Manual of Clinical Nutrition

Major Nutrients: Functions and Sources

Manual of Clinical Nutrition Management II- 25 Copyright © 2013 Compass Group, Inc.

Trace Elements Important Sources Physiologic Roles

Iron
Liver, meat, fish and poultry
Whole grain and enriched cereals
Legumes
Green leafy vegetables
Eggs
Dried fruit
Foods cooked in iron pots and skillets
(especially foods with a high acid content)

Essential to the formation of hemoglobin in

blood and myoglobin in muscles, which

supply oxygen to cells

Zinc
Animal products (especially liver and oysters)
Beef, lamb, pork
Whole grain cereals
Legumes
Peanuts
Peanut butter

Essential in wound healing, synthesis of

proteins, mobilization of vitamin A from

liver, normal cellular immune functions,

and normal growth of genital organs

Copper
Organ meats
Shellfish (especially oysters and crabs)
Whole grain cereals
Hickory and brazil nuts, sesame and sunflower
seeds
Legumes (soybeans, kidney, navy, lima beans)

Essential for formation of red blood cells

and the utilization of iron, production of

energy, cell protection against oxidative

damage, and synthesis of connective tissue

Iodine
Iodized salt used at the table and in cooking
Part of thyroid hormones
Influences physical and mental growth,
functioning of nervous and muscle tissues,
circulatory activity, and metabolism of all
nutrients

Fluoride
Fluoridated water
Seafood

Increases deposit of calcium, which

strengthens the bone and reduces the acid

in the mouth, therefore decreasing tooth

decay

Chromium
Manganese
Molybdenum
Selenium
Nickel
Silicon
Vanadium

Present in very small amounts in plant foods

(ie, whole grains, dried beans and peas, nuts,

seeds, fresh fruits and vegetables)

Animal foods (meat, fish, poultry, eggs)

Essential as components of enzymes and

hormones