Vinegar
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 |
---|---|---|---|
19 | - | Phosphorus, P | |
9 | 👍 | Calcium, Ca | |
3.0008 | - | Tyrosol | |
2.59342 | - | Gallic acid | |
1.23187 | 👍 | (+)-Catechin | |
1.10144 | - | Caffeoyl tartaric acid | |
0.80779 | - | Protocatechuic acid | |
0.54766 | 👍 | (-)-Epicatechin | |
0.49807 | - | p-Coumaroyl tartaric acid | |
0.35054 | 🏆 | - | p-Coumaroyl tartaric acid glucosidic ester |
0.30326 | - | Syringic acid | |
0.28594 | - | p-Coumaric acid | |
0.28439 | - | Caffeic acid | |
0.25 | 👍 | 5-Caffeoylquinic acid | |
0.19738 | 👍 | 2-Hydroxybenzoic acid | |
0.17848 | - | Gallic acid ethyl ester | |
0.15768 | 👍 | 4-Hydroxybenzaldehyde | |
0.11086 | 🏆 | - | Protocatechuic aldehyde |
0.10508 | - | Ferulic acid | |
0.1038 | - | Quercetin 3-O-glucoside | |
0.09905 | - | Feruloyl tartaric acid | |
0.09513 | - | Vanillin | |
0.09255 | - | Vanillic acid | |
0.07497 | - | Syringaldehyde | |
0.0547 | - | 2-S-Glutathionyl caftaric acid | |
0.04283 | 🏆 | 👎 | Isoferulic acid |
0.0323 | 🏆 | - | p-Coumaric acid ethyl ester |
0.02654 | 🏆 | - | Caffeic acid ethyl ester |
0.00989 | - | Quercetin | |
0.00457 | 👍 | Resveratrol |