Food Science
Food Science
Food Science
iron, and zinc that are found in rocks and the soil. They
Minerals are elements that originate in the soil and cannot be created by living
things, such as plants and animals. Yet plants, animals and humans need minerals in
order to be healthy. Plants absorb minerals from the soil, and animals get their minerals
from the plants or other animals they eat Most ofthe minerals in the human diet come
directly from plants, such as fruits and vegetables, or indirectly from animal sources.
Minerals may also be present in the drinking water, but this depends on the location of
the source of water, and the kind of water taken for drinking. Minerals from plant
sources may also vary from place to place, because the mineral content ofthe soil varies
zinc.
oxygen.
example,
· Red meatis rich in iron and zinc. Fruits and vegetables are good sources of potassium.
· Some minerals are not easily absorbed Some minerals are easily absorbed
They are important sourse of many minerals They lack some minerals
gastrointestinal upset. If this occurs, try taking the supplement before bed, or use a slow-release
supplement.
1. Minerals in food
Minerals are inorganic substances, present in all body tissues and fluids and their
presence is necessary for the normal life processes [2, 3]. There are three main needs for
minerals, viz.,
(ii) Controlling body fluids inside and outside the cells and,
Classification of minerals
Minerals constitute the residue that remains as ash after the combustion of plant
• ultra-trace elements
The macro-minerals include calcium, phosphorus, sodium and chloride, while the
manganese, molybdenum, fluorine, chromium, selenium and sulfur [4]. The macrominerals are required
in amounts greater than 100 mg/dl or > 50 mg/day and the micro1
minerals are required in amounts less than 100 mg/dl or < 50 mg/day [5, 6]. The ultra
trace elements include boron, silicon, arsenic and nickel which have been found in
animals and are believed to be' essential for these animals. Evidence for requirements
and essentialness of others like cadmium, lead, tin, lithium and vanadium is weak [7].
Trace elements are present in human body in very low amount, usually less than 1
Trace elements can be divided from a dietary point ofview into three groups:
a) The essential trace elements (micronutrients), e.g.; Cr, Fe, Co, Cu, Zn, Se, Mo
and I, which are constituents of hormones, vitamins and enzymes for the
metabolic processes in the cells and they function at low concentrations in living
tissues.
b) The possibly essential trace elements, e.g. Mn, Si, Ni, B, V, and Sn
c) The non-essential trace elements F, As, Cd, Pb, A1 and Hg, which are considered