“…All samples had significant amounts of calcium, iron, magnesium, manganese, potassium, and zinc. For example, a study (de Oliveira and others ) of gluten‐free cookies enriched with guarana and catuba plants to achieve higher contents of copper, iron, and zinc demonstrated that their cookies had iron present at 4.50 ± 0.34 mg/100 g and zinc at 1.32 ± 0.09 mg/100 g, which compared to our crackers, were higher in iron, but lower in zinc (Table ). In terms of the use of hemp oil press‐cake flour, the carbohydrate content reduction, along with the proteins, essential fatty acids, minerals, and fiber content increase, was a main goal of this study in terms of improving the nutritional profile of the gluten‐free crackers.…”