Jostaberry
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 |
|---|---|---|---|
| 309.4 | Polyphenols, total | ||
| 74 | Anthocyanins, total | ||
| 3.5 | Significant | Caffeoyl glucose | |
| 3.2 | Significant | Feruloyl glucose | |
| 2.6 | 3-Caffeoylquinic acid | ||
| 1.5 | p-Coumaroyl glucose | ||
| 1.4 | 3-p-Coumaroylquinic acid | ||
| 1 | 2-Hydroxybenzoic acid | ||
| 0.8 | 4-Caffeoylquinic acid | ||
| 0.8 | p-Coumaric acid 4-O-glucoside | ||
| 0.4 | Ferulic acid 4-O-glucoside | ||
| 0.4 | Significant | Protocatechuic acid 4-O-glucoside | |
| 0.2 | 3-Feruloylquinic acid | ||
| 0.2 | 4-Feruloylquinic acid | ||
| 0.2 | Caffeic acid 4-O-glucoside |