## 3 Results and Discussion
### Nutritional Profile
For adults, adequate intakes (AIs) of 1.6 mg/day for men and 1.3 mg/day for women are proposed. For children, AIs are 0.7 mg/day for children aged 1 to <3 years, 1 mg/day for children aged 3 to <10 years, and 1.3 and 1.1 mg/day for boys and girls aged 10 to <18 years [39]. The observed Cu concentrations are within the limits of the recommended AIs of Cu [36]. Manganese is an essential dietary mineral that is a component of several metalloenzymes involved in amino acid, lipid, and carbohydrate metabolism. However, excessive consumption causes toxicity, especially neurotoxicity [31]. As insufficient evidence is available to derive an average requirement or a population reference intake, an adequate intake (AI) is proposed. The mean intake of manganese in adults in the EU is around 3 mg/day. In addition, null or positive balances have consistently been observed with manganese intakes above 2.5 mg/day. With an AI of 3 mg/day [31], the concentration of Mn present in the formulations developed in this work is within the desirable limits. In a recent study, [PERSON] [22] analyzed the mineral contents in 73 commercial samples of bread in Poland, including conventional (wheat-based or other gluten-containing material such as rye and whole meal bread), dairy-free, egg-free, gluten-free, and low-protein bread types. According to the results, the levels of Fe, K, Mg, and Na ranged between 0.19 and 2.10 mg/100 g, 28.68 and 266.40 mg/100 g, 1.43 and 69.6 mg/100 g, and 79.92 and 846.22 mg/100 g, respectively. Therefore, from the data obtained in this study, it is possible to affirm that the developed bread formulations stand out from commercially available bread types in supplying Fe, but were in the same range regarding Na, K, and Mg. Therefore, our findings suggest that the incorporation of NMW yields bread with mineral contents higher or equivalent to those in the market, contributing significantly or enhancing the intake of minerals essential to the body's health. Additionally, macro- and microminerals are essential for health maintenance; when introducing new ingredients in food products, it is crucial to determine whether toxic or undesirable trace elements are incorporated. In the present study, the presence of nickel (Ni), aluminum (Al), lead (Pb), cadmium (Cd), and arsenic (As) was evaluated. Nickel is an element that can be useful as an activator of some enzyme systems [42]. However, if Ni concentrations exceed permissible limits, they can create toxic effects in humans. The UL value for Ni is 1 mg/day [36]. The Ni levels obtained in this study were 0.05 mg/100 g in the B_DW, 0.12 mg/100 g in the B_BMW, and 0.20 mg/100 g in the B_TW, verifying that these values are within the recommended limits. [PERSON] and colleagues [41] and [PERSON] and collaborators [43] determined in their study a range for Ni concentration between 0.000625 and 0.002125 mg/100 g and 0.001 and 0.041 mg/100 g, respectively, showing lower Ni concentration values than those obtained in this study. Arsenic is highly toxic. Ingesting large amounts of As leads to gastrointestinal symptoms and serious cardiovascular and central nervous system disorders [41]. According to the FAO/WHO [44], the maximum permissible level of As in food is 100 mg/kg, corresponding to 0.010 mg/100 g. The permitted As content in bread is 0.02 mg/kg [43]. The results obtained showed that the concentration of As found in the bread was 0.0021 mg/100 g (B_DW), 0.0026 mg/100 g (B_BMW), and 0.0058 mg/100 g (B_TW), revealing that the levels of As detected in the different formulations are within the permissible levels. A study by [PERSON] and colleagues [41] revealed low levels of As in the bread samples analyzed, with values of 0.00125 mg/100 g in all samples. On the other hand, [PERSON] and collaborators [43] determined As levels in their samples ranging from 0.00029 to 0.001622 mg/100 g, with the highest As value detected in a gluten-free loaf packed hermetically.