Types of Micronutrients

In 1912, Casimir Funk originally coined the term “vitamine.” He was also known as the ‘father of vitamin therapy’. There are a total of 13 vitamins, which are divided into 2 categories-

• Water-soluble vitamins, which include vitamin B and C,.
• Fat-soluble vitamins, which include vitamins A, D, E, and K.

Water-soluble Vitamins:

• Water-soluble vitamins are required by enzymes engaged in metabolism; enzymes cannot function without water-soluble vitamins.
• Water-soluble vitamins include vitamin C and a range of B vitamins; however, some of these B vitamins include thymine and riboflavin. Niacin, pantothenic acid, pyrooxidize, biotin, folate, cobalamin, and the fat-soluble vitamins A, E, D, and K.
• Except for B6 and B12, water-soluble vitamins cannot be stored in the body and are easily eliminated if not required. Because water-soluble vitamins are not stored in the body, it is critical to consume them on a daily basis to avoid deficiency.
• vitamin D and vitamin K are unique because our bodies make these for themselves.
• Our bodies make vitamin D when we’re exposed to sunlight, and good bacteria in our intestines can provide us with small amounts of vitamin K.
• If you have an excess of water-soluble vitamins in your body system, Then they have to leave the body, and they leave the body through urine.
• While fat-soluble vitamins are stored in our body’s fat tissue and liver, water-soluble vitamins are not stored, and they need to be replaced every single day.

Fat-Soluble Vitamins:

• Unlike water-soluble vitamins, fat-soluble vitamins can be stored in the body for extended periods and later excreted. This storage usually occurs in the liver and adipose tissue.
• The ability of the healthy body to store fat-soluble vitamins decreases the risk of deficiencies. However, overconsumption can lead to toxicity, also referred to as hypervitaminosis.
• When consuming vitamins through foods, the risk of overconsumption is extremely rare. The risk of toxicity usually occurs through high amounts of supplementation.

Minerals:

• Minerals are inorganic (not generated from living matter) materials that are required in trace amounts to help control body activities. Except for iron, all minerals are absorbed in their natural state.
• Minerals are non-organic materials found in water, soil, and rocks. Plants absorb these minerals through their roots. These minerals are then passed on to animals when they eat plants.
• Mineral absorption is hampered when minerals are linked to other molecules. The degree to which a mineral is absorbed is referred to as its mineral bioavailability.
• When 40% of a mineral can be absorbed, it is said to have high mineral bioavailability. Chloride, fluoride, iodine, potassium, and sodium are minerals in this category. Chromium, iron, manganese, and zinc are examples of minerals with a low bioavailability of 10%. The bioavailability of all other minerals ranges from 30 to 40%.
• Some of the best foods for vitamins and minerals are fruits, vegetables, whole grains, beans, lean protein, and dairy products. A great way to get minerals is to consume a variety of foods and get plenty of fruits and vegetables consistently.

There are 16 total minerals that can be separated into two main categories: microminerals and macrominerals.

• Macro minerals:
  • We need macro-minerals more than micro-minerals. The seven main kinds of macrominerals are calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur.
• Micro minerals (trace minerals):
  • Nine microminerals our body needs are chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, and zinc.
• Minerals, like vitamins, are vitally crucial for our overall health.
• They contribute to the construction of our bodies and aid in numerous activities, like maintaining fluid equilibrium in our bodies, conveying nerve impulses, regulating blood sugar, and preserving the health of our skin and hair.
• The best approach to receiving all the required minerals, just like vitamins, is to consume a diversified and balanced diet.
• The best source of these essential micronutrients is unprocessed meals, commonly known as whole foods.

Micronutrients generally refer to vitamins and minerals, and our bodies only need small amounts of these nutrients. Micronutrients are essential for our bodies to function properly. Lacking even one of these essential micronutrients can cause serious negative symptoms of our body’s disease. We need these vitamins and minerals, but what exactly are they, and how can we make sure that we are getting enough of them?

After reading this article, you will be able to describe what micronutrients are, why minerals are crucial to us, and what mineral bioavailability is. We’ll also study which foods are high in vitamins and minerals. This article will provide you with a basic understanding of Micronutrients: Categories of Vitamins and Minerals and their various uses.