Tomato, whole, raw
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 |
|---|---|---|---|
| 45.06366 | - | Polyphenols, total | |
| 2.5232 | - | Lariciresinol | |
| 1.84273 | - | 5-Caffeoylquinic acid | |
| 1.424685 | - | Caffeic acid | |
| 1.17 | - | 4-Caffeoylquinic acid | |
| 0.96286 | - | Naringenin | |
| 0.84138 | - | Pinoresinol | |
| 0.5737099999999999 | - | Quercetin | |
| 0.54031 | - | p-Coumaric acid | |
| 0.27444 | - | Ferulic acid | |
| 0.13833 | - | Quercetin 3-O-rutinoside | |
| 0.135 | - | Naringenin 7-O-glucoside | |
| 0.092 | - | Apigenin | |
| 0.05684 | - | Secoisolariciresinol | |
| 0.05 | - | 2-Hydroxybenzoic acid | |
| 0.0375 | - | Myricetin | |
| 0.026850000000000002 | - | Kaempferol | |
| 0.02 | - | Vanillic acid | |
| 0.002 | - | Medioresinol | |
| 0.002 | - | Syringaresinol | |
| 1E-05 | - | Matairesinol |