Table 5.

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

	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

^a) mean value when n > 1