16 varieties ranked by oxygen radical absorbance capacity (μmol Trolox equivalents / 100g). The 14.5× gap between Buckwheat (796) and Acacia (55) mirrors the mineral gap — driven by plant phenolic loading (colour r = 0.82, Gheldof & Engeseth 2002). Tap any bar to explore.
Very High (≥400 μmol TE/100g)High (200–400 μmol TE/100g)Moderate (100–200 μmol TE/100g)Low (<100 μmol TE/100g)
Tap any bar for variety notes + per-tablespoon values
The 14.5× ORAC Gap — Buckwheat honey (796 μmol TE/100g) contains 14.5× more antioxidants than Acacia honey (55 μmol TE/100g). Both jars sit on the same supermarket shelf. The same 14× ratio appears in the mineral index — both gaps are driven by the same variable: plant phenolic loading from root to nectar, correlated with honey colour (r = 0.82, Gheldof & Engeseth 2002).
The Manuka Paradox — Manuka honey ranks mid-tier on ORAC (~215 μmol TE/100g, lower than Blueberry). Its $55–$150/jar premium is driven by MGO (methylglyoxal) antibacterial activity and UMF rating — a completely different biochemical pathway from phenolic antioxidants. If antioxidants are your goal, Buckwheat delivers 3.7× more per tablespoon at ~1/10th the price.
Honey vs. Table Sugar — A tablespoon (21g) of Buckwheat honey delivers ~167 μmol TE of antioxidant capacity. The same quantity of table sugar delivers zero. Even Acacia honey at 12 μmol TE per tablespoon outperforms any refined sugar. Honey is not a primary antioxidant food — a half-cup of blueberries delivers ~3,200 μmol TE — but as a sweetener substitute, the comparison to refined sugar is clear.
Sources: Gheldof N & Engeseth NJ (2002) J. Agric. Food Chem. 50:5870–5877; Bertoncelj J et al. (2007) Food Chemistry 105:822–828. ORAC assay: oxygen radical absorbance capacity (μmol Trolox equivalents/100g). USDA deprecated ORAC for consumer nutrition databases in 2012; remains the dominant comparative assay in honey research literature.