Need help with micro nutrients
I need several resources that explain micronutrients in explicit detail. Does anyone have these? I'll post an example of something I have in one of my science books:
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Vitamin B2 (Riboflavin)
Vitamin B2, popularly called riboflavin, derives its name from its chemical structure, a carbon-hydrogen-oxygen skeleton that includes ribitol (a sugar) attached to a flavonoid (a nitrogen compound). The same as vitamin B1, vitamin B2 is a coenzyme. Without it, your body could not digest or use proteins or carbohydrates. The same as vitamin A, it protects the health of the mucous membranes, the moist tissues lining the eyes, mouth, nose, throat, vagina, and rectum. The adult RDA for vitamin B2 is 0.6 milligrams for every 1,000 calories of food consumed, with a minimum of 1.2 milligrams required by anyone consuming less than 2,000 calories per day. The PDI of vitamin for men and women who are healthy and actively training is 30 to 300 milligrams per day.
Milk is a major source of vitamin B2 in the American diet. Although milk consumption has fallen off in recent years, it has been compensated for somewhat by an increased consumption of other dairy foods, such as cheese, yogurt, and ice cream.But when the diary product is high in fat, as are cheese and ice cream, it contains less vitamin B2. This is logical, since vitamin B2 is water-soluble, rather than a fat-soluble, vitamin. For example, 1 cup of 1-percent milk provides 105 calories and about one-third of the adult RDA for vitamin B2. However, those 105 calories eaten instead as about 1/2 cup of ice cream or 1 ounce of cheese provide less than one-tenth of the RDA of vitamin B2. This is due to the increased amount of fat, which increases the total number of calories without a concurrent increase in the vitamin-B2 content.
Vitamin B2 is destroyed by ultraviolet light. This posed a problem in the days when milk was commonly bottled in clear glass and delivered to home doorsteps. When a milk bottle sat for too long on a doorstep, exposing the milk to daylight for too long, the vitamin-B2 content fell. Direct sunlight can wipe out half of milk's vitamin B2 in a couple of hours. Today, of course, most milk comes in waxed cartons or opaque plastic containers and is sold in grocery stores.
The livers, kidneys, and hearts of animals are very rich in vitamin B2, but these organs are not commonly eaten. Other good sources of vitamin B2 are meat, eggs, green leafy vegetables, and nuts such as almonds. The enrichment of bread and other grain products with vitamins has boosted the vitamin-B2 intake in this country. Vitamin B2 is also included in most multivitamin supplements.
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OK! Again, thats from a science book on the subject of micronutrition that was written by a doctor. I'm working on a paper, and I need several sources of information VERY MUCH LIKE THIS, with all the nitty gritty details of each vitamin, how they work, what they do, how they're different, and so forth. I also need it for all vitamins and minerals, A through Zinc.
So does anyone know of 2 or 3 web pages like this?
