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Minerals

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Sustainable Food Innovation

Part of the book series: Sustainable Development Goals Series ((SDGS))

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Abstract

We need numerous minerals for several reasons: strong bones, healthy brain, immunity, metabolism, red blood cells, reproductive health and more. Some are needed in large daily amounts such as mg (electrolytes), others in lower amounts such as μg (trace minerals). Geography is key, since minerals are found in soil and water. Food sources can concentrate minerals differently. For example, potassium abounds in bananas, iodine in seafood, zinc in organ meat and hemp seeds. Quality is important too: calcium is found in dairy and leafy greens, iron is abundant in meat and lentils. What differs is their bioavailability due to antinutrients (plant) and other factors such as acidity (animal). Food processing can optimize absorption of such nutrients. Furthermore, overlooked sources such as defatted seeds and “ugly” produce are abundant in minerals. Modern innovations can enhance their appeal by developing new food products which combine nutrition, low footprint and affordable taste.

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Acknowledgments

Authors would like to acknowledge Sam Howard, Casey McAvoy, Arnold Ruan and Duncan Vroland for contributing to data collection.

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Authors and Affiliations

  1. Department of Wine, Food and Molecular Biosciences, Lincoln University, Faculty of Agriculture and Life Sciences, Christchurch, New Zealand

    Luca Serventi, Georgia Mary Rose Wilson, Qiao Chen, Yukun Li, Mary Tanyitiku & Ziqian Feng

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  1. Luca Serventi
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  2. Georgia Mary Rose Wilson
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Correspondence to Luca Serventi .

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  1. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand

    Luca Serventi

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Serventi, L., Wilson, G.M.R., Chen, Q., Li, Y., Tanyitiku, M., Feng, Z. (2023). Minerals. In: Serventi, L. (eds) Sustainable Food Innovation . Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-031-12358-0_6

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