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 |