Nutritional comparison in mineral characteristics between buckwheat and cereals

The present study was conducted to compare the compositions of eight essential minerals, i.e. iron, zinc, copper, manganese, calcium, magnesium, potassium and phosphorus, of buckwheat flour to those of cereal flours, and to clarify the release of their essential minerals in a soluble form on in vitro enzymatic digestion. There was a variation in the essential mineral composition between the buckwheat flour and the cereal flours. Enzymatic digestion showed that a major portion of the zinc, copper and potassium were released in soluble form from the buckwheat flour by the enzymatic digestion. On the other hand, there was a significant difference in the release of essential minerals by enzymatic digestion between buckwheat flour and cereal flours. Nutritional implications for the present findings are discussed