Magnesium food sources

Table 9. Common Food Sources Rich in Magnesium ...

Approximately fifteen minerals are considered nutrients calcium, chromium, cohalt, copper, iron, magnesium, manganese, molybdenum, nickel, phosphorus, selenium, silicon, tin, vanadium, and zinc) of these minerals, those in italics are essential to mammalian nutrition. Minerals, which are important for good nutrition, are supplied in an organism s diet. However, we have recently realized that the biological availability of the minerals from their food sources is also important in nutrition (J). Internal metabolism, distribution, and retention are less important factors in mineral nutrition. 

Interestingly, seaweed contains considerably high amoimts of iron and copper compared to food sources renowned to contain those minerals such as, meat and spinach (Holland et ah, 1993). In addition, a normal portion size of brown seaweed, which includes species such as Laminaria and Undaria, provides more than 50% of the recommended daily allowance of magnesium. Therefore, seaweed can be used as a food supplement to fulfill most of the important mineral requirements of the body. 

In addition to the macronutrients, nuts contain significant amounts of essential micronutrients such as vitamin E, calcium, magnesium, potassium, and folate [29]. Nuts are also one of the richest whole foods sources of vitamin E and were specifically recommended in the 2005 Dietary... 

Groupings by rank of common food sources of magnesium are given in the section on MINERAL[S], Table M-25, Mineral Table. 

Milk is an excellent source of calcium, phosphorus, riboflavin (vitamin B2), thiamine (vitamin Bl) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc (Food Standards Agency, 2002). In particular, dairy products are an important source of calcium, which is vital for maintaining optimal bone health in humans (Prentice, 2004). The vitamins and minerals it provides are all bioavailable (i.e. available for absorption and use by the body) and thus milk consumption in humans increases the chances of achieving nutritional recommendations for daily vitamins and mineral intake (Bellew et al., 2000). 

Magnesium is present in most foods but green plants are an important source since the chlorophyll molecule contains magnesium. 

The many diverse components of milk have demonstrable effects on human health. Perhaps, the most commonly associated component of dairy food is that of dietary calcium. Dairy products provide the most significant contribution to dietary calcium intake in the modem Western diet. It has been estimated that dairy products contribute to >72% of dietary calcium in the United States (Huth et al., 2006). Calcium is an important mineral for maintenance of optimal bone health (Bonjour et al., 2009) and is an integral component of key metabolic pathways relating to, for example, muscle contraction both in skeletal and smooth muscle (Cheng and Lederer, 2008). Further, dairy products contribute other essential nutrients in the diet, such as proteins, phosphorus, potassium, zinc, magnesium, selenium, folate, riboflavin, vitamin B12, and vitamin A (Haug et al., 2007 Huth et al., 2006). Low-fat milk alternatives are fortified with vitamin A and vitamin D which is added to milk and fermented milk in many countries making it an important source for vitamin D (Huth et al., 2006). 

Arabs discovered the herb and named it al-facl-facah, or father of all foods, which the Spanish changed to alfalfa. It is rich in nutrients and minerals, including calcium, potassium, iron, magnesium, and zinc. A source of eight essential amino acids, alfalfa is used in China to treat fever, in India to treat ulcers, in Iraq and Turkey to treat arthritis, and in the U.S. in some natural therapies for cancer. It has also been employed for urinary infections, menopause, fatigue, and as an antibiotic and an antiasthmatic. 

A method is presented for producing concentrate of dehydrated Jerusalem artichoke tubers. The novel product is characterized by a high content of micro- and macroelements (e.g., silicon, potassium, phosphorus, and magnesium). It provides a biologically active additive for foodstuffs, a base or component of food products, and can also be a source material for the production of inulin for use in the biotechnological, medicine, cosmetics, and pharmaceutical industries. 

The RDA for magnesium Ls 4,5 mg/kg body weighf. Thus, ihe KDA for a 70-kg marr is 315 mg. The typical intake of Mg in the United States Ls about 300 mg/day. Plants and meats contain about 0.2 to 0.3 mg Mg/kg of food- Milk is a relatively poor source of Mg. Human breast milk contains about 1.4 mM magnesium- Thus, a typical rate of milk production 750 ml/day) results in the loss of about 1.0 ntmol... 

The energy of a corrosion reaction is used to prepare a meal that has a self-contained heat source. The heat comes from a packet containing a powder made of a magnesium-iron alloy and a separate packet of salt water. When the contents of the two packets mix, the reaction between the metal, salt water, and oxygen in the air releases enough energy to heat the food by 100°C in 15 minutes. The process is used to provide heated food or beverages to military personnel, truck drivers, and sports fans. 

Shells are occasionally found in archaeological sites, both naturally and as a by-product of human activity. Shellfish - such as oysters, clams, mussels, scallops, limpets, and many others - are an important category of foods eaten both today and in the past. Evidence for the consumption of shellfish dates back several hundred thousand years in human prehistory. Shellfish are a plentiful and easily collected source of protein and essential trace elements such as iron, copper, and magnesium. Shells from both fresh and saltwater species appear in archaeological sites. 

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