Common wheat, refined flour
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 |
|---|---|---|---|
| 68.36 | Polyphenols, total | ||
| 11.05 | Apigenin 6,8-C-galactoside-C-arabinoside | ||
| 7.35 | Apigenin 6,8-C-arabinoside-C-glucoside | ||
| 6.696664999999999 | Ferulic acid | ||
| 1.3 | 5-Nonadecenylresorcinol | ||
| 0.35556 | 5-Heneicosylresorcinol | ||
| 0.23333 | 5-Nonadecylresorcinol | ||
| 0.205 | Syringic acid | ||
| 0.185 | Vanillic acid | ||
| 0.18 | Lariciresinol | ||
| 0.01543 | Secoisolariciresinol | ||
| 0.009 | Pinoresinol | ||
| 0.00021 | Matairesinol |