4. Mexican Oregano
Dried Mexican oregano contains 2,319 g of polyphenol for every 100 g. The herb is used for creating spice pastes or sauces, and can be used for cooking pozole, Mexico’s version of hotpot that is made from tender pork slices, chili, and corn.
5. Celery Seed
Celery seeds have a very strong flavor that go well with vegetable or seafood dishes. A tablespoon of celery seeds contains 1.2 g (2% DV) of protein, 1.1 mg (2%) of vitamin C, and 2.7 g (1% DV) of carbohydrates. Each 100 g of these contain 2,094 g of polyphenol. You can use these to make celery seed tea at home.
