Rye, refined flour
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 |
|---|---|---|---|
| 45 | Polyphenols, total | ||
| 22.86 | Ferulic acid | ||
| 3.11 | 5-Nonadecylresorcinol | ||
| 2.94 | 8-O-4'-Dehydrodiferulic acid | ||
| 2.4 | 5-Heneicosylresorcinol | ||
| 2.13 | 5-Heptadecylresorcinol | ||
| 1.548 | Sinapic acid | ||
| 1.11 | 5-8'-Benzofuran dehydrodiferulic acid | ||
| 1.02 | 5-5'-Dehydrodiferulic acid | ||
| 0.8 | 5-Tricosylresorcinol | ||
| 0.53 | 5-8'-Dehydrodiferulic acid | ||
| 0.52 | Vanillic acid | ||
| 0.44 | 5-Pentacosylresorcinol | ||
| 0.334 | p-Coumaric acid | ||
| 0.26 | Vanillin | ||
| 0.08 | 2-Hydroxybenzoic acid |