There are bread in the bread.

Illustrative image; the original photograph is unavailable in the existing files.

As noted, the amount of receipt of some micronutrients such as: zinc, thiamine, iron, and calcium of bread is significant, but because of the high degree of extraction and fiber in Iranian bread, the hand-made capabilities of the elements are particularly iron and below.
The higher the level of flour extraction, the higher the amount of saps and nutrients in flour such as calcium, iron and zinc. On the other hand, the rate of interventionists increases in the absorption of these elements, such as folate, fiber and folic acid. As a result, despite the high levels of nutrients in flour with high mining degrees, the availability of these materials is reduced due to the presence of interventionists.

A degree of flour extraction,dough And cooking (temperature and cooking time) bread is on the ability of elements, especially iron, calcium and effective. Therefore, in order to increase nutritional value and improve the quality of bread, to improve the nutritional quality.dough Fully recommended with appropriate traditional and industrial methods in the process of bread production.
Rural bread and flat bread due to high mining degrees, has the highest amount on 2/17 mg per 100 grams, but Briber bread contains a lower amount of 3.7% on 100 grams due to the lowest level of flour extraction, which means 3/7 mg per 100 grams.
The amount of fiber and fitness in rural bread is also the highest amount and the lowest amount in boliberry bread, so for Reducing the amount of folic acid in bread and improving its spelling availability, especially iron and zinc, performing the procedure.dough It is essential.