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 |