Oat, 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 |
|---|---|---|---|
| 8.125 | Significant | Avenanthramide 2f | |
| 5.96 | Ferulic acid | ||
| 0.38 | Sinapic acid | ||
| 0.33499999999999996 | Syringic acid | ||
| 0.215 | Vanillic acid | ||
| 0.134 | Caffeic acid | ||
| 0.12 | p-Coumaric acid | ||
| 0.09 | 2-Hydroxybenzoic acid | ||
| 0.04 | Protocatechuic acid | ||
| 0.03 | 4-Hydroxyphenylacetic acid |