Antioxidants in Raw Food

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It is a well-known fact that oxidation is one of the primary factors in the aging process. If you cut an apple in half and leave it, it will turn brown quite quickly; this is oxygen causing the apple to degenerate. You may be aware that if you cut an apple in half and then rub lemon juice on it, it will take much longer to turn brown. The reason is that lemon juice contains large amounts of Vitamin C, which is a water-soluble antioxidant.

In the same way, we can protect our bodies against oxidation by eating high antioxidants. By eating these foods, we can drastically slow down the rate at which our bodies degenerate. People who eat foods high in antioxidants are also less likely to get degenerative diseases.

Antioxidant levels are usually measured using a test known as ORAC (Oxygen Radical Absorbency Capacity). USDA research scientist, Gouhua Cao, designed this test at Tufts University. The test measures the antioxidant capacity in food.

It is probably no surprise to anyone that fruit and vegetables have the highest ORAC scores. So, to stay healthy, it is good to eat plenty of fruit and vegetables, especially those with the highest ratings.

Fruits and Vegetables with Super Antioxidant Levels

Raw food per 100 grams ORAC Score
Goji Berries 22,000
Blueberries 2,400
Blackberries 2,036
Garlic 1,939
Kale 1,770
Cranberries 1,750
Strawberries 1,540
Spinach 1,210
Raspberries 1,227
Brussel Sprouts 980
Plums 949
Alfalfa Sprouts 931
Broccoli Florets 888
Beetroot 841
Avocado 782
Orange 750
Red Grapes 739
Red Pepper 731
Cherries 670
Kiwi Fruit 602
Pink Grapefruits 483
Onions 449
White Grapes 446
Sweet Corn 402
Eggplant 386
Cauliflower 377
Peas (Frozen) 364
Potatoes (Cooked) 313
Sweet Potatoes (Cooked) 301
Cabbages 298
Leaf Lettuce 298
Cantaloupe Melons 252
Bananas 221
Apples 218
Carrots 207
String Beans 201
Tomatoes 189
Zucchinis 176
Apricots 164
Peaches 158
Yellow Squash 150
Iceberg Lettuce 116
Pears 134
Watermelons 104
Honeydew Melons 97
Celery 61
Cucumbers 54