FOOD SCIENCE AND

NUTRITION
Second Edition

Sunetra Roday

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CHAPTER 20
Minerals

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Minerals
Minerals are inorganic elements required by the
body in varying amounts to carry out various body
functions.
Classification
Major minerals or macrominerals: Required
in large amounts of over 100 mg/day, e.g.,
calcium, phosphorus
Minor minerals: Required in small quantities,
less than 100 mg/day, e.g., iron and manganese
Trace elements: A few micrograms to a few
milligrams are required per day, e.g., iodine,
fluorine
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Functions of Minerals
Forms the structural components of bones, teeth,
soft tissues, blood, and muscles
Regulates activity of nerves with regard to stimuli
and contraction of muscles
Maintains acidbase balance of body fluids
Controls water balance
They are constituents of vitamins
Form part of molecules of hormones and enzymes
Activate enzymes
Regulate cellular oxidation
Necessary for clotting of blood
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Calcium
Functions

Acts as a catalyst in clotting of blood

Increases permeability of cell membranes thus helping in absorption
Regulates contraction and relaxation of muscles
Activates a number of enzymes

Factors affecting calcium absorption

Body needs
Gastric activity
Vitamin D
Lactose
Ascorbic acid

Sources
Milk and milk products, ragi, green leafy vegetables, nuts and
oilseeds, small fish

Deficiency
Leads to rickets in children and osteomalacia and osteoporosis in
adults
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Phosphorus
Functions
Building bones and teeth along with calcium and
magnesium
The nucleic acids needed for genetic coding contain
phosphorus
Regulate the absorption and transport of fats
ATP and ADP are necessary for storing and releasing
energy according to body needs
As part of enzymes needed for the metabolism of
carbohydrates, fats, and proteins

Sources
Widely distributed in foods

Deficiency
Deficiency is rare
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Iron
Functions

Essential for carrying O2 to the lungs

An essential part of several oxidative enzymes
Helps in specific brain functions
Facilitates the complete oxidation of carbohydrates, proteins, and
fats within the cell and release of energy

Factors affecting iron absorption

Body need
Acidic medium
Form of iron

Sources
Liver, organ, meat, shellfish, lean meat, egg yolk, peaches,
apricots, green leafy vegetables, wholegrain and enriched cereals,
jaggery, legumes, iron cooking utensils

Deficiency
Causes microcytic and hypochromic anaemia

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Iodine
Functions
As a constituent of thyroxine, it regulates rate of
oxidation in the cell and determines rate of
metabolism

Sources
Saltwater fish and shellfish; iodine content of eggs,
meat, dairy products depend on iodine content of
diet of animal and plants depend on iodine content
of soil

Deficiency
Deficiency results in goitre, and cretinism in children

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Fluorine
Functions
Fluoride along with calcium forms tooth
enamel
Maintains bone structure
Sources
Milk, eggs, fish, water, fluoridated water,
topical applications of stannous fluoride by
dentists
Deficiency
Deficiency results in dental caries
Effect of excessive fluorine
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Fluorosis or mottling
of teeth
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Sodium
Functions
Maintains fluid balance and normal osmotic pressure
Maintains normal irritability of nerves and helps in muscle
contraction
Regulates the alkalinity and acidity of body fluids
Regulates cell permeability
Sources
Milk, egg white, meat, poultry, green leafy vegetables,
bengal gram dal, beetroot, and knolkhol
Deficiency
Results in weakness, giddiness, nausea, and muscle cramps
Effect of excessive sodium
It predisposes a person to hypertension
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Potassium
Functions
Helps in regulating the water balance along with sodium
Regulates the acidbase balance like sodium
Helps in transmitting nerve impulses and contraction of
muscle tissues

Sources
Fruits, vegetables, pulses, nuts, flesh food, and whole
grains

Deficiency
It is very rare but may occur in severe malnutrition,
chronic alcoholism, surgery, and prolonged infection
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Magnesium
Functions
Helps in maintaining fluid balance along with sodium,
potassium, and calcium
Helps in transmission of nerve impulses, muscle
contractions, and regulation of the heart beat
Acts as a co-factor in many metabolic reactions
Sources
Milk, cheese, fish, meat, whole grains, pulses, and nuts
Deficiency
It is uncommon and occurs in malnutrition and
alcoholism
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Other Mineral Elements

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