Serventi, Luca, Wilson, Georgia Mary Rose, Yukun, Qiao Chen, Tanyitiku, Mary ORCID: https://orcid.org/0000-0003-3809-4340 and Feng, Ziqian (2023) Minerals. Sustainable Food Innovation. Sustainable Development Goals Series (SDGS) . Springer International Publishing AG, Cham, Switzerland, pp. 73-90. ISBN 978-3031123573 ISSN 2523-3084 (doi:10.1007/978-3-031-12358-0_6)

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Abstract

We need numerous minerals for several reasons: strong bones, healthy brain, immunity, metabolism, red blood cells, reproductive health and more. Some are needed in large daily amounts such as mg (electrolytes), others in lower amounts such as μg (trace minerals). Geography is key, since minerals are found in soil and water. Food sources can concentrate minerals differently. For example, potassium abounds in bananas, iodine in seafood, zinc in organ meat and hemp seeds. Quality is important too: calcium is found in dairy and leafy greens, iron is abundant in meat and lentils. What differs is their bioavailability due to antinutrients (plant) and other factors such as acidity (animal). Food processing can optimize absorption of such nutrients. Furthermore, overlooked sources such as defatted seeds and “ugly” produce are abundant in minerals. Modern innovations can enhance their appeal by developing new food products which combine nutrition, low footprint and affordable taste.

Item Type:	Book Section
Uncontrolled Keywords:	Calcium, Iron, Magnesium, Potassium, Sodium, Zinc
Subjects:	Q Science > Q Science (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research
Last Modified:	05 Mar 2026 13:04
URI:	https://gala.gre.ac.uk/id/eprint/48074

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