Availability

The presence of micronutrients does not ensure availability for metabolic processes. Mineral availability is reduced by the presence of phytic acid and phytates. Phytic acid (myoinositol 1,2,3,4,5,6-hexakis dihydrogen phosphate) accounts for a substantial proportion (usually over 50%) of the total phosphorus in cereals, and this phosphorus is not fully available for digestion and absorption. Phytic acid accounts for about 1% of whole-grain cereals. However, phytic

Table 12 Mineral and vitamin contents of barley, oat and rye products; representative values per 100 g fresh weight (water contents as per Table 5)

Pearl barley, Pearl barley, Oatmeal Oatmeal, Oat Wholemeal Rye Rye uncooked boileda porridge? bran rye flour crispbread bread

Table 12 Mineral and vitamin contents of barley, oat and rye products; representative values per 100 g fresh weight (water contents as per Table 5)

Sodium (mg)

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