Minerals are the constituents which remain as ash after the combustion of plant and animals tissues. Minerals are divided into:
- Main elements
- Trace elements
- Ultra trace elements
The main elements (Nam, K, Ca, Mg, Cl, P) are essential for human beings in amounts >50 mg/day. Sulfur also belongs to this group.
Trace elements (Fe, I, F, Zn, Se, Cu, Mn, Cr, Mo, Co, Ni) are essential in concentrations of <50 mg/day; their biochemical actions have been elucidated.
Ultra – trace element (Al, As, Ba, Bi, B, Br, Cd, Cs, Ge, Hg, Li, Pb, Rb, Sb, Si, Sm, Sn, Sr, TI, Ti, W) are elements whose essentially has been tested in animal experiments over several generations and deficiency symptoms have been found these extreme conditions.
For one of these elements, if it is possible to detect a biochemical function in a vital tissue or organ, the element is assigned to the trace elements.
Main and trace elements have very varied functions, e.g., as electrolytes, as enzymes constituents and a building materials, e.g., in bones and teeth.
The importance of minerals as food ingredients depends not only on their nutritional and physiological roles. They contribute to food flavor and activate or inhibit enzymes- catalyzed and other reactions and they affect the texture of food.
Minerals in Food
