Lentils, whole, raw
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 |
---|---|---|---|
3697.29999 | Significant | Polyphenols, total | |
3.15 | Significant | (+)-Catechin 3-O-glucose | |
1 | Significant | p-Coumaroyl malic acid | |
0.7075 | Procyanidin dimer B3 | ||
0.64 | p-Coumaric acid | ||
0.62 | Apigenin | ||
0.57 | Myricetin 3-O-rhamnoside | ||
0.52 | 👎 | Quercetin 3-O-rutinoside | |
0.45 | Prodelphinidin dimer B3 | ||
0.345 | Procyanidin dimer B2 | ||
0.32 | 2-Hydroxybenzoic acid | ||
0.28 | (+)-Catechin | ||
0.28 | Significant | p-Coumaroyl glycolic acid | |
0.18 | Apigenin 7-O-glucoside | ||
0.14 | (+)-Gallocatechin | ||
0.14 | Protocatechuic acid | ||
0.12 | Luteolin 7-O-glucoside | ||
0.1025 | (-)-Epicatechin | ||
0.09 | Resveratrol 3-O-glucoside | ||
0.07 | Ferulic acid | ||
0.03 | Luteolin |