Wine [Rosé]
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 |
|---|---|---|---|
| 82.215 | Polyphenols, total | ||
| 4.08 | 3-Caffeoylquinic acid | ||
| 1.051 | Caffeic acid | ||
| 1.038 | Gallic acid | ||
| 0.91333 | (+)-Catechin | ||
| 0.61 | Hydroxytyrosol | ||
| 0.55333 | (-)-Epicatechin | ||
| 0.5 | Tyrosol | ||
| 0.447 | p-Coumaric acid | ||
| 0.38 | Dihydroquercetin 3-O-rhamnoside | ||
| 0.361 | Syringic acid | ||
| 0.29800000000000004 | Protocatechuic acid | ||
| 0.203 | Vanillic acid | ||
| 0.2 | Resveratrol 3-O-glucoside | ||
| 0.18 | (+)-Gallocatechin | ||
| 0.15545 | Procyanidin dimer B1 | ||
| 0.11511 | Resveratrol | ||
| 0.091 | 2-Hydroxybenzoic acid | ||
| 0.07 | (-)-Epigallocatechin | ||
| 0.06 | Procyanidin dimer B7 | ||
| 0.05727 | Procyanidin dimer B2 | ||
| 0.05 | Sinapic acid | ||
| 0.03 | 2-Hydroxybenzoic acid | ||
| 0.03 | Pallidol | ||
| 0.02 | Gentisic acid | ||
| 0.016 | o-Coumaric acid | ||
| 0.00545 | Procyanidin dimer B4 | ||
| 0.00273 | Procyanidin trimer C1 |