Table 5

Excerpt of the spices and herbs analyzed in the Antioxidant Food Table.

Antioxidant content mmol/100 ga)

n

Min

Max


Allspice, dried ground

100.4

2

99.28

100.40

Basil, dried

19.9

5

9.86

30.86

Bay leaves, dried

27.8

2

24.29

31.29

Cinnamon sticks and whole bark

26.5

3

6.84

40.14

Cinnamon, dried ground

77.0

7

17.65

139.89

Clove, dried, whole and ground

277.3

6

175.31

465.32

Dill, dried ground

20.2

3

15.94

24.47

Estragon, dried ground

43.8

3

43.22

44.75

Ginger, dried

20.3

5

11.31

24.37

Mint leaves, dried

116.4

2

71.95

160.82

Nutmeg, dried ground

26.4

5

15.83

43.52

Oregano, dried ground

63.2

9

40.30

96.64

Rosemary, dried ground

44.8

5

24.34

66.92

Saffron, dried ground

44.5

3

23.83

61.72

Saffron, dried whole stigma

17.5

3

7.02

24.83

Sage, dried ground

44.3

3

34.88

58.80

Thyme, dried ground

56.3

3

42.00

63.75


a) mean value when n > 1

Carlsen et al. Nutrition Journal 2010 9:3   doi:10.1186/1475-2891-9-3

Open Data