Naval Education and Training Command: Hospital Corpsman 1 & C: August 1986
Chapter 3: Diet Therapy
Table 3-1, Table of Mineral Elements in Nutrition
Element Rich Sources Function in the Body Iodine Seafood, water, and plant life in nongoiterous region, sodium iodine in iodized salt Assists in normal functioning of the thyroid gland Sodium Table salt, seafood, animal products and foods processed with sodium Regulates osmotic pressure, pH balance and heartbeat Potassium Avocados, bananas, oranges, potatoes, tomatoes, nuts, meat, coffee, tea, milk, and molasses Regulates osmotic pressure and pH balance (a constituent of all cells) Magnesium Nuts, whole grain cereals, legumes, and vegetables Assists in maintaining mineral balance Calcium Milk, yogurt, cheese, some green vegetables, molasses, sardines, and salmon Assists in blood coagulation. Regulates the heartbeat, aids in regulating mineral metabolism and muscle and nerve response (a constituent of bones and teeth) Phosphorus Milk, yogurt, poultry, fish, meats, cheese, nuts, cereals, and legumes Aids in metabolizing organic foodstuffs and maintains pH balance (a constituent of bones and teeth) Iron Liver, egg yolks, meat, oysters, legumes, whole or fortified grains, dark green vegetables, and dried fruit Helps carry oxygen throughout the body (a constituent of hemoglobin, blood, and tissue) Chlorine Table salt, seafoods, and animal products Regulates osmotic pressure (a constituent of gastric acid) Sulphur Protein foods Promotes hair and nail formation and growth (a constituent of all body tissue) Copper Liver, kidney, nuts, dried legumes, some shellfish, and raisins Aids in the use of iron in hemoglobin synthesis Zinc Meat, liver, eggs, seafood (especially oysters), milk, and whole grain products Regulates growth, taste acuity, and appetite (a constituent of enzymes)