Sour cherry
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 |
|---|---|---|---|
| 87400000 | Significant | Water | |
| 10300000 | Significant | Protein | |
| 7240000 | Significant | Fructose | |
| 3200 | Significant | Niacin | |
| 940 | ALPHA-TOCOPHEROL | ||
| 500 | Riboflavin | ||
| 500 | Significant | Thiamin | |
| 352.16 | Polyphenols, total | ||
| 48.88 | Anthocyanins, total | ||
| 43.63 | Significant | Cyanidin 3-O-glucosyl-rutinoside | |
| 19.1 | 3-Caffeoylquinic acid | ||
| 13.96667 | 3-p-Coumaroylquinic acid | ||
| 7.2 | 5-Caffeoylquinic acid | ||
| 6.98333 | Cyanidin 3-O-rutinoside | ||
| 2.92 | Quercetin | ||
| 2.7 | Peonidin | ||
| 1.46667 | 4-p-Coumaroylquinic acid | ||
| 1.12333 | Cyanidin 3-O-glucoside | ||
| 0.26667 | 4-Caffeoylquinic acid | ||
| 0.13333 | 3-Feruloylquinic acid | ||
| 0.1 | 5-p-Coumaroylquinic acid | ||
| 0.06667 | 4-Feruloylquinic acid | ||
| 0.06667 | 5-Feruloylquinic acid |