Champagne
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 |
|---|---|---|---|
| 18.8 | Polyphenols, total | ||
| 7 | Phosphorus, P | ||
| 2.5 | Caffeoyl tartaric acid | ||
| 2.425 | Tyrosol | ||
| 0.4225 | Significant | 2-S-Glutathionyl caftaric acid | |
| 0.2025 | (+)-Catechin | ||
| 0.165 | Caffeic acid | ||
| 0.095 | (-)-Epicatechin | ||
| 0.07 | Feruloyl tartaric acid | ||
| 0.05 | Gallic acid | ||
| 0.0475 | p-Coumaroyl tartaric acid | ||
| 0.0375 | p-Coumaric acid | ||
| 0.02925 | Ferulic acid | ||
| 0.0275 | Protocatechuic acid | ||
| 0.0225 | Vanillin | ||
| 0.009 | Resveratrol | ||
| 0.0085 | Quercetin | ||
| 0.008 | 2-Hydroxybenzoic acid |