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What are ORAC Units? The ORAC (Oxygen Radical Absorbance Capacity) unit, ORAC value, or "ORAC score" is a method of measuring the antioxidant capacity of different foods and supplements. It was developed by scientists at the National Institutes of Health. While the exact relationship between the ORAC value of a food and its health benefit has not been established, it is believed that foods higher on the ORAC scale will more effectively neutralize free radicals. According to the free-radical theory of aging, this will slow the oxidative processes and free radical damage that can contribute to age-related degeneration and disease.

List of Cilantro Benefits: Powerful anti-inflammatory capacities that may help symptoms of arthritis Protective agents against bacterial infection from Salmonella in food products Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind) Relief for stomach gas, prevention of flatulence and an overall digestive aid Wards off urinary tract infections Helps reduce feelings of nausea Eases hormonal mood swings associated with menstruation Has been shown to reduce menstrual cramping. Adds fiber to the digestive tract A source of iron, magnesium, and is helpful in fighting anemia Gives relief for diarrhea, especially if caused by microbial or fungal infections Helps promote healthy liver function. Reduces minor swelling Strong general antioxidant properties Disinfects and helps detoxify the body Stimulates the endocrine glands Helps with insulin secretion and lowers blood sugar Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema Contains immune-boosting properties Acts as an expectorant Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.

1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses. 2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef. 3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy. 4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don't eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein. 5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids. 6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C. 7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.