Oat, whole grain 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 |
|---|---|---|---|
| 82.20875 | Polyphenols, total | ||
| 18.0045 | Ferulic acid | ||
| 3.85 | Significant | Avenanthramide 2c | |
| 2.7 | Significant | Avenanthramide 2p | |
| 2.65 | Avenanthramide 2f | ||
| 1.95 | Significant | Avenanthramide K | |
| 0.45 | 2-Hydroxybenzoic acid | ||
| 0.35 | Syringaresinol | ||
| 0.27111 | Vanillic acid | ||
| 0.2125 | Vanillin | ||
| 0.19 | Pinoresinol | ||
| 0.18 | Lariciresinol | ||
| 0.16222 | Caffeic acid | ||
| 0.16222 | p-Coumaric acid | ||
| 0.115 | 4-Hydroxybenzaldehyde | ||
| 0.07 | Matairesinol | ||
| 0.04 | Medioresinol | ||
| 0.04 | Sinapic acid | ||
| 0.01 | Secoisolariciresinol |