Broccoli Rabe, Cooked

ORAC Value:
μ mol TE/100g.

The antioxidant value of Broccoli Rabe, Cooked described in ORAC units is: 1,590 μ mol TE/100g.

Some antioxidants are not affected by heat, while others are. In the case of broccoli rabe, the difference in ORAC of the cooked versus raw is significant. The fresh rabe has about double the antioxidants compared to after cooking.

ORAC Source

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010