Dried Indian Gooseberry is the fruit winner at 200 x the antioxidant power of dried blueberries measuring in at 782 units per teaspoon. But, that's not all. What do you have to do to increase the antioxidant power of your oat meal, sweet potato and other foods? We think of blueberries and sweet potatoes as being antioxidant winners by themselves, but you can significantly increase there antioxidant power by adding herbs and spices. Herbs and spices alone are 10 times more powerful than nuts and seeds are alone. If you sprinkle 1 teaspoon of dried oregano on top of spaghetti with marinara sauce with a side of broccoli you nearly double the antioxidant value from about 143 to 260 units of antioxidant power. But, it gets even better. Instead of oregano add a teaspoon of Marjoram, you can boost the antioxidant units from 260 to 326. Boost your oatmeal (16 units) with 1 tsp of cinnamon (100 units) totaling 116 units but, add a pinch of cloves adding 45 units of antioxidants to a total of 161. A sweet potato (56 units), sprinkled with 1 tsp cinnamon (100 units) and just a pinch of ground clove (90 units), you have added 246 more units of antioxidants to your diet. If the average person ate an egg muffin (13 units) for breakfast, an average hamburger (18 units) for lunch and an 8 ounce steak (7 units) for dinner, you would have only 38 units of antioxidants for the day. Of course that is not the only food the average American eats during the day, but by adding dry herbs and spices to your food you will boost the antioxidant value greatly. In order of antioxidant value in 1 teaspoon, these herbs should be added to your diet for the greatest antioxidant value: oregano 154, cinnamon 200, marjoram 240, all spice 261, dry lemon balm 326, dry peppermint 418 and clove 721. So spice up your life with a pinch of this and a teaspoon of that.