NUTR SCI 132 Lecture Notes - Lecture 28: Thiamine, Riboflavin, Niacin
5 Apr 2016
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Iodine: food grown in iodine-rich soils, seafood, seaweed, sea plants, goiter belt in the midwest because of lack of iodine >solution: iodized salt, bakery products, milk. Iron: heme: meat, fish, poultry, non-heme: plants, greens, whole grains, beans, dry fruit, enhance with mfp factor, absorbed, 25% Zinc: meat, fish, poultry, nuts, seeds, whole grains. Grain: best sources of trace minerals and zinc, rich in b-vitamins and vitamin e. Tuesday, april 5, y: vegetables, dark leafy greens. Vitamin a (as beta carotene) vitamin k. Potassium: dark leafy greens most nutrient dense food group, e. g. kale. Orange/yellow vegetables: beta-carotene, potassium, winter squash, carrots, sweet potatoes. Tuesday, april 5, y: beets, lettuce, tomatoes, cucumbers. Fruits: orange/yellow beta carotene, vitamin c, potassium. Thiamin, niacin, vitamin b-12, fe, zinc, trace minerals: beans, soy products. Dairy products: vitamin b-12, riboflavin, calcium, vitamin d. Fortification: not regulated, can have unfortunate amounts of certain minerals in foods and can cause toxicity (e. g. candy bars, enriched bread flour.
