Table 1: Top 30 foods ranked according to total antioxidant capacities and serving measurements in vitro (C, cooked; g, gram; R, raw. TAC, total antioxidant capacity; umol of TE, micromoles of Trolox equivalents; umol of TE/g, micromoles of Trolox equivalents per gram) [26].
| Rank |
Food name |
TAC (umol of TE/g) |
Serving size (g) |
TAC/serving (umol of TE) |
| 1 |
Small red bean |
149.21 |
Half cup (92) |
13,727 |
| 2 |
Wild blueberry (lowbush) |
92.60 |
One cup (145) |
13,427 |
| 3 |
Red kidney bean |
144.13 |
Half cup (92) |
13,259 |
| 4 |
Pinto bean |
123.59 |
Half cup (96) |
11,864 |
| 5 |
Cultivated blueberry |
62.20 |
One cup (145) |
9019 |
| 6 |
Cranberry |
94.56 |
One cup whole (95) |
8983 |
| 7 |
Artichoke (C) |
94.09 |
One cup (84) |
7904 |
| 8 |
Blackberry |
53.48 |
One cup (144) |
7701 |
| 9 |
Prune |
85.78 |
Half cup (85) |
7291 |
| 10 |
Raspberry |
49.25 |
One cup (123) |
6058 |
| 11 |
Strawberry |
35.77 |
One cup (166) |
5938 |
| 12 |
Red Delicious and Granny Smith apple |
42.75 |
One fruit (138) |
5900 |
| 13 |
Pecan |
179.40 |
One oz (28.4) |
5095 |
| 14 |
Russet potato |
13.23 |
One potato (369) |
4882 |
| 15 |
Sweet cherry |
33.61 |
One cup (145) |
4873 |
| 16 |
Plum (black) |
73.39 |
One fruit (66) |
4844 |
| 17 |
Black bean |
80.40 |
Half cup (52) |
4181 |
| 18 |
Gala apple |
28.28 |
One fruit (138) |
3903 |
| 19 |
Walnut |
135.41 |
One oz (28.4) |
3846 |
| 20 |
Golden delicious and Fuji apples |
26.70 |
One fruit (138) |
3685 |
| 21 |
Deglet Noor dates |
38.95 |
Half cup (89) |
3467 |
| 22 |
Avocado (Haas) |
19.33 |
One fruit (173) |
3344 |
| 23 |
Pear, Green and Red Anjou cultivars |
19.11 |
One fruit (166) |
3172 |
| 24 |
Hazelnut |
96.45 |
One oz (28.4) |
2739 |
| 25 |
Raab broccoli (R) |
30.84 |
Fifth bunch (85) |
2621 |
| 26 |
Navel orange |
18.14 |
One fruit (140) |
2540 |
| 27 |
Fig |
33.83 |
Half cup (5) |
2537 |
| 28 |
Raisin |
30.37 |
Half cup (82) |
2490 |
| 29 |
Red cabbage (C) |
31.46 |
Half cup (75) |
2359 |
| 30 |
Red potato |
10.98 |
One potato (213) |
2339 |
With permission from Hamzavi et al. (2016).