Vitamins and minerals are an essential part of our diet, but many of us don’t know how to best utilize them. Fruits, vegetables, grains, beans, nuts and seeds all contain vitamins and minerals, so it can be hard to know what to eat for the optimal vitamins and minerals. This article is meant to help you out, with advice on how to get all the vitamins and minerals you need.

” Vitamin and mineral deficiencies are a common cause of illness and premature death,” writes Joseph Mercola. “Some of them are so easy to prevent you’ll wonder why you haven’t been following them all your life.”

Going without vitamins and minerals in your diet can lead to a world of health problems. The human body is made up of over 60 essential nutrients that are required to maintain longevity, in addition to a countless number of essential vitamins and minerals needed for optimal health. There is a potential for a deficiency in over 300 different vitamins and minerals, and the human body cannot function without them.

Vitamins and minerals are well-known for their importance in maintaining healthy health.

This is something that most of us learnt when we were still in diapers.

There are 12 important vitamins and minerals in Lucky Charms. As a result, they must be significant!

But why is it done this way?

What are the different types of vitamins and minerals, and what do they do? What foods are they made out of? And how can you figure out whether you have a disadvantage?

Also, do Fred’s grape-flavored chewable pills provide more nutrients than Wilma’s orange-flavored chewable tablets?


We have the solutions to your questions.

This article will teach you how to:

  • What vitamins and minerals do you have?
  • Why do we need it in order to be healthy?
  • How to understand and apply them

We also provide a comprehensive list of all vitamins and minerals, together with details on what they do, how much you need, deficiency symptoms, and where to obtain them.

If you’re just interested in one vitamin or mineral, you can find it in the list below.

Alternatively, you may use these shortcuts to learn all you need to know about vitamins and minerals.

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What are the differences between vitamins and minerals?

Vitamins and minerals are known to come from diet and supplements, but what exactly are they?

They are, after all, molecules. Alternatively, the elements in the case of minerals.

However, there are several additional (more practical) aspects that we are aware of….

Vitamins and minerals help us stay healthy and active by preventing illness.

Doctors discovered many years ago that some symptoms and illnesses seemed to be linked to food intake.

While some individuals got sick despite eating adequate calories and protein, others did not. Scientists have found that the kind of food consumed – or rather, not consumed – seems to be related to what individuals eat.

The most famous example (which I’m sure you’ve heard) is that sailors on lengthy sea journeys were susceptible to scurvy unless they consumed citrus fruits. It turns out that eating lemon slices every now and again is enough to keep your gums from bleeding.

Scientists have determined that there must be significant chemicals in food that prevent and eventually cure illness based on these and other instances.

Vitamins and minerals were the substances in question.

Food is the source of vitamins and minerals (and possibly supplements).

Some nutrients can be produced by the body, such as some B vitamins produced by bacteria in the stomach, while others cannot.

As a result, we must get the vitamins and minerals we need from the nutritious meals (or supplements) we consume on a daily basis.

Vitamins and minerals are abundant in entire, minimally processed meals such as vegetables, fruits, nuts, seeds, legumes, grains in their entirety, dairy products, and animal proteins. It is necessary for the proper functioning of our bodies, including digestion, reproduction, development, and energy generation. 1,2

A deficit occurs when you don’t receive enough of a vitamin or mineral.

We don’t always receive enough vitamins or minerals to fulfill our bodies’ requirements when the quality of food or the amount of calories eaten is poor, or when digestion and absorption are hampered.

If this continues for an extended period of time, a scarcity may develop.

Vitamin and mineral shortages produce particular symptoms (see below) and may potentially develop or exacerbate chronic illnesses.

Nutrient deficiency is a frequent occurrence. More than 30% of Americans are deficient in one or more micronutrients3.

It’s a clinical problem we’re talking about. Clinical deficiencies are typically the result of a long-term vitamin or mineral deficit and have noticeable symptoms.

Milder types of deficiency, sometimes including several micronutrients, are much more prevalent. 4,5 Subclinical deficiencies are the milder types of insufficiency.

Around 20% of individuals globally have a subclinical magnesium shortage, according to estimates. This incidence may be as high as 75% in certain groups, such as individuals with poorly managed type 2 diabetes.

Subclinical -deficiencies are more difficult to detect since their symptoms are not always obvious and predictable. However, a poor quantity of a vitamin or mineral – or of other trace elements – is likely to have a detrimental impact on the body. (Even if there aren’t any apparent signs.)

According to the most recent National Health and Nutrition Examination Survey (NHANES)7, the following are the most prevalent deficits in the United States:

Micro-element Clinical disorder prevalence
B6 is a B-complex vitamin. Approximately 11% of the overall population
Iron 10% of women aged 12 to 49 and 7% of infants aged 1 to 5 years
Vitamin D 9% of the total population (31 percent for unrelated blacks)
Vitamin C 6% of individuals over the age of 6 years
B12 (cobalamin) 2% of the entire population is

Furthermore, some demographic groups are especially affected by the shortage:

  • Those who are elderly and have trouble preparing, chewing, or digesting meals.
  • Women are the majority of the population (19-50 years) This is particularly true during pregnancy and breastfeeding.
  • Athletes who need more nourishment owing to the additional demands put on their bodies.
  • Vitamin D insufficiency is more common in individuals with darker skin tones8 (in general, many people – about 24 percent of Americans9 , 37 percent of Canadians10 and 40 percent of Europeans11 – have suboptimal vitamin D levels12).
  • People who are on a long-term diet or develop eating problems as a result of calorie limits on specific food categories or in general.
  • People with a low socioeconomic level who may struggle to get fresh and healthy meals.

We want to understand more about what vitamins and minerals do and what foods contain them now that we know how essential they are.

(If you want to skip the technicalities and get straight to the practical advice on how to maximize your vitamin and mineral consumption, go here.)


Vitamins serve a variety of purposes in the body. When they function as coenzymes, one of the most essential things they do is one of the most important things they do.

Coenzymes assist carry out processes in the body, such as B. muscle contraction, by enhancing the activity of enzymes.

Vitamins may either be fat-soluble or water-soluble.

Vitamins that are fat-soluble are absorbed in conjunction with dietary fat. We can’t absorb these vitamins effectively if we don’t consume enough fats. As a result, a low-fat diet may cause a deficiency in fat-soluble vitamins.

Vitamins that are fat-soluble may be eliminated in the feces, but they can also be retained in fatty tissue. The body’s fat stores and fat-based cell membranes are both found in adipose tissue. We don’t need to take these vitamins every day since we store them.

Vitamins that are soluble in water may be absorbed without the need of fat. They do not, however, accumulate in significant amounts in the body and are eliminated via the urine. That is why we must consume them more often.

Water-soluble vitamins

B1 is a kind of vitamin (thiamine)

Vitamin B1 aids in the creation of energy as well as the synthesis of DNA and RNA, the nucleic acids that contain our genetic information.

Burning legs, limb weakness, palpitations, swelling, loss of appetite, nausea, tiredness, and digestive difficulties are all symptoms of vitamin B1 insufficiency.

Toxicology is unknown.

Sunflower seeds, asparagus, lettuce, mushrooms, black beans, sea beans, lentils, spinach, peas, pinto beans, lima beans, eggplant, Brussels sprouts, tomatoes, tuna, whole grain cereals, and soy are examples of vitamin B1-rich foods.

B2 is a B vitamin (riboflavin)

Vitamin B2 aids in the formation of red blood cells as well as the liver’s toxin metabolism. (It’s also why multivitamins turn your pee a brilliant yellow color!)

Cracks, fissures, and sores at the corners of the mouth and on the lips, dermatitis, conjunctivitis, photophobia, inflammation of the mouth, restlessness, loss of appetite, and tiredness are all symptoms of vitamin B2 deficiency.

Toxicity is very uncommon. Excessive alcohol intake may harm the liver.

Almonds, soy/tempeh, mushrooms, spinach, whole grain cereals, yogurt, mackerel, eggs, and liver are all good sources of vitamin B2.

B3 is a B-complex vitamin (niacin)

Vitamin B3 is important for DNA repair, nerve function, and cholesterol management.

Dermatitis, diarrhea, dementia, and gastritis are all symptoms of vitamin B3 insufficiency.

Toxicity: Food is very seldom toxic. Skin hyperemia, itching, glucose intolerance, and indigestion are all possible side effects of nicotinic acid (a kind of niacin) use. High dosages taken over a long period of time may harm liver cells.

Mushrooms, asparagus, peanuts, brown rice, corn, green leafy vegetables, sweet potatoes, potatoes, lentils, barley, carrots, almonds, celery, red beets, peaches, chicken, tuna, salmon, mushrooms, asparagus, peanuts, brown rice, corn, green leafy vegetables, sweet potatoes, potatoes, lentils, barley, carrots, almonds, celery, red beets, peaches, chicken, tuna, salmon….

B5 is a B vitamin (pantothenic acid)

Vitamin B5 aids in the synthesis of acetyl-CoA, an essential chemical in the generation of energy. It also aids in the maintenance of your skin’s health.

Deficiency in vitamin B5 is very rare. Tingling in your legs is only noticeable if you are extremely malnourished.

Toxicity: High dosages of supplements may cause nausea, heartburn, and diarrhea.

Broccoli, lentils, peas, avocado, whole grains, mushrooms, sweet potatoes, sunflower seeds, cauliflower, green leafy vegetables, eggs, pumpkin, strawberries, and liver are all good sources of vitamin B5.

B6 is a B-complex vitamin (pyridoxine)

Vitamin B6 is required for glycogen breakdown, neurological and immune system function, and the production of neurotransmitters and steroid hormones.

Inflammation of the skin and digestive system, sleeplessness, disorientation, anxiety, sadness, irritability, and anemia are all symptoms of vitamin B6 insufficiency.

Toxicity: Supplemental vitamin B6 at high amounts may induce severe neurological symptoms.

Whole wheat, brown rice, green leafy vegetables, sunflower seeds, potatoes, chickpeas, banana, trout, spinach, almonds, peanut butter, tuna, salmon, lima beans, and chicken are all good sources of vitamin B6.

B7 is a B-complex vitamin (Biotin)

Vitamin B7 aids in energy generation as well as DNA replication and transcription.

Biotin insufficiency is very uncommon in humans. Avidin, a protein that binds to biotin and inhibits it from being absorbed, is found in raw protein. Biotin deficiency may be caused by consuming large amounts of crude protein on a regular basis.

Toxicology is unknown.

Green leafy vegetables, most nuts, whole wheat bread, avocado, raspberries, cauliflower, carrots, papayas, bananas, salmon, and eggs are all good sources of biotin.

Vitamin B9 (folate / folic acid) is a water-soluble B vitamin.

Folate is important in fetal development and stimulates the creation of new proteins.

The natural form of folate present in food is referred to as folate. Most nutritional supplements and fortified foods include folic acid, a synthetic version of the vitamin.

Vitamin B9 deficiency causes anemia (macrocytic/megaloblastic), leukopenia, and thrombocytopenia, as well as weakness, weight loss, cracked and red tongue and lips, and diarrhoea. Low birth weight, preterm, and neural tube abnormalities are all risks throughout pregnancy. 13

Toxicity: No, not from food. Folic acid in high quantities may conceal a vitamin B12 deficiency.

Vitamin B9 dietary sources Green leafy vegetables, asparagus, broccoli, Brussels sprouts, citrus fruits, beans and legumes, whole grains, green peas, avocados, peanuts, and organic meats are just a few examples of healthy foods.

B12 (cobalamin) (cobalamin)

Vitamin B12 aids in the creation and maintenance of healthy blood and nerve cells by assisting in DNA synthesis. Internal factor (a substance produced by the stomach during digestion) is required for vitamin B12 absorption. This vitamin may build up in our bodies over decades, but it still has to be taken on a regular basis.

Pernicious anemia, neurological difficulties, and oral irritation are all symptoms of vitamin B12 insufficiency. Vegans and individuals who consume solely plant-based meals may be more vulnerable. 14

Toxicity: Even with supplements, toxicity is very uncommon. Because just a tiny quantity is taken orally, there is little danger of toxicity.

Vitamin B12 may be found in liver, trout, salmon, tuna, haddock, eggs, and dairy products. Plant foods do not contain vitamin B12.


Choline is a substance that is often linked to B vitamins. It has a role in the formation of cell membranes and neurotransmitters (e.g. acetylcholine, the most important neurotransmitter for the transmission of muscle impulses). It may also aid in the reduction of inflammation.

Choline shortage causes difficulties with thinking and memory, as well as muscle and nerve damage, as well as liver and kidney issues.

Toxicity: Although dietary toxicity is uncommon, excessive intake may cause blood pressure to decrease.

Choline may be found in colored fruits and vegetables, as well as organic meat.

Vitamin C is a powerful antioxidant (ascorbic acid)

Vitamin C is most well-known for its function in immune system support. It also helps to produce collagen, which is good for your skin and joints, as well as the production of the adrenal hormone noradrenaline and cholesterol metabolism.

Bruising, lethargy, tooth decay, tissue swelling, dry hair, dry skin, and eyes, bleeding and irritated gums, hair loss, joint discomfort, delayed healing, and weak bones are all symptoms of vitamin C insufficiency. Scurvy is caused by a long-term lack of vitamin C.

Toxicity: Very high dosages of vitamin C may cause diarrhea and raise the risk of kidney stones.

Vitamin C is found in the majority of colored fruits and vegetables (fresh, raw)

Vitamins that are fat soluble

Vitamin A is a fat-soluble vitamin that is (retinoids and carotenoids)

Animal sources (retinol, retinal, and retinoic acid) and plant sources (retinol, retinal, and retinoic acid) make up the vitamin A family (carotenoids). They aid in the maintenance of ocular health, immunological function, and wound healing.

Vitamin A insufficiency is difficult to detect in low light and when the skin is rough or dry.

Hypervitaminosis A is a toxic condition induced by consuming too much preformed vitamin A. (found in dietary supplements, but also in animal products such as liver). The body absorbs preformed vitamin A rapidly and excretes it slowly. Nausea, headaches, tiredness, weight loss, dizziness, and dry skin are all possible side effects. Excessive drinking during pregnancy may result in birth abnormalities. Toxicity from carotenoids is uncommon.

Liver, egg yolks, carrots, sweet potatoes, squash, green leafy vegetables, pumpkin, cantaloupe, peppers, and beets are all good sources of vitamin A.

Vitamin D (ergocalciferol/cholecalciferol) is a fat-soluble vitamin.

Vitamin D is made up of many prohormones (precursors to hormones). Vitamin D comes in two forms: plant-derived ergocalciferol (vitamin D2) and animal-derived cholecalciferol (vitamin D3). Vitamin D aids calcium absorption, immune system function, and glucose tolerance control.

Vitamin D insufficiency may cause rickets, deformed bones, growth retardation, and loose teeth in youngsters. Vitamin D deficiency in adults may result in reduced bone density and tooth damage. People with darker complexion are more likely to be deficient.

Toxicity: You can only acquire too much vitamin D through pills, not from the sun. Loss of appetite, nausea, vomiting, increased thirst, excessive urination, itching, muscular weakness, joint pain, and soft tissue calcification are all symptoms of too much vitamin D in the body.

Sunlight is the most accessible and natural source of vitamin D, despite the fact that it is not found in diet. Fortified foods, mushrooms, salmon, mackerel, sardines, tuna, shrimp, egg yolks, and cow liver all contain it.

Click here for additional information about vitamin D: Everything you need to know about vitamin D

Vitamin E is a powerful antioxidant (tocopherols and tocotrienols)

Vitamin E is a group of eight molecules that includes four tocopherols and four tocotrienols. Vitamin E family members are strong antioxidants that also play a role in intercellular communication.

Muscular weakness, eye difficulties, acne, red blood cell destruction, and muscle coordination problems are all symptoms of vitamin E insufficiency (ataxia).

Toxicity: A clotting problem may be present.

Vitamin E may be found in green leafy vegetables, nuts & seeds, olives, and avocados.

Vitamin K

Vitamin K is a group of vitamins that includes vitamin K1 (from plants) and vitamin K2 (from animals) (animal form). Vitamin K is required for proper blood coagulation and also helps to preserve bone health.

Anemia and a tendency to bleed or hemorrhage are symptoms of vitamin K deficiency.

Toxicity: Anticoagulants may interact with this drug. At large dosages, there is no known harm.

Broccoli, green leafy vegetables, parsley, watercress, asparagus, Brussels sprouts, green beans, and peas are all good sources of vitamin K.


Minerals are found in both our bodies and the food we consume. The majority of minerals are regarded as necessary (meaning we need to get them from the diet on a regular basis).

Certain dietary compounds, on the other hand, may hinder our capacity to absorb minerals. Compounds like phytates (found in grains) and oxalates (found in spinach and rhubarb) obstruct mineral absorption. The quantity of these chemicals may be reduced with proper preparation, resulting in increased mineral absorption.

Macro and micro minerals are the two types of minerals.

Macrominerals, which comprise minerals like magnesium, calcium, and potassium, are required in huge amounts.

In tiny or trace quantities, microminerals are needed. Minerals including iron, chromium, and zinc are found in them.



The mineral calcium is the most prevalent in human bodies. Muscle contraction, tooth and bone development, and hormone production are all aided by it.

Calcium deficiency: Low bone density, rickets, osteomalacia, and osteoporosis may all result from a lack of calcium over time.

Nausea, vomiting, constipation, dry mouth, thirst, increased urination, kidney stones, and soft tissue calcification are all symptoms of toxicity.

Products derived from milk, green leafy vegetables, beans, tofu, molasses, sardines, okra, perch, trout, Chinese cabbage, rhubarb, sesame seeds are all calcium-rich foods.


Chloride has a role in digestion and absorption (it helps the stomach produce hydrochloric acid), as well as cell activity.

Chloride shortage is uncommon, although it may develop when there is a lot of fluid loss (through vomiting and/or diarrhea).

Toxicology is unknown.

Chloride’s sources Chloride is found in almost all complete foods (e.g., fruits and vegetables, lean meats).


Phosphorus is the P (phosphate) in ATP, the body’s primary source of energy. Energy transmission, bone growth, enzyme synthesis, and oxygen control are all aided by phosphorus.

Phosphorus deficiency is very uncommon, with the exception of severe starvation.

Toxicity is very uncommon.

Legumes, nuts, seeds, whole grains, eggs, salmon, buckwheat, shellfish, maize, and wild rice are all high in phosphorus.


Potassium, like sodium, contributes to the electrochemical gradient that governs ion movement across the cell membrane.

Potassium shortage is most often caused by protein depletion or abuse of diuretics, both of which may induce potassium loss in the urine. Low potassium levels in the blood may cause arrhythmias in the heart and possibly cardiac arrest.

Toxicity: Tingling in the limbs and muscular weakness are common symptoms. High dosages of potassium supplements may induce nausea, vomiting, and diarrhea.

Sweet potatoes, tomatoes, green leafy vegetables, carrots, plums, beans, molasses, pumpkin, fish, bananas, peaches, apricots, melon, potatoes, dates, sultanas, mushrooms are all good sources of potassium in the diet.


Magnesium has hundreds of functions in the human body. They digest carbs and lipids, manufacture proteins and DNA, and aid in muscle relaxation and repair, among other things.

Muscle spasms and twitches, nausea and lack of appetite, irregular heart rhythms, and cognitive, mood, and memory problems are all symptoms of magnesium insufficiency. Magnesium shortage is very prevalent, and it may have a role in the development of hypertension and type 2 diabetes.

Toxicity: Excessive magnesium intake may result in diarrhea (magnesium is a recognized laxative), renal impairment, low blood pressure, muscular weakness, and shortness of breath.

Legumes, nuts, seeds, whole grain products, dark green vegetables, potatoes, and cocoa are all good sources of magnesium in the diet (dark chocolate).


Sodium, in conjunction with potassium, helps to maintain the electrochemical gradient across the cell membrane. It’s also in charge of controlling bodily fluids, blood volume, and blood pressure.

Nausea, vomiting, headaches, cramps, tiredness, and disorientation are among symptoms of sodium insufficiency. Athletes who sweat a lot and don’t replenish their electrolytes risk developing a salt imbalance.

Excessive intake may result in fluid retention (swelling), nausea, vomiting, diarrhea, and stomach cramps. Excessive water loss is the most common cause of high salt levels in the blood.

All processed foods, entire grains, legumes, nuts, seeds, and vegetables are high in salt.


Sulfur is a component of three essential amino acids: cysteine, methionine, and taurine, and it is plentiful in the body. It is also involved in the cleansing of the liver and the production of collagen.

Sulphur insufficiency is uncommon unless someone follows a rigorous low-protein diet (or has a malabsorption syndrome).

Toxicity: Food intake is unlikely to cause toxicity.

Protein-rich meals (meat, eggs, shellfish), garlic, onions, and cruciferous vegetables are all good sources of sulphur.



Haemoglobin, red blood cells, and blood arteries are all made up of iron. It is necessary for the body’s oxygen transfer. There are two types of iron in food: haem iron (from animal products) and non-haem iron (from plants) (from plant products). To increase iron absorption, combine it with vitamin C.

Low iron levels may cause anemia, resulting in tiny, light red blood cells and lowered immunity. Iron deficiency is linked to behavioral issues in children. The most prevalent deficit in the world is iron insufficiency. The most vulnerable are menstruating women, pregnant women, and individuals who eat a strict plant-based diet.

Toxicity is a frequent cause of childhood poisoning. Excessive iron supplementation is a problem that requires immediate treatment. A high iron intake is linked to an increased risk of heart disease, cancer, and neurological disorders.

Red meat, organ meats, molasses, lima beans, kidney beans, sultanas, brown rice, green leafy vegetables, seaweed, pumpkin seeds, dark poultry meat, and fish are all excellent sources of iron.


Zinc is involved in a variety of processes, including growth and development, neurological function, reproduction, immunology, cell structure and function, and so on.

Stunted development, reduced immunity, skeletal deformities, delayed puberty, poor wound healing, changed taste, night blindness, and hair loss are all symptoms of zinc deficiency. The elderly, drinkers, vegetarians, and those with malabsorption15 are all at risk of insufficiency.

Abdominal discomfort, diarrhea, nausea, and vomiting are all symptoms of toxicity. Copper insufficiency may be caused by consuming too much zinc on a regular basis.

Mushrooms, spinach, sesame seeds, pumpkin seeds, green peas, baked beans, cashews, peas, whole grains, flounder, oats, oysters, and chicken are all good sources of zinc.


Copper is an antioxidant that also helps with energy generation, collagen synthesis, and protein synthesis.

Deficiency in copper Low white blood cell count, loss of hair and skin color (hypopigmentation of skin and hair is sometimes seen), and anemia that does not respond to iron therapy.

Toxicity is very uncommon. Abdominal discomfort, nausea, vomiting, and diarrhea are some of the symptoms. Copper poisoning may be caused by long-term exposure to low amounts of copper.

Mushrooms, green leafy vegetables, barley, soybeans, tempeh, sunflower seeds, sea beans, garbanzo beans, cashews, molasses, and liver are all good sources of copper.


Chromium is essential for glucose and lipid metabolism, as well as insulin function. Because a high-sugar diet increases chromium excretion in the urine, individuals may need extra chromium.

Symptoms of chromium insufficiency include decreased glucose tolerance and elevated levels of circulating insulin.

Toxicity: Industrial exposure is usually the only way to get it. Long-term usage of the supplement may result in increased DNA damage.

Chromium-containing sources Lettuce, onions, beef, organic meat, whole wheat flour, potatoes, mushrooms, oats, prunes, almonds, and nut yeast are just a few of the ingredients.


Iodine is required for the thyroid gland’s normal functioning and the synthesis of thyroid hormones T3 and T4.

Iodine shortage impairs growth and development of the nervous system. Thyroid hormone production may be reduced and the thyroid gland can expand as a result of deficiency. (To understand more about thyroid illness and what you can do about it, go here.)

Fever, diarrhea, a burning feeling in the mouth/throat cavity/stomach, and an enlarged thyroid gland are all symptoms of toxicity.

Sea veggies, iodized salt, eggs, and dairy products are all good sources of iodine.


Selenium is an antioxidant that also helps in thyroid hormone metabolism.

a lack of selenium May have a role in the development of arthritis or cardiomyopathy in children (heart disease). Increased oxidation may also restrict glutathione action.

Toxicity manifests itself in a variety of ways, including skin problems, brittle hair and nails, gastrointestinal issues, tiredness, and anomalies of the neurological system.

Brazil nuts (but not too many – just six Brazil nuts may give 800 g of selenium, which is far over the top limit of the recommended consumption!).


Manganese is an antioxidant that has a role in glucose, amino acid, and cholesterol metabolism.

Manhole failure is a rare occurrence in humans.

Toxicity: The majority of the toxicity is related to industrial exposure.

Manganese may be found in a variety of places. Green leafy vegetables, berries, pineapple, lettuce, tempeh, oats, soy, spelt, brown rice, and chickpeas are all good sources of protein.


Molybdenum is involved in food metabolism as well as the breakdown of medicines and poisons.

Extremely uncommon case of molybdenum shortage.

Toxicity is more probable than a shortage. It’s still very uncommon.

Pulses and whole wheat flour are nutritional sources of molybdenum.

When assessing your (or your customers’) dietary requirements, there are three factors to keep in mind.

If you want to feel your best, or if you want to help your customers feel their best, you must meet your fundamental nutritional requirements.

Our very amazing tool, Calculator, has recommendations for the appropriate quantity of carbs, lipids, and proteins (i.e. macronutrients).

You may use the following list of vitamins and minerals to obtain a basic understanding of what each nutrient does and where to get it. However, keep these three things in mind when determining your own (or a client’s) micronutrient requirements….

1. People’s vitamin and mineral requirements vary (significantly).

Micronutrient requirements, intake, and usage are influenced by a variety of variables, including body size, gender, health condition and medicines used, life stage, activity level, and others.

We haven’t included the recommended daily limits for the above-mentioned nutrients in part because of this. It’s simply that the amount of variation is excessive. Consider the differences between the requirements of a menstrual Crossfit athlete and a sedentary elderly guy on several medicines.

(If you’re still looking for a suggestion, the FDA offers a helpful chart.) Please keep in mind that these are just estimates and may not always represent the best quantities for everyone).

People are disadvantaged in general for three reasons: 4

  • Inadequate intake owing to a lack of appetite, a limited diet, sickness, or any other circumstance in which specific food categories or calories are restricted or not adequately digested.
  • Increased requirement for as a result of sickness, injury, surgery, intensive physical training (as in sports) or growth phases (as in pregnant women).
  • Increased nutritional loss as a consequence of heavy sweating, diarrhea, bleeding, or medical conditions or treatments that cause nutrient loss via urine or other bodily fluids.

If you or your customer can relate to at least one of these reasons, you should pay special attention to the downsides. If you have any medical issues or clinical illnesses, you should always see a competent health expert.

2. Don’t just start putting things together.

If you suspect a deficit or excess of micronutrients in yourself or your customers, get tested to be sure.

Whether you’re contemplating supplements or want to know if your customers’ medical problems or medicines influence their micronutrient consumption and usage, consult with physicians and/or pharmacists.

While many supplements are safe, and most individuals benefit from taking high-quality multivitamins and minerals, some (such as iron) may be detrimental if taken when they aren’t required.

3. If you wish to rule out a potential deficit, eat entire meals.

Whole foods are almost impossible to go wrong with. (Are you familiar with the term “broccoli overdose?”)

Furthermore, it seems that a well-balanced diet, rather than supplementation, provides the majority of the benefits of micronutrients4.

Fill up the gaps in your diet as much as possible with whole, minimally processed foods (like those on our list).

You should eat meals like the ones listed below. B. :

  • Fruits and veggies with vibrant colors
  • Mushrooms
  • Spices and herbs
  • Red meat (particularly organ meats), game, poultry, fish, shellfish, and eggs are all good sources of lean protein.
  • Pulses and beans
  • whole grains
  • Dairy products

These foods are rich in vitamins and minerals, but they also include substances whose advantages we are just now discovering. The following nutrients are included in the mix:

  • Plant-based phytonutrients may serve as antioxidants, decrease inflammation, and even affect hormone function.
  • Mushrooms and edible fungus include myconutrients, which aid in the fight against bacteria, viruses, and other diseases.
  • Zootechnotes may be found in animal goods such. B. Conjugated linoleic acid (CLA) and creatine, which may help us lower our risk of illness, increase our strength and muscular mass, and keep our brains healthy.

We are still discovering how food and nutrients impact humans since nutrition science is a new subject.

But what about the ancient adage “one apple a day”? You are correct.


To view the sources of information used in this article, go here.

1. Higdon, J. Vitamins and minerals: An evidence-based approach. Linus Pauling Institute, Linus Pauling Institute, Linus Pauling Institute, Linus Pauling Institute

2. Krause’s Food, Nutrition, & Diet Therapy. L. Kathleen Mahan, Sylvia Escott-Stump. 2003.

3. McBurney MI, Bird JK, Murphy RA, Ciappio ED. In the United States, there is a risk of numerous and concurrent micronutrient deficiencies in children and adults. The journal Nutrients published a paper on June 24th, 2017 titled “Nutrients: A Review” (7).

Postgrad Med J. 2006 Sep;82(971):559-67. 4. Schenkin A. Micronutrients in Health and Disease.

5. Bailey RL, West Jr. KP, Black RE. Global micronutrient deficiency epidemiology. 2015;66(2):22-33 in Annals of Nutrition and Metabolism.

6. Subclinical magnesium deficiency: a significant cause of cardiovascular illness and a public health problem, DiNicolantonio JJ, O’Keefe JH, Wilson W. A heart that is open. 5(1):e000668. Published online January 13, 2018.

7. The CDC’s second nutrition report: A thorough biochemical evaluation of the US population’s nutritional condition.

Taksler GB, Cutler DM, Giovannucci E, Keating NL, Taksler GB, Cutler DM, Giovannucci E, Taksler GB, Cutler DM, Giovan Minority groups suffer from vitamin D deficiency. 2015 Feb;18(3):379-91 in Public Health Nutr.

9. Schleicher, R.L., M.R. Sternberg, A.C. Looker, E.A. Yetley, D.A. Lacher, C.T. Sempos, M.R. Sternberg, M.R. Sternberg, M.R. Sternberg, M.R. Sternberg, M.R. Stern Total blood 25-hydroxyvitamin D and its metabolites determined by liquid chromatography-tandem mass spectrometry in the United States population from 2007 to 2010. 146(5):1051-61 in J Nutr, May 2016.

Sarafin K, Durazo-Arvizu R, Tian L, Phinney KW, Tai S, Camara JE, et al. 10. Sarafin K, Durazo-Arvizu R, Tian L, Phinney KW, Tai S, Camara JE, et al. The Canadian Health Metrics Study’s 25-hydroxyvitamin D levels were standardized. 2015 Nov;102(5):1044-50 in American Journal of Clinical Nutrition.

Cashman KD, Dowling KG, Krabáková Z, Gonzalez-Gross M, Valtuea J, De Henauw S, and others Is there a pandemic of vitamin D deficiency in Europe? 2016 Apr;103(4):1033-44 in American Journal of Clinical Nutrition.

Vitamin D deficiency: Definition, prevalence, causes, and coping methods, by K.D. Cashman. Calcif Tissue Int., 2020, vol. 106, no. 1, pp. 14-29.

Effect of prenatal treatment of multimicronutrients on pregnancy outcomes: a meta-analysis, Shah PS, et al. CMAJ, vol. 180, no. 1, pp. E99-E108, 2009.

Am J Clin Nutr 2009;89:1627S-1633S. Craig WJ. The health consequences of a vegan diet.

15. Tuerk MJ & Fazel N. Zinc deficiency. Curr Opin Gastroenterol 2009;25:136-143.

If you’re a trainer or wish to be one,

It’s both an art and a science to educate customers, patients, friends, and family members to eat healthily and adjust their lifestyles to their bodies, preferences, and situations.

Consider Level 1 certification if you want to learn more about both.

Everyone knows that we need vitamins and minerals like calcium, magnesium, and sodium. But do we know everything we need to know about them? Yes, we do. We always need vitamins and minerals to thrive, but if you want to be healthy and fit, we’ve got a lot more to share with you.. Read more about are vitamins and minerals produced inside the body and let us know what you think.

This article broadly covered the following related topics:

  • vitamins and minerals list
  • vitamins and minerals
  • vitamins and minerals functions
  • daily intake of vitamins and minerals chart
  • vitamins and minerals chart
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