Champagne
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 |
|---|---|---|---|
| 18.8 | - | Polyphenols, total | |
| 7 | - | Phosphorus, P | |
| 2.5 | - | Caffeoyl tartaric acid | |
| 2.425 | - | Tyrosol | |
| 0.4225 | 🏆 | - | 2-S-Glutathionyl caftaric acid |
| 0.2025 | 👍 | (+)-Catechin | |
| 0.165 | - | Caffeic acid | |
| 0.095 | 👎 | (-)-Epicatechin | |
| 0.07 | - | Feruloyl tartaric acid | |
| 0.05 | 👍 | Gallic acid | |
| 0.0475 | - | p-Coumaroyl tartaric acid | |
| 0.0375 | - | p-Coumaric acid | |
| 0.02925 | - | Ferulic acid | |
| 0.0275 | - | Protocatechuic acid | |
| 0.0225 | - | Vanillin | |
| 0.009 | 👎 | Resveratrol | |
| 0.0085 | 👍 | Quercetin | |
| 0.008 | 👍 | 2-Hydroxybenzoic acid |