As a dietitian at a major medical institution, I often talk with patients about the three macronutrients — protein, fat and carbs, so named because we need large amounts in our diet. But I much less frequently am asked about the foods with micronutrients, or the vitamins and minerals we need to consume in smaller quantities. A recent analysis by researchers at Harvard and published in has found that more than half of the world's population is not getting enough micronutrients, especially iodine, vitamin E, calcium, iron, riboflavin, folate, vitamin C and vitamin B6.
The study also found deficiencies varied by gender, with women more likely to have inadequate intake of B12 and iron, and men more likely to not get enough magnesium and zinc. Here's what to know about micronutrients and food. Micronutrients are vitamins and minerals the body requires in only small amounts.
There are two major types: water-soluble and fat-soluble. Water-soluble nutrients, such as B vitamins and vitamin C, are dissolved in water. Our body utilizes what it needs and then excretes what is not used through urine.
Fat-soluble vitamins, such as vitamins A, E, D, and K, are dissolved in fat and therefore may be stored in the body. Micronutrients also include minerals. Calcium, iodine, and zinc are examples of micronutrient minerals.
Although all micronutrients are essential to health, some are more critical than others. Calcium, for example, is necessary for bone, teeth, heart health, and regular blood.
