98 The nutrition handbook for food processors Table 4.1 Mineral elements in food Macrominerals (g/kg) Microminerals(mg/kg) Tox als(mg/kg) Calcium(<1-12) chromium(<0.02-0.95) Cadmiun(0.001-0.07) Magnesium (1-4) Cobalt(0.008-0.32) Lead(0.01-0.25) Phosphorus (1-6) Copper(<0.2-3.3) Mercury(<0001-0.18) Potassium(1-6) dine00.040 Sodium(1-19) Iron(<0.2-92) Manganese(<. 10-14.0) Molybdenum(0.004-1. 29) Selenium(<0.001-0.34) Zinc(0.2-8.6) data from Reilly C (2002) Metal Contamination of Food, 3rd ed Blackwell sc Oxford calcium, iron, and zinc. two other elements, iodine and selenium, will also be considered, though in less detail. A final section will provide suggestions for further reading 4.2 Chemical characteristics Nearly all the minerals required by the body are elements of low atomic number, from sodium(11) to selenium(34); the exceptions are molybdenum(42)and iodine(53). In living matter, these elements are present in a number of different states: as inorganic compounds, as free ions in body fluids, or combined with organic compounds( Coultate, 1985) Approximately 99%o of the bodys calcium and 85% of its phosphorus are in the hard mineral component of bone. The two elements are combined together to form a compound similar to hydroxyapatite, CaIo(OH)(PO4). Other inorganic elements, such as fluoride(F), magnesium sodium and potassium are also incor- porated into the bone mineral to form the partly amorphous and partly crystalline structure of bone In contrast to calcium in the skeleton, the element iron occurs almost entirely part of co-ordination compounds based on the porphyrin nucleus involved in he transport of oxygen. Several of the other trace elements are also mainly present in biological tissues as organic compounds, such as selenium in the met- alloenzyme glutathione peroxidase, and molybdenum in superoxide dismutase 4.3 Impact on health, absorption and recommended intakes Minerals function mainly in three ways in the bod 1. As structural components, e.g. calcium, phosphate and magnesium in bones and teethcalcium, iron, and zinc. Two other elements, iodine and selenium, will also be considered, though in less detail. A final section will provide suggestions for further reading. 4.2 Chemical characteristics Nearly all the minerals required by the body are elements of low atomic number, from sodium (11) to selenium (34); the exceptions are molybdenum (42) and iodine (53). In living matter, these elements are present in a number of different states: as inorganic compounds, as free ions in body fluids, or combined with organic compounds (Coultate, 1985). Approximately 99% of the body’s calcium and 85% of its phosphorus are in the hard mineral component of bone. The two elements are combined together to form a compound similar to hydroxyapatite, Ca10(OH)2(PO4)6. Other inorganic elements, such as fluoride (F- ), magnesium sodium and potassium are also incor￾porated into the bone mineral to form the partly amorphous and partly crystalline structure of bone. In contrast to calcium in the skeleton, the element iron occurs almost entirely as part of co-ordination compounds based on the porphyrin nucleus involved in the transport of oxygen. Several of the other trace elements are also mainly present in biological tissues as organic compounds, such as selenium in the met￾alloenzyme glutathione peroxidase, and molybdenum in superoxide dismutase. 4.3 Impact on health, absorption and recommended intakes Minerals function mainly in three ways in the body: 1. As structural components, e.g. calcium, phosphate and magnesium in bones and teeth. 98 The nutrition handbook for food processors Table 4.1 Mineral elements in food Macrominerals (g/kg) Microminerals (mg/kg) Toxic minerals (mg/kg) Calcium (<1–12) Chromium (<0.02–0.95) Cadmium (0.001–0.07) Magnesium (1–4) Cobalt (0.008–0.32) Lead (0.01–0.25) Phosphorus (1–6) Copper (<0.2–3.3) Mercury (<0.001–0.18) Potassium (1–6) Iodine (0.04–0.66) Sodium (1–19) Iron (<0.2–92) Sulphur (<2–6) Manganese (<0.10–14.0) Molybdenum (0.004–1.29) Selenium (<0.001–0.34) Zinc (0.2–8.6) data from Reilly C (2002) Metal Contamination of Food, 3rd ed. Blackwell science: Oxford