[Nutrient mineral content in raw and processed foods derived from cereals and legumes. II: Mineral composition]

Raw and processed foods derived from cereals and legumes were analyzed to determine the mineral content. These data can be used to replace Na, K, Ca, P y Fe values of the out-of-date national composition table and to incorporate new data of Mg and Zn. Results showed that mineral composition in cereal milled products varies directly with the degree of extraction and that losses or intentional addition of inorganic elements were produced during processing. It seems that manufacturers tend to diminish salt addition in prepared and processed foods, as Na content of bakery products and canned legumes were considerably lower than the values reported in the 1945 composition table.