Nutritional and functional role of minerals in foods

Essential elements including the main elements and a number of trace elements fulfill various functions: as electrolytes, as enzyme constituents and as building materials in bones and teeth. In addition to their nutritional and physiological role, minerals contribute to food flavour. They activate or inhibit the enzyme catalyzed and other reactions. In some foods, minerals also affect the texture. Even though minerals are present in low concentrations, they often affect the physical and chemical properties of food because of  their interactions  with other food components.