Chocolate, 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 |
|---|---|---|---|
| 1859.88 | Polyphenols, total | ||
| 420.57778 | Polymers (>10 mers) | ||
| 390.45 | Significant | 04-06 mers | |
| 271.3875 | Significant | 03 mers | |
| 254.525 | Significant | 02 mers | |
| 162.61111 | 07-10 mers | ||
| 70.36182 | Significant | (-)-Epicatechin | |
| 53.83333 | Significant | Cinnamtannin A2 | |
| 36.5 | Significant | Procyanidin dimer B2 | |
| 26 | Significant | Procyanidin trimer C1 | |
| 25 | Quercetin | ||
| 24 | Ferulic acid | ||
| 20.4975 | (+)-Catechin | ||
| 5.16667 | Significant | (-)-Epicatechin-(2a-7)(4a-8)-epicatechin 3-O-galactoside | |
| 0.1 | Resveratrol 3-O-glucoside | ||
| 0.04 | Resveratrol |