Important minerals in whole grains

Important minerals in whole grains

Just like vitamins, minerals are essential food components. Although they do not provide energy, they are important for functions in growth and metabolism. The minerals can be divided into two groups, the bulk elements and the trace elements. Bulk elements are found in our body in amounts of more than 50 mg per kilogram body weight. They include sodium, potassium, calcium, magnesium, chloride, phosphorus and sulphur. Iron, iodine, zinc, fluoride, selenium, copper, manganese and molybdenum are the trace elements whose content is less than 50 mg per kilogram body weight.

Due to its high nutrient density, whole grain is an important source of minerals, especially for potassium, magnesium, iron, zinc, copper, manganese and chromium […].” [1]

However, the mineral content may vary from one type of grain to another. While amaranth, for example, is particularly rich in sodium (25 mg/100g), corn grains contain less of it (6 mg/100g). Another example would be iron. While millet grains contain 6.9 mg iron per 100 g, barley grains contain only 2.8 mg / 100 g.

As we can see, the mineral content can vary. However, even within one type of grain there can be different amounts of minerals. The mineral content mainly depends on the extent the grain has been processed. This is because certain processing steps can result in a severe loss of nutrients. If grain is milled into flour, it depends on whether the whole grain is milled to produce wholesome, nutrient-rich wholemeal flour. Or whether cereal grains are processed into white flour, in which the vitamin and mineral content is minimal.

With a Salzburg Grain Mill you can grind fresh and above all nutrient-rich wholemeal flour from a wide variety of grains and retain valuable minerals.

If you still want to know what important vitamins are contained in whole grains, then we have just the right contribution for you HERE >>

References

https://www.gu.de/media/media/40/01627514066527/9783833847974_leseprobe.pdf (24.07.2019)

[1]Koerber, K., Männle, T., Leitzmann, C. (2004): Vollwert-Ernährung : Konzeption einer zeitgemäßen und nachhaltigen Ernährung. Stuttgart: Haug, S. 247