Beer [Ale]
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 |
---|---|---|---|
52.32333 | Polyphenols, total | ||
0.33286 | (+)-Catechin | ||
0.3325 | Ferulic acid | ||
0.2925 | Vanillic acid | ||
0.21 | Isoxanthohumol | ||
0.1225 | p-Coumaric acid | ||
0.11333 | 2-Hydroxybenzoic acid | ||
0.1075 | Syringic acid | ||
0.10667 | Gallic acid | ||
0.07 | Sinapic acid | ||
0.06333 | Protocatechuic acid | ||
0.05429 | (-)-Epicatechin | ||
0.01917 | Significant | 6-Prenylnaringenin | |
0.015 | Xanthohumol | ||
0.0105 | 4-Vinylguaiacol | ||
0.0075 | Caffeic acid | ||
0.0044 | 8-Prenylnaringenin | ||
0.0011 | 6-Geranylnaringenin | ||
0.001 | Genistein | ||
0.0005 | Biochanin A | ||
0.0005 | Daidzein |