Oat, refined flour
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 |
|---|---|---|---|
| 8.125 | 🏆 | - | Avenanthramide 2f |
| 5.96 | - | Ferulic acid | |
| 0.38 | - | Sinapic acid | |
| 0.33499999999999996 | - | Syringic acid | |
| 0.215 | - | Vanillic acid | |
| 0.134 | - | Caffeic acid | |
| 0.12 | - | p-Coumaric acid | |
| 0.09 | - | 2-Hydroxybenzoic acid | |
| 0.04 | - | Protocatechuic acid | |
| 0.03 | - | 4-Hydroxyphenylacetic acid |