The Aggregate Nutrient Density Index (ANDI) score, developed by Dr. Joel Fuhrman, measures calcium; the carotenoids beta carotene, alpha carotene, lutein, zeaxanthin, and lycopene; fiber; folate; glucosinolates; iron; magnesium; niacin; selenium; vitamins B1 (thiamine),  B2 (riboflavin), B6, B12, C, and E; and zinc, plus the antioxidant capacity. Since the original calculation of the ANDI scores, new information has come to light regarding certain beneficial phytochemicals, such as angiogenesis inhibitors, organosulfides, isothiocyanates, and aromatase inhibitors. Dr. Fuhrman incorporated this information into a revised algorithm that more accurately reflects the nutritional value of each food. Most importantly, the ANDI scores are based on calories, not volume or weight of food, so a lower-calorie food with more nutrients scores higher than a calorie-dense food.

Here are some ANDI scores:

1. Mustard/Turnip/Collard Greens; Cooked Kale; Watercress 1000+
2. Chard, 895
3. Bok Choy 865
4. Kale, raw 778
5. Napa Cabbage, 715
6. Spinach, cooked 707
7. Spinach, raw 705
8. Arugula 604
9. Lettuce, Green Leaf 585
10. Chlorella 561
11. Basil; Cocoa (dry powder, unsweetened) 518
12. Chicory Greens, raw 516
13. Romaine 510
14. Lettuce, Red Leaf 507
15. Radishes 502
16. Brussels Sprouts 490
17. Cilantro 481
18. Turnips 473
19. Pumpkin, 471
20. Carrots, cooked 458
21. Spearmint, fresh 457
22. Carrot Juice 446
23. Cabbage, cooked 434
24. Oregano, fresh 426
25. Thyme, fresh 422
26. Carrots, raw 384
27. Parsley 381
28. Rapini 366
29. Boston, Butterhead, or Bibb Lettuce 357
30. Dandelion Greens, 347
31. Horseradish Root; Kohlrabi; Red Cabbage, raw 352
32. Broccolini 342
33. Broccoli, raw 340
34. Cabbage, raw 332
35. Dill, fresh 326
36. Escarole 322
37. Açaí Berries; Chives 319
38. Cauliflower, raw 315
39. Wheatgrass Juice 312
40. Sorrel, boiled 310
41. Mixed Baby Greens 300
42. Rutabaga, 296
43. Broccoli, cooked; Cauliflower, cooked 294
44. Peppermint, fresh 293
45. Curly Endive; Vegetable Juice 284
46. Lemon, raw 280
47. Bay Leaves; Radicchio 271
48. Salsa 267
49. Red Bell Peppers, cooked 265
50. Pumpkin, 249
51. Tomato Sauce, canned 244
52. Butternut Squash 241
53. Crimini Mushrooms; Shiitake Mushrooms 238
54. Tomato Juice 225
55. Red Bell Peppers, raw 224
56. Jalepeño Peppers 217
57. Green Hot Chile Peppers, 216
58. Belgian Endive 215
59. Dulse 212
60. Nori 209
61. Cranberries, fresh; Green Bell Peppers, raw; Tomato Sauce, no salt added 207
62. Asparagus, 205
63. White Button Mushrooms 199
64. Portobello Mushrooms 193
65. Tomato, raw 186
66. Tomato, cooked 185
67. Strawberries 182
68. Sweet Potato 181
69. Bean Sprouts 177
70. Strawberries, frozen; Tomato Paste 174
71. Scallions 173
72. Blackberries 171
73. Serrano Peppers 167
74. Zucchini, cooked 164
75. Green Bell Peppers, cooked 158
76. Okra 155
77. Tomatoes, packed in tomato sauce 153
78. Celery 151
79. Maitake Mushrooms 150
80. Artichoke 145
81. Hubbard Squash; Zucchini, raw 142
82. Summer Squash 141
83. Sweet Dumpling, Red Kuri, Kabocha, Delicata, Carnival, or Buttercup Squash 137
84. Leeks; Oyster Mushrooms 135
85. Lemon Juice; Raspberries 133
86. Blueberries 132
87. Iceberg Lettuce; Pasilla Pepper, dried 127
88. Guava 125
89. Sun Dried Tomatoes 124
90. Cardoons; Grapefruit 120
91. Pomegranate; Grapes 119
92. Cantaloupe; Garlic; Wakame 118
93. Lime Juice 117
94. Goji Berries; Radish Sprouts 114
95. Blackberries, frozen 111
96. Onions, cooked 109
97. Onions, raw; Rhubarb, cooked 107
98. Plums; Snow Peas or Sugar Snap Peas, raw 106
99. Bamboo Shoots; Flax Seeds 103
100. Pomegranate Juice 102
101. Chayotes 101
102. Fava Beans; Lime; Starfruit 100
103. Blueberries, frozen; Green Beans, raw 99
104. Oranges; Edamame 98
105. Snow Peas or Sugar Snap Peas, cooked 97
106. Black Rice, cooked 96
107. Shallots, raw 94
108. Ketchup, low sodium; Yellow Crookneck Squash, cooked 92
109. Yellow Crookneck Squash, raw 88
110. Cucumbers 87
111. Pinto Beans; Tangerines 86
112. Tomatillos 85
113. Heirloom Beans; Rosemary 84
114. Coconut Water 83
115. Black-Eyed Peas; Tofu 82
116. Green Beans, cooked, 81
117. Beets, raw 80
118. Celeriac, 78
119. Chia Seeds; Great Northern Beans 77
120. Green Beans, canned 76
121. Apricots, fresh; Jicama 75
122. Adzuki Beans; Sesame Seeds, unhulled 74
123. Lentils 72
124. Watermelon 71
125. Green Peas, canned, no salt added 70
126. Lima Beans; Papaya 69
127. Bran Flakes Cereal, 67
128. Tempeh 66
129. Hemp Seeds; Peaches 65
130. Kidney Beans; Sunflower Seeds 64
131. Green Peas 64
132. Black Beans; Kiwifruit 61
133. Fennel Bulb; Tahini 60
134. Peanuts, unsalted 59
135. Beets, cooked 57
136. Figs, fresh; Ginger; Sesame Seeds, hulled; Wild Rice, cooked 56
137. Cherries; Chickpeas; Lemongrass;  Quince; Sunflower Seed Butter 55
138. Corn Flakes Cereal (enriched); Persimmons; Pineapples 54
139. Apples; Mango 53
140. Kumquats; Peanut Butter, no salt added 51
141. Spaghetti Squash 49
142. Grapefruit Juice; Soybeans 48
143. Prunes; Mustard 47
144. Acorn Squash; Orange Juice 46
145. Corn, yellow; Grape Juice; Peaches, canned in own juice; Soy Burgers 45
146. Passion Fruit; Soy Yogurt 44
147. Split Peas 43
148. Cranberries, dried and sweetened 42
149. Corn, white 41
150. Pears 40
151. Lotus Root; Nectarine; Pumpkin Seeds; Sprouted Grain Bread 39
152. Cherimoya 38
153. Pistachios, unsalted; Parsnips; Soy Milk, fortified 37
154. Apples, dried; Hearts of Palm; Oats, old-fashioned, cooked; Peaches, canned in light syrup; Sunchoke Root 36
155. Chestnuts; Hazelnuts 34
156. Bulgur, cooked; Dark Chocolate, 54-59% Cocoa solids; Pecans; Prune Juice 33
157. Cranberry Juice Cocktail; Dark Chocolate, 60-69% Cocoa solids; Filberts; Water Chestnuts 32
158. Eggplant; Honeydew Melon; Whole Wheat Flour 31
159. Bananas; Buckwheat Groats, cooked; Red Wine; Soy Nuts; Walnuts; Whole Wheat Bread 30
160. Almond Butter, no salt added; Burdock Root; English Muffin, whole wheat; Sugar Cane; Yams 29
161. Almonds, unsalted; Avocado; Brown Rice, cooked; Pine Nuts; Potato; Quinoa, cooked; Soy Chips or Crisps 28
162. Cashews, unsalted; Hemp Milk; Kamut, cooked; Soy Cheese 27
163. Apricots, dried; Bran Flakes Cereal, unfortified; Brazil Nuts; Cashew Butter, no salt added; Olives; Peaches, canned in heavy syrup; Pita, whole wheat 26
164. Pumpernickel Bread; Soy Milk, unfortified; Wheat Berries; Whole Wheat Pasta 25
165. Barley, cooked; Corn, whole kernel, canned; Spinach Pasta; Taro Root 24
166. Corn, whole kernel, canned, no salt added; Millet, cooked; Tofu Hot Dog 23
167. Corn, canned, cream style; Currants, dried; Figs, dried; Hummus*; Macadamia Nuts, unsalted; Pineapple Juice; Whole Wheat Tortilla 21
168. Rye Bread 20
169. Almond Milk; Bagel, whole wheat; Quick Oats 19
170. Balsamic Vinegar; Cornmeal; Dates, diglet noor; White Bread 17
171. Granola; Pita, white; Tamarind; White Pasta 16
172. Dates, medjool; Melba Toast Crackers, Pearled Barley; Pretzels, hard, whole wheat; Raisin Bread; Raisins 15
173. Bagel Chips; Coconut Milk; Pita Chips; Popcorn, air-popped 14
174. Bagel; Corn Tortilla; Couscous; English Muffin; Sandwich Crackers, Peanut Butter Filling; Potato Chips; White Flour Tortilla; White Rice; Yucca (Cassava) 13
175. Fruit Roll-ups; French Fries; Pretzels, hard; Rice Cakes 12
176. Apple Juice; Granola Bar; Saltines 11
177. Coconut, dried, unsweetened; Coconut, fresh; Corn Pasta; Olive Oil; Pine Nuts; Rice Milk 10
178. Applesauce, unsweetened; Chocolate Chip Granola Bar; Fast Food French Fries; Frozen Fruit and Juice Bar; Oreos 9
179. Fig Bars; Graham Crackers; Popcorn, oil popped, no salt; Toaster Pastry; White Flour 8
180. Animal Crackers, Banana Chips; Beer; Corn Chips; Fruit Snacks; Oatmeal Cookies; White Wine  7
181. Applesauce, sweetened; Chocolate Chip Cookies; Corn Puffs; Peanut Butter Cookie; Popcorn, oil popped, microwave; Pound Cake 6
182. Chocolate Cake 5
183. Apple Pie; Fruit Preserves; Jam; Maple Syrup 4
184. Apple Butter; Corn Oil; Margarine; Oil and Vinegar;  3
185. Brown Sugar; Jelly 2
186. Cola; Corn Syrup 1
187. White Sugar 0

*This score is for commercially prepared hummus, presumably with oil. My hummus recipe is oil-free, and its lowest ranking ingredient, chickpeas, scores 55, so my hummus likely scores at least 55.

This blog uses the latest nutritional data available from the USDA (United States Department of Agriculture), and the FDA (United States Food and Drug Administration), as well as nutritional data provided by food growers and manufacturers about their products. We believe the information on this website to be accurate. However, we are not responsible for typographical or other errors. Nutrition information for recipes is calculated by Living Cookbook based on the ingredients in each recipe based on statistical averages. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, and other factors.

This blog is not a substitute for the services of a trained health professional. Although we provide nutritional information, the information on this blog is for informational purposes only. No information offered by or through this blog shall be construed as or understood to be medical advice or care. None of the information on this blog should be used to diagnose or treat any health problem or disease. Consult with a health care provider before taking any product or using any information on this blog. Please discuss any concerns with your health care provider.