounts in cinnamon, cloves, allspice, and peppermint. Oregano, sage, rosemary, and Indian spices like turmeric also contain high levels of antioxidants.1

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