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 | Significant | 4-Vinylphenol | |
| 0.03 | Caffeic acid | ||
| 0.03 | Gallic acid | ||
| 0.03 | Pyrogallol | ||
| 0.027 | 4-Vinylguaiacol | ||
| 0.02667 | Sinapic acid | ||
| 0.02037 | Significant | 6-Prenylnaringenin | |
| 0.02 | (+)-Catechin | ||
| 0.01 | (-)-Epicatechin | ||
| 0.01 | Catechol | ||
| 0.00923 | Significant | 8-Prenylnaringenin | |
| 0.0029 | 3-Methylcatechol | ||
| 0.00273 | Significant | 6-Geranylnaringenin | |
| 0.0022 | 4-Methylcatechol | ||
| 0.001 | 4-Ethylcatechol |