ORAC Values - The Best Antioxidants and Superfoods
Spices, cloves, ground
The antioxidant value of Spices, cloves, ground described in ORAC units is:
290,283 μ mol TE/100g.
290,283 μ mol TE/100g.
Cloves are the aromatic dried flower buds of an evergreen tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisine around the world.
The ORAC value is expressed in micromoles of Trolox Equivalents per 100 grams of sample (this is the laboratory measure of ORAC).
Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010
ORAC Value:
290,283μ mol TE/100g
Complete List of Foods
High Antioxidant Foods
| Item |
|
|---|---|
| Sumac, bran, raw | 312,400 |
| Spices, cloves, ground | 290,283 |
| Sorghum, bran, hi-tannin | 240,000 |
| Spices, oregano, dried | 175,295 |
| Spices, rosemary, dried | 165,280 |
| Spices, thyme, dried | 157,380 |
| Spices, cinnamon, ground | 131,420 |
| Spices, turmeric, ground | 127,068 |
| Spices, vanilla beans, dried | 122,400 |
| Spices, sage, ground | 119,929 |
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