The document lists various foods and their ORAC (Oxygen Radical Absorbance Capacity) values, which is a method of measuring antioxidant capacities. It shows that spices like cloves, sumac, and cinnamon have the highest ORAC values, ranging from over 300,000 to around 270,000. Common fruits and vegetables also score highly, with goji berries, acai berries, and dark chocolate having ORAC values of 25,000 or more. Foods with ORAC values under 1,000 include melons, cucumbers, eggplant, and lima beans. The ORAC values provide a ranking of antioxidant power in different foods.