Beans beans the magical fruit, the more you eat....
a new list of the 20 most antioxidant-rich foods, published in the June issue of the Journal of Agricultural and Food Chemistry, "is a relative ranking of the capacity of foods to interfere with or prevent oxidative processes and to scavenge free radicals," explained list co-creator Ronald L. Prior, a USDA nutritionist and research chemist based in Little Rock, Ark.
Their Top 20:
Small red beans (dried).
Red Kidney beans.
Red Delicious apples.
Granny Smith apples.
Russet potatoes (cooked).
Black beans (dried).
Looking over the USDA's list, Anding suggested creating what she called an antioxidant "power salad."
First, she said, "put together a salad with a variety of mixed greens. Then I'd throw in some dried cranberries or blueberries from the health food store, toss in a few nuts, with a low-fat salad. Again -- choosing from the colors of the rainbow."