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 | 🏆 | 👎 | Avenanthramide 2c |
| 2.7 | 🏆 | - | Avenanthramide 2p |
| 2.65 | - | Avenanthramide 2f | |
| 1.95 | 🏆 | - | 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 |