Abstract
‘Free-from’ has been an important nutritional trend in the past years. Simultaneously, mineral deficiencies are often noticed in people following popular elimination diets such as gluten-free or dairy-free. Also little is known about micronutrients in egg-free or low-protein /phenylketonuria (PKU) products. Therefore, calcium, iron, magnesium, sodium and potassium were determined in numerous gluten-free, dairy-free, egg-free, low-protein (PKU) and conventional breads. The contents of minerals in 100 g of conventional bread were: 2.2 mg (Fe), 69 mg (Ca), 55 mg (Mg) and 325 mg (K), whereas in elimination breads: 1.0–1.4 mg (Fe), 32–57 mg (Ca), 8–17 mg (Mg) and 81–119 mg (K). Conventional breads also had the highest content of, nutritionally undesirable, Na (716 mg vs. 561–611 mg/100 g in elimination breads). Among elimination breads, the content of minerals in gluten-free products was comparable to dairy-free and egg-free but higher than in low-protein (PKU) products.
Published Version
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