Difference between revisions of "Minerals in food"
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[[File:Kale ready to cook.JPG|200px|thumb|right|[[Kale]] is a good source of iron]] | [[File:Kale ready to cook.JPG|200px|thumb|right|[[Kale]] is a good source of iron]] | ||
| − | Dietary minerals (also known as mineral nutrients) are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules. | + | Dietary minerals (also known as '''mineral nutrients''') are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules. |
Minerals in food are sometimes divided in two categories. | Minerals in food are sometimes divided in two categories. | ||
Revision as of 07:34, 21 January 2012
Kale is a good source of iron
Dietary minerals (also known as mineral nutrients) are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules.
Minerals in food are sometimes divided in two categories.
Macrominerals are needed in larger quantities compared to other vitamins and minerals. They include: calcium, chloride, magnesium, phosporus, potassium, sodium, iron and sulfur.
Trace minerals are needed in smaller quantities: Boron, Chromium, Copper, Fluoride, Iodine, Manganese, Molybdenum, Selenium, Zinc.
