Original research articleMinerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc

- The content of 8 minerals was determined in 50 grain gluten-free products.
- Ca, K, Mg, Na, Cu, Fe, Mn, Zn were analysed by F-AAS.
- Different gluten-free raw materials were compared.

The popularity of gluten-free (GF) products has significantly increased in recent years. Products with a Crossed Grain symbol are consumed not only by patients diagnosed with gluten-related diseases, but also by healthy individuals. This study is an attempt to determine the quality of grain GF products in the aspect of their mineral content. Fifty grain GF products (flours, breads, mixes for cooking, snacks, pasta, flakes and others) were selected and the content of eight minerals: calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc was determined. The content of analysed minerals in 100 g of the products was: Ca (<0.01-237 mg), K (17-1417 mg), Mg (7-223 mg), Na (<0.01-1512 mg), Cu (<0.01-1 mg), Fe (0.3-19 mg), Mn (<0.01-4.0 mg), and Zn (0.2-3.1 mg). In general, products from oats, millet, buckwheat, amaranth, quinoa, acorn, and teff contained more analysed minerals than products based on rice, corn, potato, and GF wheat starch.