. 2011 Sep 29;51(3):589–594. doi: 10.1007/s13197-011-0535-5

Table 1.

The content of minerals in food products (mean ± SD; values in mg/100 g d.m.)

Food product	Fe	Zn	Ca	Mg
Cereal groats
Buckwheat groat (Fagopyrum esculentum Moench)	2.9 ± 0.03^b	2.8 ± 0.03^b	63.2 ± 1.44^b	128.3 ± 4.41^c
Barley groat (Hordeum L.)	2.7 ± 0.04^b	2.0 ± 0.04^b	78.4 ± 2.13^b	73.8 ± 2.53^b
Maize groat (Zea mays)	0.75 ± 0.02^a	0.76 ± 0.01^a	14.5 ± 0.90^a	27.5 ± 1.44^a
Couscous (wheat groat) (Triticum L.)	2.0 ± 0.02^b	1.7 ± 0.01^b	86.5 ± 2.81^b	57.4 ± 1.80^b
Rice (Oryza L)
White rice	0.67 ± 0.04^a	1.6 ± 0.02	23.6 ± 0.92^a	30.7 ± 1.73^a
Brown rice	1.0 ± 0.05^b	1.8 ± 0.01	37.2 ± 1.32^b	100.1 ± 2.61^b
Pulses
Red kidney bean (Phaseolus Vulgaris )	3.5 ± 0.18^a	1.9 ± 0.15	30.5 ± 0.30^a	95.9 ± 1.32
Shelled pea (Pisum sativum)	3.8 ± 0.08^a	1.8 ± 0.06	69.3 ± 1.72^b	87.5 ± 2.33
Green lentils (Lens culinaris)	5.3 ± 0.12^b	2.3 ± 0.04	48.4 ± 1.21^ab	86.5 ± 1.75
Nuts
Brazil nuts (Bertholletia Excela)	2.2 ± 0.09^a	2.4 ± 0.11^ab	170.3 ± 4.61^c	221.2 ± 6.40^b
Cashews (Anacardium occidental)	5.4 ± 0.12^b	3.0 ± 0.24^b	25.1 ± 1.85^a	195.7 ± 3.74^ab
Hazelnuts (Corylus avellana)	2.5 ± 0.14^a	1.5 ± 0.02^a	132.4 ± 4.32^c	140.0 ± 5.33^a
Walnuts (Juglans regia)	2.1 ± 0.07^a	1.8 ± 0.03^ab	73.1 ± 3.22^b	140.1 ± 4.17^a

number of replicates for each food product: n = 3

^{a, b, c}—values in columns sharing the same superscript letters are not statistically different at p < 0.05