Pink Beans, Raw

ORAC Value:
μ mol TE/100g.

The antioxidant value of Pink Beans, Raw described in ORAC units is: 8,320 μ mol TE/100g.


Less commonly cooked with relative to other types of beans, the pink variety have an excellent antioxidant profile.

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