Date, fresh
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 |
---|---|---|---|
61.347 | - | Polyphenols, total | |
7.863334999999999 | - | Ferulic acid | |
5.9 | - | 04-06 mers | |
3.36667 | - | Caffeic acid | |
3 | 👎 | 03 mers | |
2.89 | - | p-Coumaric acid | |
2.27 | - | Protocatechuic acid | |
1.8 | 👎 | 02 mers | |
1.76 | - | Vanillic acid | |
1.53833 | - | Syringic acid | |
0.89333 | 👎 | Anthocyanins, total | |
0.5 | - | o-Coumaric acid | |
0.16333 | 👍 | 2-Hydroxybenzoic acid | |
0.16 | - | Gallic acid | |
0.155 | - | Secoisolariciresinol | |
0.0025 | - | Matairesinol |