Table 2.
The content released minerals (% of release) during in vitro enzymatic digestion of food products (mean ± SD; values in mg/100 g d.m.)
| Food product | Fe | Zn | Ca | Mg |
|---|---|---|---|---|
| Cereal groats | ||||
| Buckwheat groat (Fagopyrum esculentum Moench) | 0.48 ± 0.02b (14.6) | 1.0 ± 0.03b (35.2) | 8.1 ± 0.81a 12.5) | 14.1 ± 1.02b (11.0) |
| Barley groat (Hordeum L.) | 0.16 ± 0.01a (5.8) | 0.59 ± 0.02ab (29.9) | 23.8 ± 1.01b (31.7) | 1.7 ± 0.24a (2.2) |
| Maize groat (Zea mays) | 0.24 ± 0.02a (32.1) | 0.63 ± 0.01ab (85.5) | 7.5 ± 0.42a (52.8) | 1.6 ± 0.21a (5.9) |
| Couscous (wheat groat) (Triticum L.) | 0.28 ± 0.01a (14.4) | 0.27 ± 0.01a (16.0) | 16.6 ± 0.88ab (18.8) | 3.3 ± 0.31a (5.5) |
| Rice (Oryza L) | ||||
| White rice | 0.16 ± 0.01 (21.4) | 0.48 ± 0.01a (31.4) | 14.7 ± 0.79b (63.6) | 5.3 ± 0.46 (17.1) |
| Brown rice | 0.15 ± 0.01 (14.2) | 0.73 ± 0.02b (39.7) | 10.3 ± 0.99a (27.6) | 5.0 ± 0.52 (5.0) |
| Pulses | ||||
| Red kidney bean (Phaseolus Vulgaris) | 0.33 ± 0.01a (9.4) | 1.0 ± 0.01a (52.0) | 8.4 ± 0.22a (27.5) | 11.9 ± 0.73a (12.4) |
| Shelled pea (Pisum sativum) | 0.96 ± 0.06b (25.0) | 1.3 ± 0.02ab (69.7) | 29.1 ± 0.39b (42.0) | 43.4 ± 0.14b (49.6) |
| Green lentils (Lens culinaris) | 1.7 ± 0.15b (32.6) | 2.1 ± 0.02b (92.2) | 28.5 ± 0.26b (59.0) | 33.9 ± 0.18b (39.2) |
| Nuts | ||||
| Brazil nuts (Bertholletia Excela) | 0.64 ± 0.02b (28.8) | 0.50 ± 0.02b (20.6) | 32.6 ± 0.88b (19.1) | 20.6 ± 0.79b (9.3) |
| Cashews (Anacardium occidental) | 2.8 ± 0.11c (51.1) | 1.6 ± 0.08c (52.4) | 6.9 ± 0.97a (27.5) | 27.9 ± 0.69b (14.3) |
| Hazelnuts (Corylus avellana) | 0.05 ± 0.00a (2.0) | 0.03 ± 0.00a (1.9) | 15.3 ± 1.01ab (11.6) | 13.5 ± 0.41a (9.6) |
| Walnuts (Juglans regia) | 0.06 ± 0.00a (2.9) | 0.21 ± 0.01ab (11.4) | 5.5 ± 0.55a (7.5) | 10.5 ± 0.32a (7.5) |
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