}

Almond

  • Modifies these bacteria
  • USDA Food Composition Databases Search
    ClassName mg/gramOther Notes
    Flavan-3-ols (-)-Epicatechin 0.0058917
    (-)-Epigallocatechin 0.026
    (+)-Catechin 0.0127667
    Flavanones Eriodictyol 0.0025125
    Naringenin 0.0009125
    Flavonoids (+)-Gallocatechin 3-O-gallate 0.0046
    02 mers 0.095
    03 mers 0.088
    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) 0.803
    Quercetin 3-O-galactoside 0.0078375 - MAST CELL STABLIZER
    Quercetin 3-O-glucoside 0.0008875 - MAST CELL STABLIZER
    Quercetin 3-O-rutinoside 0.0025375 - MAST CELL STABLIZER
    Flavonols Isorhamnetin 0.0014375
    Kaempferol 3.17E-05 - MAST CELL STABLIZER
    Quercetin 0.0002125 - MAST CELL STABLIZER
    Lignans Lariciresinol 0.0003
    Matairesinol 3E-06
    Pinoresinol 9E-05
    Secoisolariciresinol 0.0007
    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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