Tomato, whole, raw
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 |
---|---|---|---|
45.06366 | Polyphenols, total | ||
2.5232 | Lariciresinol | ||
1.84273 | 5-Caffeoylquinic acid | ||
1.424685 | Caffeic acid | ||
1.17 | 4-Caffeoylquinic acid | ||
0.96286 | Naringenin | ||
0.84138 | Pinoresinol | ||
0.5737099999999999 | Quercetin | ||
0.54031 | p-Coumaric acid | ||
0.27444 | Ferulic acid | ||
0.13833 | Quercetin 3-O-rutinoside | ||
0.135 | Naringenin 7-O-glucoside | ||
0.092 | Apigenin | ||
0.05684 | Secoisolariciresinol | ||
0.05 | 2-Hydroxybenzoic acid | ||
0.0375 | Myricetin | ||
0.026850000000000002 | Kaempferol | ||
0.02 | Vanillic acid | ||
0.002 | Medioresinol | ||
0.002 | Syringaresinol | ||
1E-05 | Matairesinol |