Date, fresh
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 |
---|---|---|---|
61.347 | Polyphenols, total | ||
7.863334999999999 | Ferulic acid | ||
5.9 | 04-06 mers | ||
3.36667 | Caffeic acid | ||
3 | 03 mers | ||
2.89 | p-Coumaric acid | ||
2.27 | Protocatechuic acid | ||
1.8 | 02 mers | ||
1.76 | Vanillic acid | ||
1.53833 | Syringic acid | ||
0.89333 | Anthocyanins, total | ||
0.5 | o-Coumaric acid | ||
0.16333 | 2-Hydroxybenzoic acid | ||
0.16 | Gallic acid | ||
0.155 | Secoisolariciresinol | ||
0.0025 | Matairesinol |