Mineral content of seeds traditionally consumed in Fars and Kerman provinces

Authors

Abstract

Our research indicates that in Kerman and Fars provinces the phenomenal growth of seeds dietary supplements have received considerable interest, because of their presumed safety and potential, nutritional and functional effects. This interest can be attributed to several social and economic factors, including consumer beliefs.
The amount of 7 minerals Zn, Cu, Fe, Mg, Mn, K and Na, were determined by Atomic Absorption Spectrophotometer (20BQ Varian) in eighteen kinds of seeds (ambari fiber seed, caraway seeds, coriander seeds, dates seeds, flax seeds, lettuce seeds, millet, myrtle seeds, melon seeds, nigelle seeds, pistachio nuts, pomegranate seeds, pumpkin seeds, purslane seeds, sesame seeds, sunflower seeds, walnuts, watermelon seeds).
Zn content varied from 3.08 to 8.33 mg/100 g in millet and lettuce seed respectively. Cu content varied from 0.07 to 1.96 mg/100 g in pomegranate seeds and purslane seeds respectively. Fe content varied from 0.30 to 28.91 mg/100 g in pomegranate seeds and lettuce seeds respectively. Mg content varied from 3.00 to 537.95 mg/100 g in pomegranate seeds and lettuce seeds respectively. Mn content varied from 0.00 to 9.48 mg/100 g in pomegranate seeds and purslane seeds respectively. K content varied from 227.92 to 1727.07 mg/100 g in millet and caraway seeds respectively. Na content varied from 3.00 to 575 mg/100 g in pomegranate seeds and pumpkin seeds respectively.
A traditional special food named Ghovatoo that is very popular in the area is made of some above seed's flour. People have adopted these seeds as multigrain bread ingredient and attractive topping for traditional breads and bagels as well as filler in traditional cookies named Kolombeh.
Seeds that are traditionally used in the area can be valuable nutritional source of minerals specially Zn and Cu. The health benefit of them can be enjoyable in food and food products such as additives.
The study showed that the amount of minerals in these seeds is quite notable, so it is supposed to be a rich source of other micronutrients.

Iranian Journal of Pharmaceutical Research (2004): Supplement 2

Iranian Journal of Pharmaceutical Research (2004): Supplement 2: 83-83
Poster Presentations
/Pharmacognosy

2nd International Congress on Traditional Medicine and Materia Medica
October 4-7, 2004, Tehran, Iran

251

Mineral content of seeds traditionally consumed in Fars and Kerman provinces

Azar M., Ezzatzadeh Z., Anbari M.A.

National Nutrition and Food Technology Institute, Tehran, I.R. Iran

Our research indicates that in Kerman and Fars provinces the phenomenal growth of seeds dietary supplements have received considerable interest, because of their presumed safety and potential, nutritional and functional effects. This interest can be attributed to several social and economic factors, including consumer beliefs.

The amount of 7 minerals Zn, Cu, Fe, Mg, Mn, K and Na, were determined by Atomic Absorption Spectrophotometer (20BQ Varian) in eighteen kinds of seeds (ambari fiber seed, caraway seeds, coriander seeds, dates seeds, flax seeds, lettuce seeds, millet, myrtle seeds, melon seeds, nigelle seeds, pistachio nuts, pomegranate seeds, pumpkin seeds, purslane seeds, sesame seeds, sunflower seeds, walnuts, watermelon seeds).

Zn content varied from 3.08 to 8.33 mg/100 g in millet and lettuce seed respectively. Cu content varied from 0.07 to 1.96 mg/100 g in pomegranate seeds and purslane seeds respectively. Fe content varied from 0.30 to 28.91 mg/100 g in pomegranate seeds and lettuce seeds respectively. Mg content varied from 3.00 to 537.95 mg/100 g in pomegranate seeds and lettuce seeds respectively. Mn content varied from 0.00 to 9.48 mg/100 g in pomegranate seeds and purslane seeds respectively. K content varied from 227.92 to 1727.07 mg/100 g in millet and caraway seeds respectively. Na content varied from 3.00 to 575 mg/100 g in pomegranate seeds and pumpkin seeds respectively.

A traditional special food named Ghovatoo that is very popular in the area is made of some above seed's flour. People have adopted these seeds as multigrain bread ingredient and attractive topping for traditional breads and bagels as well as filler in traditional cookies named Kolombeh.

Seeds that are traditionally used in the area can be valuable nutritional source of minerals specially Zn and Cu. The health benefit of them can be enjoyable in food and food products such as additives.

The study showed that the amount of minerals in these seeds is quite notable, so it is supposed to be a rich source of other micronutrients.

Presenting Author: Ezzatzadeh, Z. zahraezzatzadeh@yahoo.com