Food Minerals in General

Minerals are naturally occurring and it enter human body naturally as components of food and to a lesser extent, water.

Minerals that are needed in relatively large amounts are referred to as major or macrominerals. Others that are need in very small amounts are referred to as trace minerals or microminerals.

Macrominerals are:
Calcium
Phosphorus
Magnesium
Sodium
Chloride
Potassium
Sulfur
Iron

Other traces element or microminerals needed by human body:
Cobalt
Copper
Iodine
Manganese
Molybdenum
Fluoride
Selenium
Zinc
Chromium
Nickel, Silicon, Tin and Vanadium
Boron
Lead
Arsenic
Bromine
Germanium
Lithium
Rubidium


Mineral in the diet come from both plant and animal sources. Some minerals are present as functioning components of the plant or animals and are therefore present in consistent amounts.

Minerals are key players in many body processes and raw diets provide rich sources of these nutrients.

The bulk of the total mineral content of the human body is represented by the skeletal minerals.

Lesser amounts of minerals are constituents of essential molecules such as thyroxine and hemoglobin, or exist as free ions, or more frequently are loosely bound to proteins and other substance in the body tissues.

Activation of cellular enzyme systems, the critical pH of the body fluids necessary for the control of metabolic reactions, and the osmotic balance between the cells and its environment all largely depend on the mineral elements present in the cellular medium.

For some minerals, such as sodium, body absorb almost all that is present in the food, but for others absorption happened only for a small percentage.

Eating organic foods can supply increased amounts of certain minerals. Organic crops provide significantly more iron, magnesium, phosphorus, and vitamin C.

Scientists reported vegetables and fruits deliver extremely good value in terms of the nutrients (such as calcium, iron and magnesium) delivered.
Food Minerals in General