Q&A: What is the difference between vitamins and minerals?
on January 20th, 2011 at 5:37 am
Question by Big Killah: What is the difference between vitamins and minerals?
Which vitamins are antioxidants?
Which vitamins are fat-soluble?
Which each of the following indicate the correct vitamin needed:
a. sunshine vitamin
b. beriberi
c. rickets
d. scurvy
6. What is the difference between complete and incomplete protein?
7. What percent of calories should come from fat in a healthy diet?
8. Nutrition Facts on most labels are based on a diet that contains what calories?
9. What mineral is most abundant in your body?
10. What other minerals and vitamins work with it to give you strong bones and teeth?
11. What mineral produces hemoglobin and prevents anemia?
12.What are trace minerals?
13. What colors are foods high in vitamin “A”?
15. What is the mineral most often linked with high blood pressure?
16. Give three other names for fiber
17. What type of gas do most leavening agents produce?
18. Is butter a plant or animal product?
19. Is oil heavier or lighter than water?
Best answer:
Answer by Tay tay M
Is this like, a homework assignment or something??? The fat-soluble vitamins are A, D, E, and K. The water-soluble vitamins are C and the B-complex vitamins such as vitamins B6, B12, niacin, riboflavin, and folate. Minerals like chromium, copper, iodine, iron, selenium, and zinc are trace minerals. Oil is obviously heavier than water….and i think sunshine vitamin is vitamin C…I think…thats all I could come up with at the top of my head….
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Getting to your main question, vitamins and minerals are different. Vitamins (“vita” = life and “amine” = containing nitrogen) are organic (containing carbon, which is an element found in all living things) compounds (containing atoms of one or more different elements). Minerals are pure inorganic elements (containing atoms of the same element), meaning they are much simpler in chemical form than vitamins. All vitamins are essential or required by our bodies, whereas only some minerals are essential nutrients. Vitamins are vulnerable to heat, light, and chemical agents, so cooking, food preparation, processing, and storage must be appropriate to preserve vitamins in food. Minerals, on the other hand, are more stable to food preparation, but mineral loss can occur when they are bound to other substances in foods (such as oxalates found in spinach and tea, and phytates found in legumes and grains), making them unavailable for the body to utilize.