Vinegar
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 |
|---|---|---|---|
| 19 | - | Phosphorus, P | |
| 9 | 👎 | Calcium, Ca | |
| 3.0008 | - | Tyrosol | |
| 2.59342 | 👎 | Gallic acid | |
| 1.23187 | 👍 | (+)-Catechin | |
| 1.10144 | - | Caffeoyl tartaric acid | |
| 0.80779 | - | Protocatechuic acid | |
| 0.54766 | 👍 | (-)-Epicatechin | |
| 0.49807 | - | p-Coumaroyl tartaric acid | |
| 0.35054 | 🏆 | - | p-Coumaroyl tartaric acid glucosidic ester |
| 0.30326 | - | Syringic acid | |
| 0.28594 | - | p-Coumaric acid | |
| 0.28439 | - | Caffeic acid | |
| 0.25 | 👍 | 5-Caffeoylquinic acid | |
| 0.19738 | 👍 | 2-Hydroxybenzoic acid | |
| 0.17848 | - | Gallic acid ethyl ester | |
| 0.15768 | 👍 | 4-Hydroxybenzaldehyde | |
| 0.11086 | 🏆 | - | Protocatechuic aldehyde |
| 0.10508 | - | Ferulic acid | |
| 0.1038 | - | Quercetin 3-O-glucoside | |
| 0.09905 | - | Feruloyl tartaric acid | |
| 0.09513 | - | Vanillin | |
| 0.09255 | - | Vanillic acid | |
| 0.07497 | - | Syringaldehyde | |
| 0.0547 | - | 2-S-Glutathionyl caftaric acid | |
| 0.04283 | 🏆 | 👎 | Isoferulic acid |
| 0.0323 | 🏆 | - | p-Coumaric acid ethyl ester |
| 0.02654 | 🏆 | - | Caffeic acid ethyl ester |
| 0.00989 | 👍 | Quercetin | |
| 0.00457 | 👍 | Resveratrol |