Beer [Alcohol free]
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 |
---|---|---|---|
12.195 | Polyphenols, total | ||
0.27333 | Protocatechuic acid | ||
0.27 | Tyrosol | ||
0.121 | Ferulic acid | ||
0.103 | (+)-Catechin | ||
0.04 | p-Coumaric acid | ||
0.03 | Vanillic acid | ||
0.01045 | Caffeic acid | ||
0.01 | Isoxanthohumol | ||
0.0073 | 2-Hydroxybenzoic acid | ||
0.0073 | Sinapic acid | ||
0.00556 | (-)-Epicatechin | ||
0.0048 | Vanillin | ||
0.0025 | 2,3-Dihydroxy-1-guaiacylpropanone | ||
0.00111 | 2-Hydroxybenzoic acid | ||
0.0007 | 6-Prenylnaringenin | ||
0.0003 | 8-Prenylnaringenin | ||
0.0003 | Xanthohumol |