Antioxidant-Rich Crops
Crops rich in antioxidants — backed by PubMed · 36 crops
Antioxidants help slow the aging and damage of cells by reducing the free radicals that form within the body. The pigments that give crops their color, such as lycopene, anthocyanins, and flavonoids, are among the best-known antioxidants, and crops with deeper reds and purples tend to contain more of them. The crops collected here are ones whose antioxidant effects are reported on PubMed, and each page links directly to the relevant research sources.
Eggplant / Aubergine
Solanum melongena
Mustard Greens
Brassica juncea
Sweet Potato
Ipomoea batatas
Cilantro / Coriander
Coriandrum sativum
Chard / Swiss Chard
Beta vulgaris
Shishito Pepper
Capsicum annuum
Carrot
Daucus carota
Perilla
Perilla frutescens
Strawberry
Peanut
Arachis hypogaea
Rosemary
Salvia rosmarinus
Arugula / Rocket
Eruca vesicaria
Butterbur
Petasites japonicus
Water Dropwort / Korean Minari
Oenanthe javanica
Basil
Ocimum basilicum
Cherry Tomato
Solanum lycopersicum var. cerasiforme
Bomdong / Korean Spring Cabbage
Brassica rapa
Broccoli
Brassica oleracea
Lettuce
Lactuca sativa
Watermelon
Citrullus lanatus
Turnip
Brassica rapa
Crown Daisy / Garland Chrysanthemum
Glebionis coronaria
Asparagus
Asparagus officinalis
Korean Zucchini
Cucurbita moschata
Onion
Allium cepa
Bitter Melon
Momordica charantia
Okra
Abelmoschus esculentus
Burdock
Arctium lappa
Sesame
Sesamum indicum
Bok Choy / Pak Choi
Brassica rapa
Chwinamul (Aster scaber)
Aster scaber
Kale
Brassica oleracea
Cauliflower
Brassica oleracea var. botrytis
Tomato
Solanum lycopersicum
Bell Pepper / Paprika
Capsicum annuum
Pumpkin / Squash