Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities of different foods. The total antioxidant capacity (TAC) is derived by combining the food's lipophilic (fat soluble) ORAC with its hydrophilic (water soluble) ORAC.
TOP ANTIOXIDANT VALUE* FRUITS (per 1 ounce)
TOP ANTIOXIDANT VALUE* VEGETABLES (per 1 ounce)
Wolf Berry Prunes Pomegranates Raisins Blueberries Blackberries Cranberries Strawberries Raspberries Plums Oranges Grapes, Red Cherries Kiwi fruit Grapefruit, pink Grapes, White Cantaloupe Apricot Banana Apple Peach
* Oxygen Radical Absorption. Measures the antioxidant ability of a fruit or vegetable to sponge up free radicals.
Next Steps
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