Table 1 The content of prebiotics (arabinoxylans and fructans) and phytate, and the concentration of micronutrients (zinc, iron, phosphorous) in various flour and bread samples

7.9 ± 0.01

2.7 ± 0.03

1.49 ± 0.01

28

41

4200

5.8 ± 0.04

1.9 ± 0.01

1.41 ± 0.03

29

47

4300

5.8 ± 0.10

3.2 ± 0.05

1.29 ± 0.04

25

39

3800

7.2 ± 0.03

0.9 ± 0.03

1.15 ± 0.01

25

36

3800

1.7 ± 0.11

1.5 ± 0.05

0.19 ± 0.03

6.9

11

1150

1.6 ± 0.06

0.6 ± 0.38

0.01 ± 0.02

8.2

12

1330

1.5 ± 0.03

1.5 ± 0.14

0.15 ± 0.04

14

19

1700

3.8 ± 0.03

2.0 ± 0.20

0.72 ± 0.01

18

33

2600

3.9 ± 0.06

1.0 ± 0.38

0.37 ± 0.03

20

37

3000

3.5 ± 0.26

1.9 ± 0.34

0.64 ± 0.03

19

34

2800