MINERAL AND TRACE-ELEMENT CONTENTS IN BREAD

Nineteen different bread varieties baked at 13 different locations in Egypt, from Aswan at the far South to Edfina on the Mediterranean Sea, were collected. These breads were formulated with wheat and/or com flour with or without other ingredients such as fenugreek or okra. Sixteen elements were measured by instrumental neutron activation analysis (INAA). The overall average concentrations of these elements in the investigated breads were as follows (in mu-g/g): Br, 5.06; Ca, 326; Cl, 2062; Cr, 0.95; Co, 0.044; Fe, 54.0; K, 2086; Mg, 692; Mn, 11.6; Na, 1709; Rb, 1.6; Sb, 0.040, Sc, 0.01; Se, 0.28 and Zn, 11.5. No As was detected in any of the bread types investigated. Assuming an average daily intake of 500 g, bread delivers 15-35% of RDA for Ca; 29-69% for K; 62-100% for Mg; 1-100% for Na; 33-77% for Zn; 43-100% for Se; 73-100% for Cr and 100% for Fe and Mn.