Grape [Green], pure juice
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
mg per 100 grams | Significant amount | Priority | Nutrient |
---|---|---|---|
9.35838 | Caffeoyl tartaric acid | ||
1.85622 | p-Coumaroyl tartaric acid | ||
1.25622 | (-)-Epicatechin | ||
1.21027 | (+)-Catechin | ||
0.93568 | Procyanidin dimer B3 | ||
0.6 | Significant | 2-S-Glutathionyl caftaric acid | |
0.33892 | Procyanidin dimer B2 | ||
0.16 | Caffeic acid | ||
0.12632 | Procyanidin dimer B1 | ||
0.10833 | Resveratrol 3-O-glucoside | ||
0.1 | Gallic acid | ||
0.06 | Protocatechuic acid | ||
0.05 | Quercetin 3-O-glucuronide | ||
0.05 | Syringic acid | ||
0.03 | Feruloyl tartaric acid | ||
0.02 | p-Coumaric acid | ||
0.01 | Ferulic acid | ||
0.00508 | Resveratrol |