Beer [Dark]
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 |
|---|---|---|---|
| 41.6 | - | Polyphenols, total | |
| 0.17 | - | Vanillic acid | |
| 0.12333 | - | Isoxanthohumol | |
| 0.11 | - | Syringic acid | |
| 0.0925 | - | Ferulic acid | |
| 0.07 | 👍 | 2-Hydroxybenzoic acid | |
| 0.05333 | - | p-Coumaric acid | |
| 0.045 | - | Secoisolariciresinol | |
| 0.04 | - | Protocatechuic acid | |
| 0.03017 | - | Xanthohumol | |
| 0.03 | 🏆 | - | 4-Vinylphenol |
| 0.03 | - | Caffeic acid | |
| 0.03 | - | Gallic acid | |
| 0.03 | - | Pyrogallol | |
| 0.027 | - | 4-Vinylguaiacol | |
| 0.02667 | - | Sinapic acid | |
| 0.02037 | 🏆 | - | 6-Prenylnaringenin |
| 0.02 | 👍 | (+)-Catechin | |
| 0.01 | 👍 | (-)-Epicatechin | |
| 0.01 | - | Catechol | |
| 0.00923 | 🏆 | - | 8-Prenylnaringenin |
| 0.0029 | - | 3-Methylcatechol | |
| 0.00273 | 🏆 | - | 6-Geranylnaringenin |
| 0.0022 | - | 4-Methylcatechol | |
| 0.001 | - | 4-Ethylcatechol |