Table 5 Excerpt of the spices and herbs analyzed in the Antioxidant Food Table.
| Â | 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 |