Vinegar
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 |
---|---|---|---|
19 | Phosphorus, P | ||
9 | Calcium, Ca | ||
3.0008 | Tyrosol | ||
2.59342 | Gallic acid | ||
1.23187 | (+)-Catechin | ||
1.10144 | Caffeoyl tartaric acid | ||
0.80779 | Protocatechuic acid | ||
0.54766 | (-)-Epicatechin | ||
0.49807 | p-Coumaroyl tartaric acid | ||
0.35054 | Significant | p-Coumaroyl tartaric acid glucosidic ester | |
0.30326 | Syringic acid | ||
0.28594 | p-Coumaric acid | ||
0.28439 | Caffeic acid | ||
0.25 | 5-Caffeoylquinic acid | ||
0.19738 | 2-Hydroxybenzoic acid | ||
0.17848 | Gallic acid ethyl ester | ||
0.15768 | 4-Hydroxybenzaldehyde | ||
0.11086 | Significant | Protocatechuic aldehyde | |
0.10508 | Ferulic acid | ||
0.1038 | Quercetin 3-O-glucoside | ||
0.09905 | Feruloyl tartaric acid | ||
0.09513 | Vanillin | ||
0.09255 | Vanillic acid | ||
0.07497 | Syringaldehyde | ||
0.0547 | 2-S-Glutathionyl caftaric acid | ||
0.04283 | Significant | Isoferulic acid | |
0.0323 | Significant | p-Coumaric acid ethyl ester | |
0.02654 | Significant | Caffeic acid ethyl ester | |
0.00989 | Quercetin | ||
0.00457 | Resveratrol |