## 3 Results and Discussion
### Minerals Content in Bread Samples
#### 3.2.2 Microminerals  
It was noted that the content of selected micronutrients depends on the type and amount of vegetable powder added. Based on the data presented in Table 2, it is concluded that the most significant differences resulting from the addition of vegetable powders were noted for Fe. The lowest Fe content was observed in WB, with 5.56 \(\pm\) 0.09 mg/kg; it was lower than that determined by [PERSON] et al. [61]. In contrast, [PERSON] et al. [12] indicated a Fe content of 6.8 mg/kg in toasted wheat bread. The addition of both vegetable powders caused a significant increase in Fe content in the bread (\(p\) < 0.05). In bread with CP addition, there were increases in Fe content of 15, 20, and 30% in CB10%, CB20%, and CB30%, respectively. On the other hand, the addition of PP resulted in a slightly smaller increase in Fe in bread, by 8, 19, and 26% in PB10%, PB20%, and PB30%, respectively. The Fe content of pumpkin fluctuates depending on the variety. [PERSON] et al. [57] indicated that the Fe content of thirteen different pumpkin varieties (in pulps) ranged from 3.15 mg/100 g dry weight basis in light green pumpkin to 11.08 mg/100 g dry weight basis in yellow-orange plain pumpkin. In contrast, compared to fresh pumpkins, the PP contains three and a half times more Fe [66]. In contrast, Fe can be found in carrot pulp in amounts as high as 11.66 mg/100 g. Although these vegetables in raw form are not a good source of Fe, in processed form they can contain higher amounts of this element. In the case of bread, both types of vegetable powders resulted in a significant increase in Fe relative to wheat bread, indicating efficient fortification. There was also a large difference between WB and bread enriched with CP and PP in the percentage of Zn. The addition of 10 and 20% CP increased Zn content significantly, from 5.41 \(\pm\) 0.12 mg/kg in CB to 6.43 \(\pm\) 0.06 mg/kg and 6.54 \(\pm\) 0.29 mg/kg in CB10% and CB20%. In contrast, 30% CP increased Zn content by almost 30% (\(p\) < 0.05). There was no difference in the amount of Zn relative to WB in bread with 10% and 20% PP. On the other hand, there was a significant increase in Zn content in PB30% bread; however, it was much lower than in the case of 30% CP addition and amounted to only 4%. This is a result of the higher amount of Zn in the CP tested than in the PP. [PERSON] et al. [16] analyzed the Zn content of vegetable powders from carrot, eggplant, and radish and indicated that the highest content of this element was in carrot powder. The Cu content also depended on the addition of CP or PP to wheat bread. In WB, the Cu content was 0.76 \(\pm\) 0.05 mg/kg. The content of this micronutrient changed more dynamically in bread with the addition of PP. The addition of 20 and 30% PP increased the Cu content in bread by 50 and 60% (\(p\) < 0.05). The addition of CP to bread did not cause significant changes in Cu content. The addition of PP to bread at 10% caused a similar increase in Cu percentage (1.29 \(\pm\) 0.14) to the addition of CP at 30% (1.26 \(\pm\) 0.06). The reason for this is that the Cu content of PP was two times higher than that of CP. According to data from the United States Department of Agriculture (USDA), the Cu content of raw pumpkins is almost three times higher than that of raw carrots (0.127 vs. 0.045 mg/100 g) [62,63]. The Mn content in WB was 1.55 \(\pm\) 0.06 mg/kg. This value was significantly lower than the amount determined by [PERSON] et al. [61]. The rationale for these differences is the different Mn content of wheat flour, ranging from 3.9 \(\pm\) 0.2 to 14.7 \(\pm\) 1.8 mg/g [61]. These differences are mainly due to the species and variety of wheat, growing conditions, and the degree of grinding of the flour. When 10% CP and PP were added to the bread, the Mn content increased to 2.19 \(\pm\) 0.01 mg/kg and 1.94 \(\pm\) 0.29 mg/kg of bread, and in both cases, the addition did not cause a significant increase in this element.