They principally include vitamins (both fat-soluble and water-soluble) and minerals. Micronutrients are instead those components of diet that do not provide a significant contribution on the caloric intake, but can still be considered crucial for health and vital functions, even if needed in smaller amounts. Macronutrients can be considered as the main components of different tissues, and they constitute the total amount of the caloric intake, meaning the principal energy source of the human body they are mainly distinguished in carbohydrates, proteins and lipids. Nutritional science principally distinguishes two different classes among its classifications: macronutrients and micronutrients. The Creative Commons Public Domain Dedication waiver ( ) applies to the data made available in this article, unless otherwise stated in a credit line to the data. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made.
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