Total antioxidant activity in cereals:
| Cereals | Antioxidant Content (FRAP mmol/100 g FW) |
| Buck wheat, wholemeal flour | 1.99 |
| Buck wheat, white flour | 1.23 |
| Barley, wholemeal flour | 1.09 |
| Common millet, wholemeal flour | 0.82 |
| Maize, white flour | 0.60 |
| Oats, rough oatmeal | 0.59 |
| Barley, white flour | 0.58 |
| Rye, wholemeal flour | 0.47 |
| Wheat, wholemeal flour | 0.33 |
| Oats, white flour | 0.32 |
| Bulgur wheat, wholemeal flour | 0.31 |
| Sorghum, wholemeal flour | 0.30 |
| Common millet, white flour | 0.25 |
| Rye, white flour | 0.23 |
| Rice, grains | 0.17 |
| Wheat, white flour | 0.13 |
| Durum wheat, white flour | 0.05 |
| Rice, white flour | 0.04 |
Antioxidant content was determined by the FRAP assay. Values represent mean concentration per 100 g fresh weight of edible portion if not otherwise stated. Cereal samples were obtained from various countries and the antioxidant content is a mean of cereals from at least three locations or brands.
More lists of food sources high in antioxidants :
Fruits, vegetables, nuts
Vegetables
Fruits -I
Fruits - II
Black and green tea, wine, coffee
Whole grain breakfast cereals
Dark chocolate and other cocoa products
Reference:
Bente L. Halvorsen, Kari Holte, Mari C. W. Myhrstad, Ingrid Barikmo, Erlend Hvattum, Siv Fagertun Remberg, Anne-Brit Wold, Karin Haffner, Halvard Baugerød, Lene Frost Andersen, Ø. Moskaug, David R. Jacobs, Jr. and Rune Blomhoff. 2002. A Systematic Screening of Total Antioxidants in Dietary Plants. J. Nutr. 132:461-471.
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