Bread, rye, whole grain 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 |
---|---|---|---|
56.900000000000006 | Significant | Ferulic acid | |
20.02538 | 5-Nonadecylresorcinol | ||
14.63308 | 5-Heneicosylresorcinol | ||
14.04731 | Significant | 5-Heptadecylresorcinol | |
6.29269 | 5-Tricosylresorcinol | ||
4.63885 | Significant | 5-Pentacosylresorcinol | |
3.2 | p-Coumaric acid | ||
2.3 | 5-Nonadecenylresorcinol | ||
1.9 | Syringic acid | ||
1.535 | Vanillic acid | ||
1.0350000000000001 | Caffeic acid | ||
1 | Protocatechuic acid | ||
0.85 | 2-Hydroxybenzoic acid | ||
0.14273 | Secoisolariciresinol | ||
0.02065 | Matairesinol | ||
0.01 | Lariciresinol | ||
0.0094 | Pinoresinol |