The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

Table 4

Fatty acid and mineral composition of the formulated gluten-free cake.

Nutrients	Wheat cake	Quinoa cake	Amaranth cake
Oleic acid (%)	0.95	1.2	1.7
Linoleic acid (%)	1.5	1.6	2.7
Linolenic acid (%)	0.25	0.32	0.37
Iron (mg/kg)	0.69	110	2.5
Calcium (mg/kg)	0.48	20.3	23.5
Magnesium (mg/kg)	1.97	82	54
Zinc (mg/kg)	0.65	35.8	1.9