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McCormick - Spices & Herbs

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Spices and herbs are a surprising source of antioxidants according to a study comparing the antioxidant levels of various foods. Cinnamon, oregano, and turmeric were among the top foods for antioxidants, with 1 teaspoon providing thousands of micromoles of antioxidants. Many common spices and herbs provided more antioxidants than fruits and vegetables like berries, cherries, asparagus, and broccoli. The study demonstrates that spices and herbs are rich in antioxidants and can be a beneficial addition to meals and diets.

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SPICES AND HERBS A SURPRISING SOURCE OF ANTIOXIDANTS ANTIOXIDANT COMPARISONS OF SPICES AND OTHER FOODS SERVING SIZE ORAC (袖mol TE/serving) Cinnamon, ground 1 tsp 6956 Pomegranate juice 8 oz 5853 Blueberries 遜 cup 4848 Cranberries 遜 cup 4792 Oregano, dried 1 tsp 3602 Milk chocolate* 1 bar 3595 Turmeric, ground 1 tsp 3504 Cinnamon, ground 遜 tsp 3478 Raspberries 遜 cup 3002 Strawberries 遜 cup chopped 2969 Sweet cherries 遜 cup 2322 Oregano, dried 遜 tsp 1801 Turmeric, ground 遜 tsp 1752 Asparagus 遜 cup chopped 1441 Almonds 1 oz 1263 Red cabbage 遜 cup chopped 1002 Curry powder 1 tsp 970 Red grapes 遜 cup 951 Kiwifruit 1 medium 670 Green pepper 遜 cup chopped 688 Broccoli 遜 cup chopped 620 Sweet red pepper 遜 cup chopped 589 Ginger, ground 1 tsp 519 Curry powder 遜 tsp 485 Spinach 1 cup 455 Thyme** 1 tsp 407 Carrots 1 medium 406 Eggplant 遜 cup chopped 383 Paprika 1 tsp 376 Rosemary** 1 tsp 364 Ginger, ground 遜 tsp 259 Tomatoes 遜 cup chopped 330 Cantaloupe* 遜 cup chopped 250 Thyme** 遜 tsp 204 Paprika 遜 tsp 188 Rosemary** 遜 tsp 182 Watermelon 遜 cup cubed 108 SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods 2007. Nutrient Data Laboratory USDA, November 2007. www.ars.usda.gov/nutrientdata/ORAC. * Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agriculture and Food Chemistry.2004;52:4026-4037. ** Centre for Phytochemistry and Pharmacology, Southern Cross University, Australia. www.spicesforhealth.com

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McCormick - Spices & Herbs

  • 1. SPICES AND HERBS A SURPRISING SOURCE OF ANTIOXIDANTS ANTIOXIDANT COMPARISONS OF SPICES AND OTHER FOODS SERVING SIZE ORAC (袖mol TE/serving) Cinnamon, ground 1 tsp 6956 Pomegranate juice 8 oz 5853 Blueberries 遜 cup 4848 Cranberries 遜 cup 4792 Oregano, dried 1 tsp 3602 Milk chocolate* 1 bar 3595 Turmeric, ground 1 tsp 3504 Cinnamon, ground 遜 tsp 3478 Raspberries 遜 cup 3002 Strawberries 遜 cup chopped 2969 Sweet cherries 遜 cup 2322 Oregano, dried 遜 tsp 1801 Turmeric, ground 遜 tsp 1752 Asparagus 遜 cup chopped 1441 Almonds 1 oz 1263 Red cabbage 遜 cup chopped 1002 Curry powder 1 tsp 970 Red grapes 遜 cup 951 Kiwifruit 1 medium 670 Green pepper 遜 cup chopped 688 Broccoli 遜 cup chopped 620 Sweet red pepper 遜 cup chopped 589 Ginger, ground 1 tsp 519 Curry powder 遜 tsp 485 Spinach 1 cup 455 Thyme** 1 tsp 407 Carrots 1 medium 406 Eggplant 遜 cup chopped 383 Paprika 1 tsp 376 Rosemary** 1 tsp 364 Ginger, ground 遜 tsp 259 Tomatoes 遜 cup chopped 330 Cantaloupe* 遜 cup chopped 250 Thyme** 遜 tsp 204 Paprika 遜 tsp 188 Rosemary** 遜 tsp 182 Watermelon 遜 cup cubed 108 SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods 2007. Nutrient Data Laboratory USDA, November 2007. www.ars.usda.gov/nutrientdata/ORAC. * Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agriculture and Food Chemistry.2004;52:4026-4037. ** Centre for Phytochemistry and Pharmacology, Southern Cross University, Australia. www.spicesforhealth.com