title: [Cereal products as a source of iron and manganese].
abstract: Iron and manganese concentrations in wheat, wheat flours, rye flours, rye breads and wheat breads taken in Lublin province was determined. The study was performed in 1999-2003. Analyses were performed using flame AAS, after dry ashing of samples in quartz crucible pats at 450 degrees C. Contents of the iron and manganese in the tested samples of wheat, wheat flours, rye flours, wheat breads and rye breads were respectively for Mn: 24.6-27.1 mg/kg, 2.0-46.9 mg/kg, 10.9-63.1 mg/kg, 6.2-20.0 mg/kg, 7.5-26.7 mg/kg and for Fe: 24.2-36.0 mg/kg, 8.9-34.7 mg/kg, 10.2-97.5 mg/kg, 6.2-29.1 mg/kg, 8.7-26.2 mg/kg.
authors.affiliation: Katedra i Zakład Bromatologii, Akademia Medyczna im. prof. Feliksa Skubiszewskiego w Lublinie, 20-081 Lublin.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Kot
authors.forename: Stanisław
authors.initials: S
authors.lastname: Zareba
mesh_terms: D001939:Bread / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005433:Flour / Q000032:analysis; D007501:Iron / Q000032:analysis*; D008345:Manganese / Q000032:analysis*; D011044:Poland; D012434:Secale / Q000737:chemistry; D013054:Spectrophotometry, Atomic; D014908:Triticum / Q000737:chemistry
chemical_list: D008345:Manganese; D007501:Iron