Rye, refined 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 |
|---|---|---|---|
| 45 | - | Polyphenols, total | |
| 22.86 | - | Ferulic acid | |
| 3.11 | - | 5-Nonadecylresorcinol | |
| 2.94 | - | 8-O-4'-Dehydrodiferulic acid | |
| 2.4 | - | 5-Heneicosylresorcinol | |
| 2.13 | - | 5-Heptadecylresorcinol | |
| 1.548 | - | Sinapic acid | |
| 1.11 | - | 5-8'-Benzofuran dehydrodiferulic acid | |
| 1.02 | - | 5-5'-Dehydrodiferulic acid | |
| 0.8 | - | 5-Tricosylresorcinol | |
| 0.53 | - | 5-8'-Dehydrodiferulic acid | |
| 0.52 | - | Vanillic acid | |
| 0.44 | - | 5-Pentacosylresorcinol | |
| 0.334 | - | p-Coumaric acid | |
| 0.26 | - | Vanillin | |
| 0.08 | - | 2-Hydroxybenzoic acid |