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Nuts, almonds
Modifies these bacteria
USDA Food Composition Databases Search
Class Name mg/gram Other Notes
Anthocyanidins
Cyanidin
2.46
Flavan-3-ols
(-)-Epicatechin
0.6
(-)-Epigallocatechin
2.59
(+)-Catechin
1.28
Flavanones
Eriodictyol
0.25
Naringenin
0.43
Flavonols
Isorhamnetin
2.64
Kaempferol
0.39
- MAST CELL STABLIZER
Quercetin
0.36
- MAST CELL STABLIZER
Nutrient
Alanine
0.999
Arginine
2.465
Ash
2.97
Aspartic acid
2.639
Betaine
0.5
Calcium, Ca
269
Carbohydrate, by difference
21.55
Carotene, beta
1
Choline, total
52.1
Copper, Cu
1.031
Cystine
0.215
Energy
2423
Energy
579
Fiber, total dietary
12.5
Folate, DFE
44
Folate, food
44
Folate, total
44
Fructose
0.11
Galactose
0.07
Glucose (dextrose)
0.17
Glutamic acid
6.206
Glycine
1.429
Histidine
0.539
Iron, Fe
3.71
Isoleucine
0.751
Leucine
1.473
Lutein + zeaxanthin
1
Lysine
0.568
Magnesium, Mg
270
Maltose
0.04
Manganese, Mn
2.179
Methionine
0.157
Niacin
3.618
Pantothenic acid
0.471
Phenylalanine
1.132
Phosphorus, P
481
Potassium, K
733
Proline
0.969
Protein
21.15
Riboflavin
1.138
Selenium, Se
4.1
Serine
0.912
Sodium, Na
1
Starch
0.72
Sucrose
3.95
Sugars, total
4.35
Thiamin
0.205
Threonine
0.601
Tocopherol, beta
0.23
Tocopherol, delta
0.07
Tocopherol, gamma
0.64
Total lipid (fat)
49.93
Tryptophan
0.211
Tyrosine
0.45
Valine
0.855
Vitamin A, IU
2
Vitamin B-6
0.137
Vitamin E (alpha-tocopherol)
25.63
Water
4.41
Zinc, Zn
3.12
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Special thanks to Oliver Luk, B.Sc. (Biology) from
BiomeSight for spot checking the coding of data from the US National Library of Medicine
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