Wine [Rosé]
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 |
|---|---|---|---|
| 82.215 | - | Polyphenols, total | |
| 4.08 | - | 3-Caffeoylquinic acid | |
| 1.051 | - | Caffeic acid | |
| 1.038 | 👍 | Gallic acid | |
| 0.91333 | 👍 | (+)-Catechin | |
| 0.61 | - | Hydroxytyrosol | |
| 0.55333 | 👎 | (-)-Epicatechin | |
| 0.5 | - | Tyrosol | |
| 0.447 | - | p-Coumaric acid | |
| 0.38 | - | Dihydroquercetin 3-O-rhamnoside | |
| 0.361 | - | Syringic acid | |
| 0.29800000000000004 | - | Protocatechuic acid | |
| 0.203 | - | Vanillic acid | |
| 0.2 | - | Resveratrol 3-O-glucoside | |
| 0.18 | - | (+)-Gallocatechin | |
| 0.15545 | - | Procyanidin dimer B1 | |
| 0.11511 | 👎 | Resveratrol | |
| 0.091 | 👍 | 2-Hydroxybenzoic acid | |
| 0.07 | 👍 | (-)-Epigallocatechin | |
| 0.06 | - | Procyanidin dimer B7 | |
| 0.05727 | - | Procyanidin dimer B2 | |
| 0.05 | - | Sinapic acid | |
| 0.03 | 👍 | 2-Hydroxybenzoic acid | |
| 0.03 | - | Pallidol | |
| 0.02 | - | Gentisic acid | |
| 0.016 | - | o-Coumaric acid | |
| 0.00545 | - | Procyanidin dimer B4 | |
| 0.00273 | - | Procyanidin trimer C1 |