Comparative Mineral Content in Gluten-Free Grain


Sergey A. Urubkov, Svetlana S. Khovanskaya, Stanislav O. Smirnov


The effectiveness of treating gluten intolerance directly depends on the patient adherence
to a gluten-free diet, which they often violate due to the limited range of recommended
foods and dishes. First of all, this applies to children. The development of new
types of gluten-free products using non-traditional grain raw materials has become particularly
relevant, giving the possibility to expand the diet both in terms of nutritional value
and taste diversity. Mainly due to the intake decrease of grain-based products, children
are lack of such important minerals as potassium, magnesium, selenium, etc. The mineral
elements contained in cereals are important for the growing child body, since they are
involved in many important biochemical processes. The article purpose is to determine
the minerals (Ca, Mg, K, Na, P, Fe, Cu, Zn, Mn, Se, Co, Pb, Ni, Mo, Cd, As, Hg) content in
buckwheat and amaranth flour, as well as in products obtained from flour mixtures of
these cultures. According to the obtained data on the macro-and microelements content
in gluten-free products, a significant part of the minerals in the considered flour samples
is potassium: 371 mg/100 g – for amaranth flour and 405 mg/100 g – for buckwheat flour.
High magnesium content was in buckwheat (239.9 mg/100 g) and amaranth (202.5 mg/100
g) flour. There was a low calcium content in both samples: 69.0 mg/kg in amaranth and
62.0 mg/kg in buckwheat flour. Amaranth flour is superior to buckwheat in the content
of trace elements such as copper (319 mcg/100 g), zinc (2495 mcg/100 g) and selenium
(515.4 mcg/100 g). Buckwheat flour contains more phosphorus (263.3 mg/100 g), potassium
(405.9 mg/100 g), magnesium (239.9 mg/100 g), and copper (334 mcg/100 g) than
amaranth flour. According to the results obtained, amaranth and buckwheat flour can be
classified as good sources of selenium – 515.4 and 404.0 mcg/100 g, respectively. The mineral
substances content in pancakes made from mixtures of amaranth flour and native
buckwheat flour decreased within 3.0–23.0 % of their content in the original flour. The calculation
of the recommended daily requirement showed that consuming pancakes portion
(45 g) by school-age children meet their daily need, %, on average: in magnesium – by 35.3;
in potassium – by 9.5; in iron – by 26.4; in copper – by 19.6; in selenium – by 27.7.


amaranth; gluten-free products; buckwheat; grain mixes; gluten intolerance; grain-based baby food products; balanced diet

For citation: 

Sergey A. Urubkov, Svetlana S. Khovanskaya, Stanislav O. Smirnov. Comparative Mineral Content in Gluten-Free Grain. Индустрия питания|Food Industry. 2020. Vol. 5, No. 4. Pp. 60–67. DOI: 10.29141/2500-1922-2020-5-4-9