What are minerals and their source?
Dietary minerals are chemical elements required by living organisms other than carbon, hydrogen, nitrogen and oxygen which are present in common organic molecules. Dietary minerals are ions, not chemical compounds or actual minerals. Once dissolved, so-called minerals do not exist as such.
Some dietary minerals called “macrominerals” are required in relatively large amounts while “microminerals” or “trace minerals” are required in relatively minute quantities though large and small are not adequately defined.
Appropriate intake levels are required to maintain optimal health. Usually this requirement is met with a traditional diet and excessive intake of any element (usually in ion form) will lead to poisoning though is highly unlikely in the case of a conventional diet.
Macrominerals include Calcium, Chloride, Magnesium, Phosphorus, Potassium, Sodium and Sulfur.
Trace minerals include Cobalt, Copper, Fluorine, Iodine, Iron, Manganese, Molybdenum, Nickel, Selenium, Vanadium and Zinc
Typical food sources for minerals are:
- Dairy product, canned fish with bones, green leafy vegetables for Calcium
- Nuts, soy beans and cocoa for Magnesium
- Table salt, sea vegetables, olives, milk and spinach for Sodium
- Legumes, potato skin, tomatoes and bananas for Potassium
- Table salt for Chloride
- Meat, eggs and legumes for Sulfur
- Red Meat, leafy green vegetables, fish, eggs, dried fruits, beans, whole grains for Iron
What are Vitamins
Essential Fatty Acids
Amino Acids