Minerals are needed for the growth and maintenance of body structures. They are also needed to maintain the composition of the digestive juices and the fluids that are found in and around the cells. People need only small amounts of minerals each day.
Unlike vitamins, carbohydrates, fats, and proteins, minerals are inorganic compounds. This means that they are not created by living things. Plants obtain minerals from the water or soil, and animals get minerals by eating plants or plant-eating animals. Unlike other nutrients, minerals are not broken down within the body.
The required minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Calcium, magnesium, and phosphorus are essential parts of the bones and teeth. In addition, calcium is necessary for blood clotting. Milk and milk products are the richest sources of calcium. Cereals and meats provide phosphorus. Whole-grain cereals, nuts, legumes, and green leafy vegetables are good sources of magnesium.
Still other minerals are needed only in extremely tiny amounts. These minerals, called trace elements, include chromium, copper, fluorine, iodine, iron, manganese, molybdenum, selenium, and zinc. Iron is an important part of hemoglobin, the oxygen-carrying molecule in red blood cells. Copper helps the body make use of iron to build hemoglobin. Manganese and zinc are required for the normal action of various enzymes. Green leafy vegetables, whole-grain breads and cereals, seafood, and liver are good sources of trace elements.
Vitamins are essential for good health. Small amounts of these compounds should be supplied daily in the diet. Vitamins regulate chemical reactions in which the body converts food into energy and tissues.
There are 13 vitamins: vitamin A; the vitamin B complex, which is a group of 8 vitamins; and vitamins C, D, E, and K. Scientists divide vitamins into two general groups, and fat-soluble and water-soluble vitamins. The fat-soluble vitamins--vitamins A, D, E, and K--dissolve in fats. The vitamins of the B complex and vitamin C dissolve in water.
Vitamin A is necessary for healthy skin and development of the bones. Sources of this vitamin include liver, green and yellow vegetables, and milk.
Vitamin B-1, also called thiamine, is necessary for changing starches and sugars into energy. It is found in meat and whole-grain cereals.
Vitamin B-2, also known as riboflavin, is essential for complicated chemical reactions that take place during the body's use of food. Milk, cheese, fish, liver, and green vegetables supply vitamin B-2.
Vitamin B-6, also called pyridoxine, and two other B vitamins known as pantothenic acid and biotin all play a role in chemical reactions essential for growth. Liver, yeast, and many other foods contain these vitamins.
Unlike vitamins, carbohydrates, fats, and proteins, minerals are inorganic compounds. This means that they are not created by living things. Plants obtain minerals from the water or soil, and animals get minerals by eating plants or plant-eating animals. Unlike other nutrients, minerals are not broken down within the body.
The required minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Calcium, magnesium, and phosphorus are essential parts of the bones and teeth. In addition, calcium is necessary for blood clotting. Milk and milk products are the richest sources of calcium. Cereals and meats provide phosphorus. Whole-grain cereals, nuts, legumes, and green leafy vegetables are good sources of magnesium.
Still other minerals are needed only in extremely tiny amounts. These minerals, called trace elements, include chromium, copper, fluorine, iodine, iron, manganese, molybdenum, selenium, and zinc. Iron is an important part of hemoglobin, the oxygen-carrying molecule in red blood cells. Copper helps the body make use of iron to build hemoglobin. Manganese and zinc are required for the normal action of various enzymes. Green leafy vegetables, whole-grain breads and cereals, seafood, and liver are good sources of trace elements.
Vitamins are essential for good health. Small amounts of these compounds should be supplied daily in the diet. Vitamins regulate chemical reactions in which the body converts food into energy and tissues.
There are 13 vitamins: vitamin A; the vitamin B complex, which is a group of 8 vitamins; and vitamins C, D, E, and K. Scientists divide vitamins into two general groups, and fat-soluble and water-soluble vitamins. The fat-soluble vitamins--vitamins A, D, E, and K--dissolve in fats. The vitamins of the B complex and vitamin C dissolve in water.
Vitamin A is necessary for healthy skin and development of the bones. Sources of this vitamin include liver, green and yellow vegetables, and milk.
Vitamin B-1, also called thiamine, is necessary for changing starches and sugars into energy. It is found in meat and whole-grain cereals.
Vitamin B-2, also known as riboflavin, is essential for complicated chemical reactions that take place during the body's use of food. Milk, cheese, fish, liver, and green vegetables supply vitamin B-2.
Vitamin B-6, also called pyridoxine, and two other B vitamins known as pantothenic acid and biotin all play a role in chemical reactions essential for growth. Liver, yeast, and many other foods contain these vitamins.
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