20 Common Foods with the most Antioxidants
USDA chemist Ronald L. Prior says the total antioxidant capacity of the foods does not necessarily reflect their health benefit. Benefits depend on how the food's antioxidants are absorbed and utilized in the body. Still, this chart should help consumers trying to add more antioxidants to their daily diet.
Rank | Food item | Serving size | Total antioxidant capacity per serving size |
1 | Small Red Bean (dried) | Half cup | 13,727 |
2 | Wild blueberry | 1 cup | 13,427 |
3 | Red kidney bean (dried) | Half cup | 13,259 |
4 | Pinto bean | Half cup | 11,864 |
5 | Blueberry (cultivated) | 1 cup | 9,019 |
6 | Cranberry | 1 cup (whole) | 8,983 |
7 | Artichoke (cooked) | 1 cup (hearts) | 7,904 |
8 | Blackberry | 1 cup | 7,701 |
9 | Prune | Half cup | 7,291 |
10 | Raspberry | 1 cup | 6,058 |
11 | Strawberry | 1 cup | 5,938 |
12 | Red Delicious apple | 1 whole | 5,900 |
13 | Granny Smith apple | 1 whole | 5,381 |
14 | Pecan | 1 ounce | 5,095 |
15 | Sweet cherry | 1 cup | 4,873 |
16 | Black plum | 1 whole | 4,844 |
17 | Russet potato (cooked) | 1 whole | 4,649 |
18 | Black bean (dried) | Half cup | 4,181 |
19 | Plum | 1 whole | 4,118 |
20 | Gala apple | 1 whole | 3,903 |
Reviewed by
Charlotte E. Grayson, MD, April 2005.
SOURCES: The Journal of Agricultural and Food Chemistry, 9th edition, June 2004. Ronald L. Prior, PhD, chemist and nutritionist, USDA's Arkansas Children's Nutrition Center in Little Rock, Ark.
SOURCES: The Journal of Agricultural and Food Chemistry, 9th edition, June 2004. Ronald L. Prior, PhD, chemist and nutritionist, USDA's Arkansas Children's Nutrition Center in Little Rock, Ark.