MACRO-ELEMENTS AND TRACE ELEMENTS IN CEREAL GRAINS CULTIVATED IN LATVIA

Cereal-based foods have great importance in the compensation of micro- and trace element deficiency, because 50% of the foods produced worldwide are made up of cereal grains. the aim of the research was to determine the concentration of macro-elements and trace elements in different cereals cultivated in latvia. various cereals were used in the research: rye (n = 45), barley (n = 54), spring wheat (n = 27), winter wheat (n = 53), triticale (n = 45) and oats (n = 42). thirteen macro- and trace elements (cd, pb, ni, cr, al, cu, k, na, mn, fe, zn, mg, ca) were determined in cereal grain samples (n = 266). macro-elements and trace elements varied significantly (p < 0.01 or p < 0.001). the highest concentrations of macro- and trace elements were found in oats and the lowest in rye. the obtained data will expand the opportunity for food and nutrition scientists to evaluate content of the examined elements in grain products, and dietary consumption (bioavailability) of the examined macro-elements and trace elements.