Almond

  • Modifies these bacteria
  • USDA Food Composition Databases Search
    ClassName mg/gramOther Notes
    Flavan-3-ols (-)-Epicatechin 0.0058917
    (-)-Epigallocatechin 0.026000000000000002
    (+)-Catechin 0.012766699999999999
    Flavanones Eriodictyol 0.0025124999999999995
    Naringenin 0.0009125
    Flavonoids (+)-Gallocatechin 3-O-gallate 0.0046
    02 mers 0.095
    03 mers 0.08800000000000001
    04-06 mers 0.4
    07-10 mers 0.377
    6,8-Dihydroxykaempferol 0.00105
    Isorhamnetin 3-O-galactoside 0.005825
    Kaempferol 3-O-galactoside 0.0001116 - MAST CELL STABLIZER
    Kaempferol 3-O-glucoside 0.0001599 - MAST CELL STABLIZER
    Kaempferol 3-O-rutinoside 0.0102625 - MAST CELL STABLIZER
    Naringenin 7-O-glucoside 0.0016125
    Polymers (>10 mers) 0.8029999999999999
    Quercetin 3-O-galactoside 0.007837499999999999 - MAST CELL STABLIZER
    Quercetin 3-O-glucoside 0.0008874999999999999 - MAST CELL STABLIZER
    Quercetin 3-O-rutinoside 0.0025375 - MAST CELL STABLIZER
    Flavonols Isorhamnetin 0.0014375
    Kaempferol 3.17E-05 - MAST CELL STABLIZER
    Quercetin 0.00021250000000000002 - MAST CELL STABLIZER
    Lignans Lariciresinol 0.0003
    Matairesinol 2.9999999999999997E-06
    Pinoresinol 8.999999999999999E-05
    Secoisolariciresinol 0.0007000000000000001
    Phenolic acids 4-Hydroxybenzoic acid 4.1E-05
    Protocatechuic acid 0.0026125
    Vanillic acid 0.001675
    Polyphenols, total Polyphenols, total 2.8708947

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