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 | 🏆 | - | 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 |