Numerous studies have shown that the foods high in antioxidants will decrease the risk of heart disease, cancer and other chronic diseases.
The best natural sources of high Antioxidants foods are found in:
- Fruits such as:
Berries (Cherry, blackberry, strawberry, raspberry, crowberry, blueberry, bilberry/wild blueberry, black currant), pomegranates, grapes, oranges, plums, pineapples, kiwi fruits, and grapefruits.
- Vegetables such as:
Kale, chili pepper, red cabbage, peppers, parsley, artichoke, Brussels sprouts, spinach, lemon, ginger, red beets.
- Dry Fruits such as:
Apricots, prunes, dates. Legumes such as Broad beans, pinto beans, soybeans, ground nut or peanuts.
- Nuts and seeds such as:
Pecans, walnuts, hazelnuts, sunflower seeds.
- Cereals; such as:
Barley, millet, oats, corn.
-And spices such as:
Cloves, cinnamon, oregano.
Here are list of top 25 foods High in Antioxidants:
1 Red Beans (dried) Half cup 13727
2 Wild blueberry 1 cup 13427
3 Red kidney beans (dried) Half cup 13259
4 Pinto beans Half cup 11864
5 Blueberry 1 cup 9019
6 Cranberry 1 cup (whole) 8983
7 Artichoke (cooked) 1 cup (hearts) 7904
8 Blackberry 1 cup 7701
9 Prune Half cup 7291
10 Raspberry 1 cup 6058
11 Strawberry 1 cup 5938
12 Red Delicious apple One 5900
13 Granny Smith apple One 5381
14 Pecan 1 ounce or 19 halves 5095
15 Sweet cherry 1 cup 4873
16 Black plum One 4844
17 Russet potato (cooked) One 4649
18 Black beans (dried) Half cup 4181
19 Plum One 4118
20 Gala apple One 3903
21 Walnuts 28.4g or 14 halves or (1 oz.) 3846
22 Hazelnuts 28.4g or 21 pieces or (1 oz.) 2739
23 Orange, navel 140g (1 fruit) 2540
24 Pistachios 28.4g or 49 pieces or (1 oz.) 2267
25 almonds 28.4g or 24 pieces or (1 oz.) 1265
Dandelion
Dandelion is a meadow plant, and native to Europe.They grow everywhere that plant life can be supported. We in US dig out and abate this miracle plant, with many harmful and expensive chemicals.
All parts of the dandelion can be used for many things.
The yellow edible flower of the dandelion is beautiful and abundant with no care.
Dandelion leaves have many nutritional value. According to a USDA health bulletin: “dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.” Grown in nutritious soil, dandelions may also be rich in micro nutrients “such as copper, cobalt, zinc, boron, and molybdenum, as well as Vitamin D.” Like all leafy greens, dandelions are also contain lots of calcium, protein, Vitamin C, and fiber.
Dandelion leaves are at their optimum and tasty and tender before their flowers emerge in early spring. After flowering and because of heat from the sun, the leaves get tough and more bitter. However, dandelion leaves can still be eaten raw or cooked.
Dandelion roots can be roasted and used for a coffee like drink.
Dandelion leaves, tender or tough, tasty or bitter cleanses the blood stream and liver, increasing the production of bile. It improves the function of the pancreas, spleen, stomach and kidneys. Dandelion has been used to treat eczema, diabetes, fever, and inflammation of the bowels. It can also heal rheumatism, gout, jaundice, constipation, breast tumors and fluid retention. New research has shown that it may prevent breast cancer, lower cholesterol and uric acid. Dandelion releases toxins from the blood, and helps to disperse premenstrual tension. prevents the hardening of stones in the gall bladder, and dissolves warts. It is useful for getting rid of many kind of congestion.
With all these benefits, do you remember eating these free and abundant leaves, flowers or roots? If not, they are worth looking into.
I rather have fried Dandelion Blossoms, Dandelion Jelly, Soup, Salad and Dandelion Greens with garlic and olive oil than pharmaceutical drugs that they make from this plant.
All parts of the dandelion can be used for many things.
The yellow edible flower of the dandelion is beautiful and abundant with no care.
Dandelion leaves have many nutritional value. According to a USDA health bulletin: “dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.” Grown in nutritious soil, dandelions may also be rich in micro nutrients “such as copper, cobalt, zinc, boron, and molybdenum, as well as Vitamin D.” Like all leafy greens, dandelions are also contain lots of calcium, protein, Vitamin C, and fiber.
Dandelion leaves are at their optimum and tasty and tender before their flowers emerge in early spring. After flowering and because of heat from the sun, the leaves get tough and more bitter. However, dandelion leaves can still be eaten raw or cooked.
Dandelion roots can be roasted and used for a coffee like drink.
Dandelion leaves, tender or tough, tasty or bitter cleanses the blood stream and liver, increasing the production of bile. It improves the function of the pancreas, spleen, stomach and kidneys. Dandelion has been used to treat eczema, diabetes, fever, and inflammation of the bowels. It can also heal rheumatism, gout, jaundice, constipation, breast tumors and fluid retention. New research has shown that it may prevent breast cancer, lower cholesterol and uric acid. Dandelion releases toxins from the blood, and helps to disperse premenstrual tension. prevents the hardening of stones in the gall bladder, and dissolves warts. It is useful for getting rid of many kind of congestion.
With all these benefits, do you remember eating these free and abundant leaves, flowers or roots? If not, they are worth looking into.
I rather have fried Dandelion Blossoms, Dandelion Jelly, Soup, Salad and Dandelion Greens with garlic and olive oil than pharmaceutical drugs that they make from this plant.
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