Add spices and herbs to your diet without a problem:
Antioxidants, the hottest topic to hit nutrition in years, have cropped up in a host of whole foods—fruits, vegetables, nuts and grains. Recent study indicates that a surprising category of plants should be added to the list: herbs and spices.
When Rune Blomhoff and other scientists at the University of Oslo in Norway assessed just how much these culinary accents can contribute to a person’s total intake of dietary antioxidants, they found the amount to be significant. As little as 1 gram (about 1⁄2 teaspoon) of cloves will contribute more dietary antioxidant than a 1⁄2-cup serving of blueberries or cranberries, two foods famous for their antioxidant levels. And 1⁄2 teaspoon dried oregano contains the antioxidant of 1⁄2 cup sweet potatoes.
Cloves, oregano, allspice, cinnamon, sage, peppermint, thyme and lemon balm lead the pack. Both fresh and dried varieties work: “Many fresh herbs contain so much antioxidant that when dried they are still very good sources.” And benefits can even come in the form of teas, which may be a significant dietary source especially if white tea.”
Antioxidant Sources:
Top 10 Dried Herbs & Spices
* Cloves
* Allspice
* Cinnamon
* Rosemary
* Thyme
* Marjoram
* Saffron
* Oregano
* Tarragon
* Basil
Top 6 Fresh Herbs
* Oregano
* Sage
* Peppermint
* Thyme
* Lemon balm
* Marjoram
