Evaluation of the iron content of selected oat flakes
DOI:
https://doi.org/10.12775/HERB.2023.009Keywords
iron, micronutrient, oatmeal, instant oatmealAbstract
Iron deficiency is one of the most common and widespread deficiencies of the nutrient. Insufficient amounts of iron necessary to maintain physiological functions can manifest as dizziness, fatigue, pale and dry skin, or irregular heartbeat. Lack of the micronutrient can have adverse effects on long-term neurological development and behavior in children. Satisfaction of nutrient requirements for a given age and gender should be based primarily on the average daily intake of recommended amounts of iron. Oatmeal is a source of many minerals, such as protein, potassium, magnesium, vitamin B6, as well as iron. There are three types of oat flakes – classic flakes, instant flakes and mountain flakes. The products differ in processing, degree of grinding and granulation of the grain. The purpose of this study was to determine the differences in iron content in oat flakes due to the types of the food product. The highest Fe content was found in classic oat flakes characterized by the lowest level of processing – 34.494 mg⋅kg-1. A slightly lower content of the element, at 33.967 mg⋅kg-1, was found in mountain flakes, while instant flakes, characterized by
the highest level of processing, contained 31.470 mg⋅kg-1 of the micronutrient.
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