ACC Nutrition module 7 Vitamin & Minerals dietary sources
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each of the black spaces below before clicking
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| Dietary sources for Calcium (Ca) | 1.Milk and milk products 2.green leafy veggies 3.fish 4.tofu 5.legumes
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| Dietary sources for Phosphorus (P) | 1.animal tissue (meat/dairy) 2.soft drinks
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| Dietary sources for Manganese (Mn) | abundant! 1.nuts 2.legumes 3.green veggies 4.sea foods 5.CHOCOLATE!
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| Dietary sources for Sodium (Na)& Chloride | 1.salt 2.processed foods 3.soy sauce
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| Dietary sources for Potassium (K) | 1.whole grains 2.meat 3.dairy 4.fruits/veggies (BANANAS!) 5.LEGUMES
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| Dietary sources for Iron (Fe) | 1.The richest sources are red meat and organ meats; 2.shellfish, 3.eggs 4.dried fruit. 5.nuts 6.peanut butter 7.legumes
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| Dietary sources for Zinc (Zn) | Protein containing foods = Shellfish (particularly oysters), organ meats and lean red meat, yeast, whole-grain cereals, and legumes
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| Dietary sources for Vitamin A (Retinol or Beta-carotene) | 1.DARK LEAFY GREENS 2.DEEP ORANGAE/YELLOW fruits and vegetables. 3.PUMKIN 4.fortified dairy
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| Dietary sources for Vitamin D (Cholecalciferol) | 1.sunlight 2.Vitamin D-fortified milk, 3.eggs, 4.fish-liver oils and fatty fish such as herring, mackerel and salmon.
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| Dietary sources for Vitamin E (Tocopherol) | 1.plant oils, 2.NUTS AND SEEDS 3.wheat germ and whole-wheat products, 4.egg yolks 5.DARK GREEN LEAFY VEGGIES.
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| Dietary sources for Vitamin K | 1.GREEN LEAFY VEGGIES, 2.cabbage 3.liver 4.milk 5.bacteria synthesis in digest tract
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| Dietary sources for Vitamin C (Ascorbic Acid) | 1.STRAWBERRIES 2.citrus fruits 3.cabbage-type veggies 4.cantaloupe 5.pepers 6.dark leafy veggies
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| Dietary sources for Vitamin B1 (Thiamine) | 1.pork 2.liver 3.whole grains 4.nuts
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| Dietary sources for Vitamin B12 (Cyanocobalamin) | 1.animal products 2.GI flora synthesis 3.per online=Primarily organ meats; also fish, lean meats, poultry, cheese, and eggs.
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| Dietary sources for (Folic Acid) Vitamin M | 1.leafy greens 2.legumes 3.seeds 4.liver 5 per online= vegetables (especially dark-green ones), organ meats, whole-wheat products, and mushrooms.
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