Minerals in selected variety breads commercially produced in four major U.S. cities
1985
Ranhotra, Gur | Gelroth, Janette | Novak, Frances | Matthews, Ruth
This study assesses the nutrient contents of 9 selected minerals (Ca, Cu, Fe, K, Mg, Mn, Na, P, Zn) in 10 types of popular variety breads (up to 4 brands of each type), obtained from 4 major US cities. The Ca content was found to vary notably among cities, and among bread brands in a given city, while P was the most prominent in all breads. The Na content of the breads (except for tortillas, with a mean of 96 mg/100g) averaged from 474-734 mg/100g, while Fe was highest in pumpernickel bread (mean, 3.76 mg/100g). The mineral contents of the various breads between cities are presented and discussed. (wz)
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