Minerals

Last update: 8 February 2020

Fresh meat contains all minerals known to be essential for the human metabolism. This largely follows from animals being comparatively very closely related to humans, in contrast to plant life. Different animal species contain different amounts of certain trace minerals.

Sources:
Biol Trace Elem Res. 2016; 171: 328–332., “Evaluation of the Mineral Concentration in Beef from Polish Native Cattle”, Piotr Domaradzki,corresponding author Mariusz Florek, Agnieszka Staszowska, and Zygmunt Litwińczuk
Meat Sci. 2016 Aug;118:117-21., “Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method.”, Goran GV1, Tudoreanu L2, Rotaru E3, Crivineanu V4.
THE SIGNIFICANCE OF THE CHLORIDES IN TISSUES AND ANIMALS, LAURENCE IRVING JEANNE F. MANERY, First published: July 1936.
J Biol Chem. 1945;161:293-303., “Phosphorus compounds in animal tissues; extraction and estimation of desoxypentose nucleic acid and of pentose nucleic acid.”, SCHNEIDER WC.
Antonín Kaňa, Lucie Hrubá, Magda Vosmanská & Oto Mestek (2015), Analysis of iodine and its species in animal tissues, Chemical Speciation & Bioavailability, 27:2, 81-91, DOI: 10.1080/09542299.2015.1087160
J Anim Sci. 2008 Nov;86(11):2971-8., “Effect of chromium source on tissue concentration of chromium in pigs.”, Lindemann MD1, Cromwell GL, Monegue HJ, Purser KW.
Can Vet J. 2003 Nov; 44(11): 898–906., “Survey of the status of copper, interacting minerals, and vitamin E levels in the livers of sheep in Ontario”, Paula I. Menzies, Herman Boermans, Brent Hoff, Tiffany Durzi, and Lisa Langs

Phytates and oxalates

Phytic acid binds strongly to Calcium, Zinc, Magnesium, Iron and Manganese, reducing their bioavailability. A similar thing happens with oxalic acid binding to Calcium. Without plant foods in the diet – which are the only natural sources of those acids – the bioavailability of these minerals is not an issue. In fact, the calcium recommendation may only be as high as it is due to the commonplace consumption of phytic and oxalic acids, whereas without them, much less is required.

Sources:
Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S330-75., “Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis.”, Schlemmer U1, Frølich W, Prieto RM, Grases F.
Am J Clin Nutr. 1995 Nov;62(5):984-7., “Manganese absorption in humans: the effect of phytic acid and ascorbic acid in soy formula.”, Davidsson L1, Almgren A, Juillerat MA, Hurrell RF.