# Nutritional and Functional Properties of Gluten-Free Flours
## 3 Results
### Mineral Composition of GF Flours
([PERSON] et al., 2011), flours with high mineral composition (such as teff and quinoa) had also higher content of phytic acid that has the ability to bind minerals  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Flours** & **Calcium** & **Magnesium** & **Iron** & **Zinc** & **Potassium** & **Sodium** & **Phosphorous** \\ \hline Rice & 2.25 \(\pm\) 0.12 \({}^{\rm k}\) & 47.66 \(\pm\) 0.34 \({}^{\dagger}\) & 0.80 \(\pm\) 0.11 \({}^{\dagger}\) & 2.30 \(\pm\) 0.07 \({}^{\ddagger}\) & 113.50 \(\pm\) 1.21 \({}^{\dagger}\) & 1.31 \(\pm\) 0.03 \({}^{\ddagger}\) & 112.02 \(\pm\) 0.40 \({}^{\rm k}\) \\ Brown rice & 13.42 \(\pm\) 0.23 \({}^{\dagger}\) & 152.72 \(\pm\) 0.93 \({}^{\circ}\) & 0.86 \(\pm\) 0.07 \({}^{\dagger}\) & 2.74 \(\pm\) 0.20 \({}^{\ddagger}\) & 272.35 \(\pm\) 1.08 \({}^{\ddagger}\) & 3.81 \(\pm\) 0.24 \({}^{\ddagger}\) & 342.20 \(\pm\) 2.30 \({}^{\ddagger}\) \\ Maize & 4.28 \(\pm\) 0.06 \({}^{\dagger}\) & 47.33 \(\pm\) 0.41 \({}^{\dagger}\) & 1.19 \(\pm\) 0.09 \({}^{\dagger}\) & 1.01 \(\pm\) 0.07 \({}^{\rm h}\) & 174.76 \(\pm\) 0.96 \({}^{\ddagger}\) & 0.52 \(\pm\) 0.05 \({}^{\rm h}\) & 95.83 \(\pm\) 0.19 \({}^{\dagger}\) \\ Oat & 35.50 \(\pm\) 0.13 \({}^{\circ}\) & 87.63 \(\pm\) 0.11 \({}^{\dagger}\) & 2.77 \(\pm\) 0.05 \({}^{\ddagger}\) & 2.72 \(\pm\) 0.06 \({}^{\ddagger}\) & 33.27 \(\pm\) 4.20 \({}^{\rm h}\) & 3.77 \(\pm\) 0.11 \({}^{\dagger}\) & 290.89 \(\pm\) 1.40 \({}^{\ddagger}\) \\ Millet & 9.23 \(\pm\) 0.38 \({}^{\dagger}\) & 142.88 \(\pm\) 0.62 \({}^{\ddagger}\) & 4.18 \(\pm\) 0.07 \({}^{\rm e}\) & 2.99 \(\pm\) 0.06 \({}^{\ddagger}\) & 248.44 \(\pm\) 0.64 \({}^{\dagger}\) & 1.35 \(\pm\) 0.11 \({}^{\dagger}\) & 309.87 \(\pm\) 1.45 \({}^{\rm h}\) \\ Teff & 166.70 \(\pm\) 0.30 \({}^{\rm h}\) & 226.47 \(\pm\) 0.68 \({}^{\rm b}\) & 8.67 \(\pm\) 0.17 \({}^{\rm a}\) & 4.00 \(\pm\) 0.03 \({}^{\rm a}\) & 407.22 \(\pm\) 1.45 \({}^{\rm g}\) & 16.05 \(\pm\) 0.17 \({}^{\rm a}\) & 402.30 \(\pm\) 0.84 \({}^{\ddagger}\) \\ Amaranth & 189.74 \(\pm\) 1.70 \({}^{\ddagger}\) & 270.79 \(\pm\) 1.38 \({}^{\ddagger}\) & 7.43 \(\pm\) 0.06 \({}^{\ddagger}\) & 3.02 \(\pm\) 0.05 \({}^{\ddagger}\) & 513.69 \(\pm\) 1.05 \({}^{\ddagger}\) & 2.09 \(\pm\) 0.06 \({}^{\ddagger}\) & 597.93 \(\pm\) 1.33 \({}^{\ddagger}\) \\ Buckwheat & 161.19 \(\pm\) 0.09 \({}^{\ddagger}\) & 221.79 \(\pm\) 1.75 \({}^{\circ}\) & 3.39 \(\pm\) 0.06 \({}^{\ddagger}\) & 2.50 \(\pm\) 0.10 \({}^{\ddagger}\) & 512.26 \(\pm\) 1.26 \({}^{\ddagger}\) & 0.85 \(\pm\) 0.07 \({}^{\ddagger}\) & 328.44 \(\pm\) 1.13 \({}^{\ddagger}\) \\ Quinoa & 31.80 \(\pm\) 0.23 \({}^{\dagger}\) & 229.48 \(\pm\) 2.65 \({}^{\ddagger}\) & 5.62 \(\pm\) 0.07 \({}^{\ddagger}\) & 3.39 \(\pm\) 0.08 \({}^{\ddagger}\) & 627.37 \(\pm\) 1.57 \({}^{\ddagger}\) & 1.99 \(\pm\) 0.03 \({}^{\ddagger}\) & 450.20 \(\pm\) 2.34 \({}^{\ddagger}\) \\ Chickpea & 64.32 \(\pm\) 0.29 \({}^{\ddagger}\) & 134.49 \(\pm\) 0.95 \({}^{\ddagger}\) & 5.98 \(\pm\) 0.03 \({}^{\ddagger}\) & 3.16 \(\pm\) 0.03 \({}^{\ddagger}\) & 1127.67 \(\pm\) 0.45 \({}^{\ddagger}\) & 6.97 \(\pm\) 0.04 \({}^{\ddagger}\) & 420.94 \(\pm\) 1.20 \({}^{\ddagger}\) \\ Gram & 150.09 \(\pm\) 1.33 \({}^{\circ}\) & 181.12 \(\pm\) 1.73 \({}^{\ddagger}\) & 5.64 \(\pm\) 0.06 \({}^{\ddagger}\) & 3.94 \(\pm\) 0.03 \({}^{\rm a}\) & 1144.11 \(\pm\) 0.72 \({}^{\rm b}\) & 3.57 \(\pm\) 0.11 \({}^{\dagger}\) & 643.52 \(\pm\) 2.78 \({}^{\ddagger}\) \\ Tiger nut & 16 and hinder their absorption. To overcome this drawback, technologies like the sourdough fermentation can be applied to reduce the phytate content [45]. Based on the dietary reference intake established by the USDA [46], 100 g gram flour provides 92%, 43-57%, 36-49%, and 71-31% of the daily required phosphorous (male/female), magnesium (male-female), zinc (male-female), and iron (male-female), respectively. In addition, 100 g brown rice, millet, teff, amaranth, buckwheat quinoa, or chickpea flours provided more than 40% of the daily-recommended allowance of magnesium for female population. [PERSON] et al. [11] noted the same observation for quinoa, teff and buckwheat flour.