Table 5 |
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|
Excerpt of the spices and herbs analyzed in the Antioxidant Food Table. |
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|
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 |
|
|
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|
a) mean value when n > 1 |
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|
Carlsen et al. Nutrition Journal 2010 9:3 doi:10.1186/1475-2891-9-3 |
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