HomeArticlesMinerals | Where to Find Them and How to Preserve Them Do you include minerals in your diet? Explore the types of minerals, their importance, functions, and the main food sources of each of them. Moreover, discover how to best preserve minerals when cooking. How to preserve minerals in food?The main losses of minerals in food generally come from the way in which food is handled - the majority of mineral loss coming through leaching, that is, the minerals are lost washed away by the water. A better way to preserve the mineral content in food would be to choose fast-cooking methods like stir-frying, or procedures that do not involve immersing the food in water for a long time such as steaming, or microwaving.Read more about what minerals are and how much to consumeWhy are minerals important, and which foods contain them?The following table shows each mineral’s main function as well as its main food sources:A varied diet is keyIt is very important a regular intake of both macro-minerals and trace minerals. Eating a varied diet will help ensure an adequate supply of most minerals for healthy people. How varied is your diet? Let us know in the comments below!Do you want to receive information and advice about how to improve your food habits and choices? Check our partners’ website ASSIST: Towards a smarter shopping list.MineralImportant ForMain food sourcesCalcium (Ca)Healthy bones and teethnervous systemmuscle contractionblood clottingimmune system healthMilk and dairy products, dark leafy greens like spinach, kale, turnips, and collard greens, sardines, beans, chickpeas almondsPhosphorus (P)Healthy bonetooth structurecell structureSunflowers seeds, milk and dairy products, nuts, eggs, salmon, tuna, porkSodium (Na)Proper fluid balancenerve transmissionmuscle contractionTable salt, soy sauce; large amounts in processed foods; small amounts in milk, breads, vegetables, and unprocessed meatsChloride (Cl)Proper fluid balancestomach acidTable salt, soy sauce; large amounts in processed foods; small amounts in milk, meats, breads, and vegetablesMagnesium (Mg)Bonesmuscle contractionnerve transmissionimmune system healthNuts and seeds, legumes, green vegetables; seafood; chocolatePotassium (K)Nerve transmissionmuscle contractionNuts, legumes, dark chocolate, fish, leafy green, dried apricots, bananas, cantaloupe, kiwiSulfur (S)Found in protein moleculesFoods rich in protein: meats, fish, eggs, milk and dairy productsIron (Fe)Formation of haemoglobin in red blood cellsLiver, red meat, legumes, shellfish (specially clams), almonds, spinach, poultry, dark chocolateZinc (Zn)Wound healingfetal developmentgrowthsexual maturationimmune system healthOysters, seeds, nuts, meats, fish (anchovies, sardines), whole grainsIodine (I)The thyroid hormonesSeafoods (sea fish, shellfish, and seaweed), iodized saltFluoride (F)Formation of bones and teethprevention of tooth decayDrinking water (either fluoridated or naturally containing fluoride), fish, and most teasCopper (Cu)Production of red and white blood cellsinfant growthbrain developmentthe immune systemstrong bonesShellfish, liver, kidney, nuts and wholegrain cerealsSelenium (Se)Protection of the body against oxidative damageBrazil nuts, tuna, oysters, eggs, cheeseManganese (Mn)Bone formationNuts, mussels, rice, seeds, legumesChromium (Cr)Blood sugar levels regulationsUnrefined foods, especially liver, brewer's yeast, whole grains, nuts, cheesesMolybdenum (Mo)Part of some enzymesLiver, peas, lentils, cocoa, oats, beans References Tolonen, M. (1990). “Vitamins and minerals in health and nutrition”. Accessed 18/5/2020 See MoreSee Less