Maize, 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 |
|---|---|---|---|
| 123.55 | Significant | Ferulic acid | |
| 102 | Polyphenols, total | ||
| 8.27 | Significant | 5-8'-Dehydrodiferulic acid | |
| 6.24 | Significant | 5-5'-Dehydrodiferulic acid | |
| 5.43 | 8-O-4'-Dehydrodiferulic acid | ||
| 2.8 | 5-8'-Benzofuran dehydrodiferulic acid | ||
| 1.9225 | p-Coumaric acid | ||
| 1.0075 | Caffeic acid | ||
| 0.535 | Syringic acid | ||
| 0.2 | 2-Hydroxybenzoic acid | ||
| 0.195 | Vanillic acid | ||
| 0.16999999999999998 | Protocatechuic acid | ||
| 0.09 | 4-Hydroxyphenylacetic acid | ||
| 0.065 | 2-Hydroxybenzoic acid |