Beer [Alcohol free]
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 |
|---|---|---|---|
| 12.195 | - | Polyphenols, total | |
| 0.27333 | - | Protocatechuic acid | |
| 0.27 | - | Tyrosol | |
| 0.121 | - | Ferulic acid | |
| 0.103 | 👍 | (+)-Catechin | |
| 0.04 | - | p-Coumaric acid | |
| 0.03 | - | Vanillic acid | |
| 0.01045 | - | Caffeic acid | |
| 0.01 | - | Isoxanthohumol | |
| 0.0073 | - | 2-Hydroxybenzoic acid | |
| 0.0073 | - | Sinapic acid | |
| 0.00556 | 👍 | (-)-Epicatechin | |
| 0.0048 | - | Vanillin | |
| 0.0025 | 👍 | 2,3-Dihydroxy-1-guaiacylpropanone | |
| 0.00111 | - | 2-Hydroxybenzoic acid | |
| 0.0007 | - | 6-Prenylnaringenin | |
| 0.0003 | - | 8-Prenylnaringenin | |
| 0.0003 | - | Xanthohumol |