Mineral that are in flatbread are iron, zinc, calcium and iodine. Iron is mostly added in to wheat flour in countries where there is a high occurrence of iron deficiency and where flatbread is eaten the most. One of those places is the Middle East where there was a high prevalence of people who were deficient of iron. Zinc is also another mineral that was deficient among people and to decrease the occurrence of zinc deficiency, the mineral was added to the flour used to make flatbread. However, adding zinc to the flour reported that the color of the flour changed when it was put in. That did cause problems to occur since people are less likely to eat flatbread that did not have an appealing color. Instead of adding zinc they added zinc acetate,
