Vitamins
Vitamins are essential nutrients that the body needs in small amounts. In general, the body cannot produce vitamins. Therefore it needs to be used in food.
They are grouped as soluble in water and soluble in fat. Vitamins D, A, E and K are fat-soluble vitamins that travel easily through the kidneys and are excreted.
On the other hand, folate, riboflavin, vitamin C, vitamin B12, vitamin B6, niacin and thiamin are water-soluble vitamins that are stored in body cells.
What are some healthy sources of nutrients?
Simply understanding the types of nutrition will not help an individual maintain a healthy lifestyle. Instead, they need to take the initiative in planning a meal that combines the nutritional benefits under discussion
Nutrient
.Vitamins
Minerals -
Spinach, banana, egg yolk, nuts and seeds, strong grains, etc.
Protein -
Chicken, fish, turkey, lentils, milk and eggs.
Fiber -
Fruits, millets and sprouts.
Carbohydrates -
rice, bread, whole grains, etc.
Fats -
Nuts, unsaturated fats, etc., are good sources of fat.
Water
What is the correct ratio of essential nutrients for the body?
Take a look at the different proportions based on the types of nutrients a person needs daily.
1. Vitamins
Biotin - 0.3 mg
Folate - 0.4 mg
A- 0.6 mg
B1- 0.14 mg
B2- 0.16 mg
B3- 0.18 mg
B5-0.6 mg
B6-0.2 mg
B12- 0.6 mg
C- 0.75 mg
D - 0.5 mg
E-0.10 mg
Vitamin K-0.80 mg
2. Minerals
Calcium - 1000 mg
Iron - 15 mg
Magnesium - 350 mg
Chromium - 0.12 mg
Copper - 2 mg
Chlorine - 3400 mg
Fluorine-3.5 mg
Iodine-0.15 mg
Nickel - 1 mg
Manganese - 5 mg
Molybdenum - 75 mg
Potassium - 3500 mg
3. Protein
An adult should consume about 800 mg of protein daily.
4. Fiber
An individual should consume about 30,000 mg of fiber regularly.
5. Carbohydrates
Adults should consume 325,000 mg of carbohydrates regularly.
6. Fat
The amount of fat in an adult should be 77000 mg daily.
7. Water
Adults - Experts recommend drinking at least 1.5 to 2 liters of water daily.
This is basic information about the types of nutrients and their sources. An individual can measure and develop a diet chart accordingly.
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