Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies

Phosphorus and potassium content in tidbits ranged from 1,375.91 mg/kg (crispy chickpea) to 11,112.98 mg/kg (unroasted pumpkin) and 1666.01 mg/kg (sesame-coated peanut) to 8,013.60 mg/kg (roasted yellow chickpea), respectively. Iron content in all nuts and seeds tested was higher when compared to Cu, Mn, Zn, and B. While Fe content in tidbits varied between 11.98 mg/kg (sesame-coated peanut) and 64.31 mg/kg (roasted pumpkin), Zn content in tidbits varied between 8.00 mg/kg (sesame-coated peanut) and 427.37 mg/kg (roasted wheat). While P content in air-dried fruits varied between 558.36 mg/kg (dry plum) and 1962.12 mg/kg (turpentine), K content in dried fruits varied between 4,443.92 mg/kg (turpentine) and 16,685.96 mg/kg (dry peach). The moisture and mineral content in tidbits and air-dried fruits changed depending on dry fruit types. It has been observed that white dry mulberry, dried peach, turpentine, and dried plum are rich in phosphorus. Practical applications: Nuts are functional products that are not only rich in unsaturated fat sources but also contain various nonfat constituents such as plant protein, fiber, micronutrients, plant sterols, and phytochemicals. Fruit and nut combinations are widely used by manufacturers in foods such as granola bars, chewy fruit bars, breakfast cereals, and desserts to enhance flavor to the products. Nuts (nut, seed, and dried fruit), known for their nutritional value and health benefits, contain high levels of antioxidants, essential fatty acids, vitamins, essential amino acids, essential minerals, and bioactive compounds.