Abstract
In addition to the major components, all foods contain varying amounts of minerals. The mineral material may be present as inorganic or organic salts or may be combined with organic material, as the phosphorus is combined with phosphoproteins and metals are combined with enzymes. More than 60 elements may be present in foods. It is customary to divide the minerals into two groups, the major salt components and the trace elements. The major salt components include potassium, sodium, calcium, magnesium, chloride, sulfate, phosphate, and bicarbonate. Trace elements are all others and are usually present in amounts below 50 parts per million (ppm). Dietary elements in the die can be divided into four basic categories as found in Table 5.1.
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Finley, J.W., deMan, J.M. (2018). Minerals. In: Principles of Food Chemistry. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-63607-8_5
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