MINERALS IN FOOD AND THEIR PROPERTIES

X. Abdashimova

doi:10.5281/zenodo.6981496

X. Abdashimova

Abstract. Mineral substances in food products, their properties, why minerals are needed are discussed. Let's take a closer look at each of them. We will consider in detail not only the importance of minerals in foods, but also their place in the human body.

Keywords: minerals, microelements, macronutrients, thyroid gland, iodine, iron, anemia, magnesium, manganese, copper, chromium, fluorine.

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