OXYGEN RADICAL ABSORBANCE
CAPACITY (ORAC) VALUES.
RAC is a method of measuring antioxidant capacities in biological samples.
A wide variety of foods have been tested using this methodology, with certain spices, berries and legumes rated very highly.
Apart from antioxidant capacity of fruits and vegetables, there are many other aspects of phytonutrients such as vitamins, minerals and other nutrients which should be considered when choosing our diet.
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Foods such as blueberry, cranberry, blackberry, raspberry, strawberry, tumeric, cinammon, vanilla beans are high in antioxidant ORAC values.
For more information visit www.oracvalues.com