Table 3.
Mineral content in the tested breads and the coverage of the daily demand for selected minerals after consuming a 100 g portion of bread.
| Minerals Content 1, RDA 2/AI 3 and DDC 4 |
Toasted Bread | Kale 10% | Kale 20% | Wholemeal Bread | Spinach 20% | Spinach 40% | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Children and Youth 10–18 | Adults ≥19 | Children and Youth 10–18 | Adults ≥ 19 | Children and Youth 10–18 | Adults ≥19 | Children and Youth 10–18 | Adults ≥19 | Children and Youth 10–18 | Adults ≥19 | Children and Youth 10–18 | Adults ≥19 | |
| Cu [mg/100 g] | 0.10 ± 0.01 a | 0.09 ± 0.01 b | 0.10 ± 0.01 a | 0.17 ± 0.01 c | 0.19 ± 0.01 b | 0.23 ± 0.01 a | ||||||
| RDA | 0.7–0.9 | 0.9 | 0.7–0.9 | 0.9 | 0.7–0.9 | 0.9 | 0.7–0.9 | 0.9 | 0.7–0.9 | 0.9 | 0.7–0.9 | 0.9 |
| DDC [%] | 11–14 | 11 | 10–13 | 10 | 11–14 | 11 | 19–24 | 19 | 21–27 | 21 | 26–33 | 26 |
| Mn [mg/100 g] | 0.31 ± 0.01 c | 0.38 ± 0.01 b | 0.50 ± 0.01 a | 0.70 ± 0.01 b | 0.82 ± 0.01 a | 0.84 ± 0.02 a | ||||||
| AI | 1.5–2.2 | 1.8–2.3 | 1.5–2.2 | 1.8–2.3 | 1.5–2.2 | 1.8–2.3 | 1.5–2.2 | 1.8–2.3 | 1.5–2.2 | 1.8–2.3 | 1.5–2.2 | 1.8–2.3 |
| DDC [%] | 14–21 | 13–17 | 17–25 | 17–21 | 23–33 | 22–28 | 32–47 | 30–39 | 37–55 | 36–46 | 38–56 | 37–47 |
| Fe [mg/100 g] | 0.68 ± 0.01 c | 0.72 ± 0.02 b | 0.81 ± 0.01 a | 1.38 ± 0.03 c | 1.68 ± 0.02 b | 1.94 ± 0.01 a | ||||||
| RDA | 10–15 | 10–18 | 10–15 | 10–18 | 10–15 | 10–18 | 10–15 | 10–18 | 10–15 | 10–18 | 10–15 | 10–18 |
| DDC [%] | 5–7 | 4–7 | 5–7 | 4–7 | 5–8 | 4–8 | 9–14 | 8–14 | 11–17 | 9–17 | 13–19 | 11–19 |
| Zn [mg/100 g] | 1.07 ± 0.02 a | 0.92 ± 0.01 b | 1.05 ± 0.02 a | 1.54 ± 0.05 c | 1.64 ± 0.03 b | 1.73 ± 0.01 a | ||||||
| RDA | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 | 8–11 |
| DDC [%] | 10–13 | 10–13 | 8–12 | 8–12 | 10–13 | 10–13 | 14–19 | 14–19 | 15–21 | 15–21 | 16–22 | 16–22 |
| Mg [mg/100 g] | 14.17 ± 0.15 c | 19.10 ± 0.16 b | 23.61 ± 0.09 a | 37.41 ± 0.54 c | 50.69 ± 0.55 b | 55.45 ± 0.51 a | ||||||
| RDA | 240–410 | 310–420 | 240–410 | 310–420 | 240–410 | 310–420 | 240–410 | 310–420 | 240–410 | 310–420 | 240–410 | 310–420 |
| DDC [%] | 3–6 | 3–5 | 5–8 | 5–6 | 6–10 | 6–8 | 9–16 | 9–12 | 12–21 | 12–16 | 14–23 | 13–18 |
| Ca [mg/100 g] | 45.26 ± 1.77 b | 45.05 ± 0.37 b | 56.26 ± 0.55 a | 24.05 ± 0.49 c | 41.66 ± 0.33 b | 47.33 ± 0.57 a | ||||||
| RDA | 1300 | 1000–1200 | 1300 | 1000–1200 | 1300 | 1000–1200 | 1300 | 1000–1200 | 1300 | 1000–1200 | 1300 | 1000–1200 |
| DDC [%] | 3 | 4–5 | 3 | 4–5 | 4 | 4–5 | 2 | 2 | 3 | 3–4 | 4 | 4–5 |
| Na [mg/100 g] | 494.43 ± 4.67a | 410.16 ± 9.79 c | 437.05 ± 11.77 b | 319.86 ± 4.42 c | 355.25 ± 1.60 b | 407.50 ± 7.80 a | ||||||
| AI | 1300–1500 | 1200–1500 | 1300–1500 | 1200–1500 | 1300–1500 | 1200–1500 | 1300–1500 | 1200–1500 | 1300–1500 | 1200–1500 | 1300–1500 | 1200–1500 |
| DDC [%] | 33–38 | 33–41 | 27–32 | 27–34 | 29–34 | 29–36 | 21–25 | 21–27 | 24–27 | 24–30 | 27–31 | 27–34 |
| K [mg/100 g] | 161.71 ± 2.25 c | 188.58 ± 1.48 b | 209.35 ± 0.35 a | 193.89 ± 2.45 c | 293.87 ± 1.01 b | 417.85 ± 4.87 a | ||||||
| AI | 2400–3500 | 3500 | 2400–3500 | 3500 | 2400–3500 | 3500 | 2400–3500 | 3500 | 2400–3500 | 3500 | 2400–3500 | 3500 |
| DDC [%] | 5–7 | 5 | 5–8 | 5 | 6–9 | 6 | 6–8 | 6 | 8–12 | 8 | 12–17 | 12 |
| P [mg/100 g] | 112.16 ± 2.58 a | 101.57 ± 0.79 b | 104.36 ± 3.07 b | 186.29 ± 1.91 c | 193.44 ± 1.56 b | 205.16 ± 4.87 a | ||||||
| RDA | 1250 | 700 | 1250 | 700 | 1250 | 700 | 1250 | 700 | 1250 | 700 | 1250 | 700 |
| DDC [%] | 9 | 16 | 8 | 15 | 8 | 15 | 15 | 27 | 15 | 28 | 16 | 29 |
1 Data expressed as mean ± standard deviation (n = 3); different letters within the same row indicate statistically significant difference at P < 0.05 in the Duncan test. 2 Recommended daily allowance [mg/person/day] based on Jarosz et al. [25]. 3 Adequate intake [mg/person/day] based on Jarosz et al. [25]. 4 Percent coverage of daily demand for selected minerals calculated based on RDA and its content in the tested bread sample.