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 |