Micronutrient contents and nutritional values of commercial wheat flours and flours of field-grown wheat varieties — A survey in Hungary

Abstract

Wheat-based food has great importance in human nutrition: in European countries they provide 20-30% of the daily calorie intake, and additionally, the wholemeal and healthy food becomes even more popular. Mineral content in grains is dependent on genetic and environmental factors (varieties, soil type, geographical location of the growing area, etc.), therefore, it is complicated to estimate how many percentage of the daily micronutrient requirements can be covered by wheat-based products. In this study, copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), selenium (Se) and zinc (Zn) contents of 13 commercial wheat flour products, and the white flour and wholemeal of 24 winter type bread wheat varieties were studied to estimate the nutritional value of these products. All investigated samples were produced in Hungary. Significant variation was revealed in the case of all mineral elements in the different brands of wheat flours. Generally, the white flour enriched with germ showed higher mineral contents than the average values of normal white flours. Furthermore, the wholemeal has higher Cu, Fe, Mn and Zn, but not higher Se contents than the white flours. Mo content was also higher in some brands of white flour than in wholemeal.The investigated winter wheat varieties showed significant differences in the case of Fe, Mn, Se and Zn contents, but none of the varieties showed outstandingly high micronutrient content. The milling process -as it was expected -reduces the concentrations of four elements (Fe 33%; Mn 88%; Zn 71%; Cu 44%); however, the Se and Mo concentrations were not affected significantly. Using the average micronutrient content in the wholemeal of varieties, the daily Mn and Fe requirement can be covered by the consumption of about 250 g wholemeal. Additionally, the daily Mo requirement could be met by the daily consumption of 140-190 g of commercial white or wholemeal flour.

Young consumer preferences of basic food products depending on age and gender

“…With regards to the consumption of bakery products, it is an important group of basic foods. In European countries, wheat-based foods provide 20-30% of daily energy intake (Szira et al, 2014). These foods are important for their content of dietary fibre (Gómez et al, 2002), which has a positive metabolic and physiological effect on the human organism (Rosell and Santos, 2010).…”

Az őszi búza ásványielem-tartalmának változása Magyarországon 1839-től napjainkig

“…Ebből az időszakból közöltek adatokat LELLEY és MÁNDY (1963) is. Az elmúlt évtizedekben azonban már mind több közlemény jelent meg, ahol különböző szempontból, például búzafajok szerint (BÁLINT et al, 2001), vagy táplálkozás-élettani szempontból (SZIRA et al, 2014) vizsgálták az őszi búza ásványianyag-tartalmát. Eredményeik új adatokkal gazdagítják a hazai adatbá-zist.…”

Characterization of a selenium-resistance-enhancing homocysteine S-methyltransferase from Aegilops tauschii

“…A daily dietary supplement of Se is one of the most effective Se-enrichment strategies. The main food sources of Se are wheat (Guo et al 2013;Szira et al 2014), red meat and seafood (Ebert and Jakob 2007), *Corresponding author; E-mails: zhangbo@nwipb.cas.cn; hgzhang@nwipb.ac.cn while plants can serve as an effective buffer to prevent accidental intake of excessive Se by humans (Schiavon and Pilon-Smits 2017), which is sometimes caused by direct supplementation (Hartikainen 2005). The breeding or selection of crops with greater Se concentrations in their edible tissues is an effective approach to increase the dietary Se intake of animals and humans (White 2016).…”