HUMAN NUTRITION - World Food: Production and Use - page 66

Figure 2.22. Protein, fat, carbohydrate, and fiber content of nut, selected fruits, and berries.
(Data from Agricultural Research Service Nutrient Data Laboratory USDA National Nutrient
Database for Standard Reference, Release 17, http: // www.nal.usda.gov / fnic / foodcomp /
Data / SR17 / reports / sr17page.htm.)

acid, vitamin B 6 , folic acid, and vitamins E, D, and K! Vitamin B 12 is only found in
animal sources and so it not present.
In addition to vitamins, guavas are also not a particularly good source of other food
elements, that is, protein, fat, carbohydrates, and fiber as seen in Figure 2.22. Of these
four components guava is higher in carbohydrate and fiber than in protein and fat. In
looking at almonds and fruits given in Figure 2.22 dates are seen to be very high in
carbohydrates and almonds high in fat and higher in protein and fiber than the fruits.
Guaves, paypaya, and strawberries have similar levels of all four components. This
should reinforce the idea that a diet consisting of a variety of fruits would be best
for supplying all vitamins.

2.9 MINERALS

Commonly agreed upon important minerals are given in Table 2.10. Minerals can be
divided into two groups: major minerals, those required at higher levels (i.e., greater
than 200 mg per day), and trace minerals, those required at lower levels (i.e., less
than 200 mg per day). Sodium, potassium, calcium, and magnesium are examples of
minerals required at higher levels, while iron, manganese, copper, and zinc are required
in trace amounts. The common mineral form given is not necessarily that present in
food and are not those commonly available in supplements.
The major minerals, particularly calcium and phosphorus, are used by the body to
produce structures such as bone and teeth. Calcium is also important in maintaining