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 | 🏆 | - | Ferulic acid |
| 20.02538 | - | 5-Nonadecylresorcinol | |
| 14.63308 | - | 5-Heneicosylresorcinol | |
| 14.04731 | 🏆 | - | 5-Heptadecylresorcinol |
| 6.29269 | - | 5-Tricosylresorcinol | |
| 4.63885 | 🏆 | - | 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 |