Tribhuvan university

Institute of Agriculture and Animal Science (IAAS),

Lamjung, Campus
An assignment on:
Classification, Functions, Requirements, Deficiency, Symptoms, and Food sources of
Carbohydrates, Protein, Lipids, Water, Vitamins, and Minerals

Submitted To:
Srijana Bhurtel
IAAS, Lamjung Campus
Submitted By:
Bharat Khadka
Roll No: 21
8th semester
IAAS, Lamjung Campus
CLASSIFICATION, FUNCTIONS, REQUIREMENTS, DEFICIENCY, SYMPTOMS,
AND FOOD SOURCES OF:
Carbohydrates:
Carbohydrates are the most abundant organic constituents of plants. They serve as the major
source of chemical energy for living organisms (e.g. sugars and starch) and important
constituents of supporting tissues (e.g. cellulose).
Carbohydrates are usually defined as polyhydroxy aldehydes and ketones or substances that
hydrolyze to yield polyhydroxy aldehydes and ketones. Simple carbohydrates are known as
sugars or saccharides (Latin Saccharum, sugar) and the ending of the names of most sugars is -
ose. For instance: glucose, fructose, sucrose, maltose, etc.
Functions:
 Carbohydrates serve as energy source animal body.
 Carbohydrate oxidation provides energy.
 They are part of the structural framework of DNA and RNA molecules.
 They supply carbon atoms for the synthesis of other biochemical substances (proteins,
lipids, and nucleic acids).
 Carbohydrate storage, in the form of glycogen, provides a short-term energy reserve.
 They trigger hunger and fullness and help in the digestion process.
 Sparing the use of proteins for energy.
 Breakdown of fatty acids and preventing ketosis.
Classification:
Carbohydrates are usually divided into two major groups according to their chemical structure;
sugar and non-sugar.
Sugars are divided into two major groups:
A. Monosaccharides:
It is the simplest form of sugar that cannot be hydrolyzed into the smaller unit under mild
conditions. They are subdivided depending on the number of carbon atoms present in the
molecules. For instance: Triose (C3H6O3), Tetrose (C4H8O4), Pentoses (C5H10O5);
(Arabinose, Xylose, Ribose), and Hexoses (C 6H12O6); (Glucose, Fructose, Mannose,
Galactose).
B. Oligosaccharides:
The most frequently occurring CHO produces two molecules of simple sugars after
hydrolysis. Monosaccharides and oligosaccharides are crystalline compounds that are
readily soluble in water and usually have a sweet taste.
For example; Sucrose, Lactose, Maltose, Cellobiose, Raffinose, Stachyose, and
Trehalose.
Non-sugars are tasteless, insoluble, amorphous compounds with a high molecule weight. They
are divided into two subgroups.
A. Homopolysaccharides:
They provide only one type of monosaccharide on hydrolysis. For example, Starch,
Glycogens, Dextrin, Cellulose, Fructosans, Pectin, and Chitin.
B. Heteropolysaccharides:
They are mixed polysaccharides that yield mixtures of monosaccharides and derived
products. For instance, Hemicellulose, Gums, Mucilage, Agar, Heparin, etc.
Requirements:
The Food and Agriculture Organization (FAO) and World Health Organization (WHO) jointly
recommend that national dietary guidelines set a goal of 45-65% or 55-75% of total energy from
carbohydrates to meet daily energy needs, but only 10% directly from sugars (their term for
simple carbohydrates). The optimal levels of carbohydrates in the diet, considering the
physiological needs for proteins and fats are given in the table.
Age group The optimal level of carbohydrate calories as a
percent of total calories
Adults 50-70
Pregnant and 40-50
lactating women
Infants (1-12 months) 40-50
Preschool (1-5 years) 40-60
Older children and 50-70
adolescents

Deficiency Symptoms:
 Exhaustion, fatigue, and irritability
 Headache and Nausea
 Muscle aches and cramps
 Smelly breath i.e. bad breath
 Lack of concentration and mental sharpness
 Dehydration
 Altered bowel habits (diarrhea or constipation)
 Sodium, vitamin, and mineral deficiency
 Increased lipid levels in the blood.
 Hypoglycemia i.e. glucose level in the blood drops below normal value causes a feeling
of dizziness, lethargy, confusion, and triggers hunger.
Sources of Carbohydrates:

 Grains, such as bread, noodles, pasta, crackers, cereals, and rice

  Fruits, such as apples, bananas, berries, mangoes, melons, and oranges
 Dairy products, such as milk and yogurt
 Legumes, including dried beans, lentils, and peas
 Snack foods and sweets, such as cakes, cookies, candy, and other desserts
 Juices, regular sodas, fruit drinks, sports drinks, and energy drinks that contain sugar
 Starchy vegetables, such as potatoes, corn, and peas

Proteins:
Proteins are complex nitrogenous organic chemical compounds specially made up of carbon,
hydrogen, and nitrogen. The molecules which yield amino acids upon hydrolysis are called
proteins. They are natural polymers of amino acids. They are the basis for the major structural
components of animal and human tissue. They act as biological catalysts (Enzymes), form
structural parts of organisms, participate in different cell reactions, act as molecules of immunity,
and provide fuel.
Functions:
 Protein is vital in the maintenance of body tissue, including development and repair.
 It is the major source of energy.
 Protein is involved in creating some hormones, helps control body functions that involve
the interaction of several organs, and helps regulate cell growth.
 It produces enzymes that increase the rate of chemical reactions in the body.
 Proteins are called antibodies to help rid the body of foreign proteins and help prevent
infections, illnesses, and diseases.
 Proteins transport small molecules through the organism. Hemoglobin is the protein that
transports oxygen to the cells and it is called a transport protein.
 Proteins make up a large protein of muscle fiber and help in the movement of various
parts of our bodies.
Classification:
Based on the structure of protein:
1. Simple Protein:
Protein on hydrolysis gives only amino acid or their derivatives some are soluble in
distilled water like albumin, insulin, globulin, protamines, histones, etc. whereas some
are insoluble in distilled water are hemoglobin, prolamins, gluten, etc.
2. Conjugated Protein:
They are combinations of protein with a non-protein part called a prosthetic group. E.g.
hemoglobin, chromoprotein, lipoprotein, nucleoprotein, glycoprotein, phosphoprotein,
and metalloprotein.
3. Derived Protein:
Protein that is produced by the degradation of naturally occurring protein by the action of
heat, enzyme, or chemical agents is called derived protein. E.g. proteases, peptides, and
peptones.
Based on function in the body:
1. Structural Protein: collagen, connective tissue
2. Contractile Protein: myosin, actin
3. Catalytic Protein: enzymes
4. Transport Protein: hemoglobin, myoglobin, albumin, transferrin
5. Regulatory Protein or hormones: insulin
6. Protective Protein: immunoglobin, clotting factors
Based on Shape:
1. Globular Proteins:
They are spherical or oval in shape. They are easily soluble, e.g. albumins, globulins, and
protamines.
2. Fibrous Proteins:
The molecules are elongated or needle-shaped. Their solubility is minimum. They resist
digestion. Collagen, elastin, and keratins are examples.
Requirements:
The Food and Drug Administration (FDA) recommends that adults consume 50 grams (g) of
protein a day, as part of a 2,000-calorie diet. A person’s daily value may be higher or lower
depending on their calorie intake. The Dietary Guidelines for Americans 2015-2020 provide the
following recommended daily amounts (RDA) for protein by sex and age group:
Age Protein RDA
Children aged 1-3 13 g
Children aged 4-8 19 g
Children aged 9-13 34 g
Female teens aged 14-18 46 g
Male teen aged 14-18 52 g
Female adult aged 19+ 46 g
Male adult aged 19+ 56 g

Protein Deficiency:
The deficiency of protein can lead to malnutrition, such as kwashiorkor and marasmus, which
can be life-threatening.
Symptoms:
 weak muscle tone
 edema or swelling due to fluid retention
 thin, brittle hair
 skin lesions
 in adults, a loss of muscle mass
 in children, growth deficits
  hormone imbalances

Food sources of Protein:

Both animal and plant foods can be excellent sources of protein foods. The following foods are
the sources of protein.
Seafood, lean meats and poultry, eggs, and legumes, which include beans and peas, nuts, seeds,
soy products, and dairy products, such as milk, cheese, and yogurt, also contain protein.

Water:
Water is one of the most vital of all nutrients. Water is an inorganic liquid chemical that is
colorless, odorless, and tasteless that makes up most of the Earth’s hydrosphere and the fluids in
the body of all living beings. Water is an extremely important component for the existence of life
as it is vital for all biological processes. It occupies 71% of the total land on the Earth and about
70% of the total body weight of humans.
Functions:
 Water is a vital body fluid that is essential for regulating the processes like digestion,
transport of nutrients, and excretion.
 Water regulates the body temperature through the process of sweating and evaporation.
 Water is the medium for all metabolic reactions in the body as all metabolic reactions in
the body take place in the solution phase.
 Water dissolves ionic and polar organic compounds and allows the transportation of the
products of digestion to the place of requirement in the body.
 Water helps in maintaining the acid-base balance of the body.
 Water helps in the maintenance of the plant structures by providing the appropriate
pressure to the plant tissues.

Requirements:
For men, the Institute of Medicine (IOM) recommends a total of 13 cups (about 3 liters) of fluid
each day. For women, they suggest 9 cups (a little over 2 liters) of fluid each day. Pregnant
women should drink about 10 cups of water daily. Those who breastfeed need about 12 cups.

Deficiency of Water:
When the body doesn't have enough water, dehydration results. Dehydration can be brought on
by vomiting, diarrhea, excessive perspiration, burns, kidney failure, and the use of diuretics. As
dehydration develops, people experience increased thirst and may also sweat less and produce
less urine. Very dehydrated people may experience confusion or lightheadedness.
Symptoms:
 The first symptoms of dehydration include thirst, darker urine, and decreased urine
production.
 Dizziness and headaches
  Dry mouth and foul breath
 Sudden cravings for food
 Constipation and other digestive problems
 involuntary muscle contractions, seizures, and loss of consciousness. If left untreated,
dehydration-induced seizures can lead to death.
 Hypovolemic shock: Sweating, weakness, pale skin, decreased urine production, clammy
skin, and agitation are symptoms of this potentially fatal condition.

Sources of Water:
 Drinking water
 Water content in food such as cucumbers (95% water), carrots, zucchini, spinach, celery,
cauliflower, tomatoes, watermelon, strawberries, yogurt, and grapefruit.
 Metabolic water: water produced in the body after oxidation of different nutrients.
Glucose produces 0.6 gm per gm, Starch produces 0.56 gm per gm, and Protein produces
0.42 gm per gm.

Classification of water in the human body:

 Intracellular water: within the cell
 Extracellular water: outside cell
 Bound water: Bound water differs from water in that it is combined with the constituents
of protoplasm by either physical or chemical means.
 Metabolic water: When organic compounds such as fat, proteins, and carbohydrates are
oxidized in the body, one of the end products is water. Similarly, when proteins, fats, and
carbohydrates are synthesized liberation of water takes place. The water which is
available to the body through such biochemical reaction is known as metabolic water.

Fat (Lipids):
The group of chemical substances that are fatty acids or their derivatives that are soluble in
organic solvents like benzene, ether, and chloroform but insoluble in water are called lipids.
Numerous organic oils, waxes, and steroids are among them. Lipids act as electron carriers in an
enzymatic reaction as a component of the biological membranes and are stored as a source of
energy.

Function:
 Protecting nerve cells
 Helping the body absorb certain fat-soluble vitamins A, D, E, and K
 Helping produce hormones, including estrogen, testosterone, and cortisol
 Supporting cells and aiding in essential functions

Role of lipids in food:

 High energy source: Fat-rich foods naturally have a high caloric density. Foods that are
high in fat contain more calories than foods high in protein or carbohydrates.
  Smell, taste, texture, and satiety: Fat contains dissolved compounds that contribute to
mouth-watering aromas and flavors. Fat also adds texture to food and helps keep baked
foods moist. Fats contribute to the smooth, creamy, moist, tender, and crispy textures of
various foods. Frying foods lock in flavor and lessens cooking time.

Classification:
1. Simple lipid:
These are the neutral fat and waxes. Neutral fats and compounds of fatty acids and
glycerol in the ratio of the three fatty acids to each glycerol base. Waxes are compounds
of fatty acids with straight-chain alcohol.
Fats: Esters of fatty acids with glycerol. Oils are fats in the liquid state.
Waxes: Esters of fatty acids with higher molecular weight monohydroxy alcohols. E.g.
bee waxes, sperm oil wool fat, etc.
2. Compound lipid:
The lipid which contains more than one molecule of lipid and is combined with glycerol
and other substances is called compound lipid (fatty acid + Glycerol + other).
Phospholipid: Fatty acid + glycerol + phosphorus. These are present in all living cells
and essential for the permeability, transport, and metabolism of fat and blood
coagulation. E.g. phosphoglyceride, lecithin, cephalin, Plasmogin.
Glycolipid: Two alcohol of glycerol esterified with fatty acids and sugar residue.
3. Derived lipid:
These substances are derived by hydrolysis from the compound and simple lipids. These
fatty acids include carotenoids, steroids, terpenes, cholesterol, etc.

Non-saponifiable lipids:
A non-saponifiable lipid cannot be disintegrated into smaller molecules through hydrolysis. Non-
saponifiable lipids include cholesterol, prostaglandins, etc.

Saponifiable Lipids:
A saponifiable lipid comprises one or more ester groups, enabling it to undergo hydrolysis in the
presence of a base, acid, or enzymes, including waxes, triglycerides, sphingolipids, and
phospholipids.

Fatty acids are carboxylic acids (or organic acids), usually with long aliphatic tails (long chains),
either unsaturated or saturated. Fatty acids are of the following types:

Saturated fatty acids:

The lack of carbon-carbon double bonds indicates that the fatty acid is saturated. The saturated
fatty acids have higher melting points compared to unsaturated acids of the corresponding size
due to their ability to pack their molecules together thus leading to a straight rod-like shape.

Unsaturated fatty acids:

The unsaturated fatty acid is indicated when a fatty acid has more than one double bond.
Generally, naturally occurring fatty acids possesses an even number of carbon atoms and are
unbranched.
 Whereas, unsaturated fatty acids contain a cis-double bond(s) which create a structural kink that
disables them to group their molecules in a straight rod-like shape

Deficiency of lipids:
Dry rashes, hair loss, a weaker immune system, and issues related to vitamin deficiencies.

Symptoms of Fat Deficiency:

 Scaly, dry skin (skin inflammation)
 Not able to lose weight
 Constantly feeling cold
 Always feeling hungry
 Hormonal imbalance
 Slow wound healing
 Hair loss

Sources of lipids:
 fatty cuts of meat.
 full-fat milk, cheese, butter, cream.
 most commercially baked products (such as biscuits and pastries)
 most deep-fried fast foods.
 coconut and palm oil.

Vitamins:
Vitamins are organic substances required by animals in very small amounts for regulating
various body processes for normal growth, production, and reproduction.

Classification of Vitamins:
 Fat-soluble vitamins:
Vitamins A, D, E, and K are fat-soluble. These are stored in adipose tissues and hence are
called fat-soluble vitamins.
 Water soluble vitamins:
Water-soluble vitamins, such as those in the B group and vitamin C, cannot be kept in our
bodies because they flow through the urine. Our bodies need to receive these vitamins
through a regular diet.

S.N. Vitamins Functions Deficiency, Sources Requirements

symptoms
1. A(Retinol) Needed for eye health, Night Green leafy Recommended
vision, immune function, cell blindness, skin vegetables, daily amount is:
growth, reproduction, and issues, such as 900 micrograms
fetal development. respiratory leafy greens for adult men and
tract infections and broccoli 700 micrograms
Orange and for adult women.
yellow
 vegetables,
such as
carrots,
pumpkin,
sweet
potatoes and
squash,
dairy
products,
eggs, fish
oils, and
beef liver.
2. B1(Thiamin) Involves in the synthesis of This leads to Some fresh The Recommended
amino acids. beriberi; fruits (such Dietary Allowance
Changes carbohydrates to weight loss as bananas (RDA) for men
energy. and anorexia and ages 19 and older
can develop. oranges), is 1.2 mg daily and
peas, nuts, for women in the
whole grain same age range is
bread, liver, 1.1 mg daily.
and some For pregnancy and
fortified lactation, the
breakfast amount increases
cereals. to 1.4 mg daily.
0.5 mg/1000
calories
3. B2 (Riboflavin) Cell respiration, Eye problems, Liver, 0.6mg /
need for growth, Photophobia, pulses, nuts, 1000
affects eyes, skin skin changes, milk, eggs, calories
and nerves swollen tongue cereals
functioning , colocasia,
radish
leaves,
Sitaphal,
other
vegetables.
4. B3 (Niacin) Coenzyme in tissue Pellagra, Yeast, 6.6mg/1000
oxidation to Diarrhea, Liver, Kcal of energy
produce ATP, Dermatitis, Sheep,
nervous Dementia, Ground
, digestive, skin Skin nut, Flesh
health itching, Red food,
, CNS Cereals,
affected, Fish,
Dizziness, pulses,
mental vegetables
 depression and
fruits
5. B5 (Pantothenic Coenzyme in scaly skin, Liver, egg, 10mg/day
acid) the formation dermatitis, heart,
of active degeneration peanuts
acetate CO-A of , wheat
during nerve tissues
acetylation,
6. B6 (Pyridoxine) Part of enzyme Anemia. Wheat, corn, 2mg/day
system which meat,
removes CO2 from liver,
acid group of certain bananas,
amino acid, CHO, cabbage,
protein and fat carrot,
metabolism peanuts
7. B7 (Biotin) Coenzyme in Scaly skin, Microbial Microbe
synthesis of skin synthesis synthesize
aspartic acid that lesions, in intestine so non
help in protein deteriorations essential
synthesis of
nerve fibers
8. B9 (Folic acid) Formation of Pernicious and Liver, green 0.4 mg/day,
blood cells by megaloblastic vegetables, pregnancy
bone marrow, anemia nuts 0.8mg/day,
involved in and beans lactation
formation of 0.5mg/day
hemoglobin
synthesize amino
acid
9. B12 Coenzyme in Pernicious In cereals, 2.4 mcg
(Cyanocobalamin) protein synthesis, anemia fish /adult/day
formation of , egg, meat, 2.6mcg- pregnant
nucleic acid, milk, 2.8mcg –
Transmethylation Except for lactation
vegetable
source.
Bacteria
synthesizes
in
body.
10. C (Ascorbic acid) Collagen Scurvy, Amla, Adult 60 mg/day,
formation, Megaloblastic Guava Infants 35mg/day,
Capillary walls, anemia, drumsticks, Children
hemoglobin Delayed Cabbage, 40mg/day
formation, RBC wound Amaranth,
maturation, healing, Orange,
 Wound healing, susceptible to papaya
fever and fever and Pineapple,
infection infections Tomato,
resistance, fruits
absorption of Ca and other
vegetables
11. D (D2: Growth and development of Rickets, Fish oils, Vit D2: Adults 100
Ergocalciferol bones, Bone metabolism, Osteomalacia fortified IU
ol and D3: Chole- control neuromuscular milk, liver, Infants and
calciferol) functions. muscles. Children
200 IU
Pregnancy and
Lactation 400 IU
Vit D3: 10 mcg for
adult per
day
12. E (Tocopherol) Maintain reproductive health, Weakness of
Vegetables, Adults 25-30mg
and provide immunity. muscle, hair
plant-based Children 3-7mg
loss, oils, nuts,
gastrointestinal
seeds, fruits,
disease, sunflower,
infertility
safflower,
and soybean
oil.
13. K (Phylloquinone) Responsible for blood Osteoporosis, Green leafy 90 mcg/day
clotting, forms prothrombin Coronary heart vegetables
by the liver disease including
collard ad
turnip
greens, kale,
spinach,
broccoli,
soybean,
and canola
oil, fortified
meal
replacement
shakes

Minerals:
Minerals are solid substances that are present in nature and can be made of one element or more
elements combined (chemical compounds) which is required by our body to function normally.
The important group of simple inorganic nutrients essential for the growth and upkeep of the
body.
 Classification:
Minerals are generally classified into two categories.
Based on the requirement of the body:
1. Macroelements (≥100mg): The minerals which are required in relatively large amounts
and most cases, they are used in the synthesis of structural tissues. Their concentration is
expressed in terms of percentages. The important major elements are Calcium,
Phosphorus, Magnesium, Sodium, Potassium, Chlorine, and Sulphur
2. Microelements (<100 mg): These required in trace amounts usually function as
activators or as a part of the enzyme system. The important trace elements are iron,
copper, iodine, cobalt, zinc, manganese, fluorine, selenium, molybdenum, chromium,
nickel, silicon, tin, and vanadium.

The following are some of the common minerals in food and their function, deficiency
symptoms, food sources, and their requirements.

Minerals Function Deficiency, Food sources Requirements

Symptoms
Calcium (Ca)  Essential for  Rickets and Milk (120-  Adults: 800
blood Osteomalacia 200 mg), mg/day
coagulation.  Osteoporosis Dairy  Pregnancy and
 An essential (abnormal Products, Lactation: 1200
constituent of thinning of Eggs, mg/day
bone and bone tissue Pulses (60-  Infants: 400-600
teeth in older 150mg) mg/day
formation. person)  Children: 800-
 Muscle  Tetany (a 1200 mg/day
contraction decrease in
and ionized
relaxation. serum
 Cell calcium)
membrane
permeability
and enzyme
activation.
Phosphorus (P)  Forms bones  Rickets Nearly all  Adults: 800
and teeth  Osteomalacia foods mg/day
 Helps the (Milk,  Pregnancy and
body store Cheese, Lactation: 1200
and use Meat, Eggs, mg/day
energy. Cereals,  Infants: 400-600
Legumes) mg/day
 Children: 800-
1200 mg/day
Magnesium (Mg)  Helps  Weak Potatoes, Adults: 280 mg
maintain muscles, Fruits, Pregnancy: 320
water balance  Convulsion Whole mg
  Controls  Inhibits grains, Lactation: 355mg
nerve impulse function of Green Infants:
transmission muscle & vegetables, 40-60mg
 Carbohydrate nervous milk, Children:
and Protein systems cheese, meat 80-400mg
Metabolism

Sodium (Na)  Maintains  Muscular Table salt, Adults: 500mg

cellular cramps Meat, Infants: 120-
osmotic Dairy 200mg
pressure. products, Children: 225-
 Nerve Carrots, 500mg
function Beets
 Acid-base
balance

Potassium (K)  Controls Hyperkalemia Spinach, Adults: 200 mg

nerve Hypokalemia, Apples, Infants: 500-700
impulses and Paralysis, Oranges, mg
muscle Hypertensions Tomatoes, Children: 1000-
contractions. Papaya, 2000mg
 Helps in Bananas,
maintaining Lemons,
fluid balance Celery,
in the body. Mushrooms,
 Maintains Pecans,
proper Raisins,
functioning Pineapple,
of muscle and Rice,
nervous Cucumbers,
system. Strawberries,
Figs,
Brussels
Sprouts, and
Legumes

Chlorine (Cl)  Osmotic Gastrointestinal Table salt, Adults: 750 mg

balance of disorder soy sauce, Infants: 180-300
body fluid (hyperchloremic liver, milk, mg
 Acid-base alkalosis) and peanuts. Children: 350-
balance 750mg
maintains
gastric acidity
 Chlorine
maintains
gastric acidity
Iron (Fe)  Helps in Anemia Meat, Eggs,
transporting Beans,
oxygen to all Baked
parts of the Potato, Dried
body. Fruits, Green
 Produces and Leafy
stores the Vegetables,
energy for Whole, and
further Enriched
metabolisms. Grains

Iodine (I)  Promotes the  Goiter Seafood, Adult: Men 10 mg,

normal (enlarged Seaweed, Women 15mg
functioning thyroid gland and Iodized Pregnancy and
of the thyroid in adults) salt Lactation :15-30mg
gland.  Cretinism (In Infants: 6-10mg
 Helps in the children) Children: 10-15 mg
proper
functioning
of brain
functions.
 Promotes
normal
growth and
development
of cells.

Zinc (Zn)  Growth and Impaired wound Beef, Pork, Adults: 15 mg

Development healing, Dark Meat, Infants: 5 mg
Component Hypogonadism Chicken, Children: 10-15 mg
of many Hypogeusia and Cashews,
enzymes hyposmia Almonds,
 Aids in Peanuts,
wound Beans, Split
healing Peas, and
 Supports the lentils
immune
system
 Helps in the
formation of
strong bones
Copper (Cu)  Formation of Anemia, Crab, Adults: 1.5-3mg
red blood neutropenia, Lobster, Infants: 0.4-0.7mg
cells. Neurological Mussels, Children: 1.5mg
 Helps with problems including Oysters,
the myelopathy, Nuts,
 functioning peripheral Wholegrains,
of the neuropathy, and and Yeast
nervous optic neuropathy extract
system.

Manganese (Mn)  Protein, CHO Neurological Cereals, Adults: 2mg

and fat disorder Nuts, Oils, Infants: 0.3-1mg
metabolism Vegetables, Children: 1.5mg
and
Wholegrains

Selenium (Se)  Integral Keshan Seafood Adult: 55-70

component of Disease (a form of Legumes, mcg
Glutathione heart disease) Cereals, Infants: 10-15
peroxidase Keshin_beck Vegetables, mcg
 Works as an Disease (bone Dairy Children: 25-250
antioxidant and joints products mcg
 Needed for disease)
synthesis of Male infertility
thyroid
hormone
Molybdenum  Component Legumes, Adults: 75-250 mcg
of Xanthenes meat Infants: 15-40 mcg
oxidase Children: 25-250 mcg
Fluorine  Accumulation Dental caries, Fish, tea, Adults: 1.5-4 mg
in bone and osteoporosis drinking Infants: 0.1-1 mg
teeth water Children: 0.5-2.5
mg
Cobalt (Co)  Component Vit B12
of Vit B12
 Formation of
RBCs
Sulfur (S)  Involved in Cystinuria Cheese, Diets adequate in
protein (Excessive Eggs, Nuts, protein contains
synthesis. urinary excretion Turnips, adequate Sulphur
 Protects your of cystine) Onions, Fish,
cells from Renal calculus Wheat
damage. Germ,
 Helps in Cucumbers,
promoting the Corn,
loosening and Cauliflower,
shedding of and Broccoli
Skin