Fruit and vegetable sources of salts.
| Salts | Occupation | Sources |
| Na + sodium | Cation of the extracellular medium. It acts in the conduction of the nervous impulse. | Cooking salt |
| K + Potassium | Cation of the intracellular medium. It acts in the conduction of the nervous impulse. | Fruit, |
| C l - chlorine | íâ € šnion of the extracellular medium. Reduces stomach pH: HCl -> H + + Cl | Cooking salt |
| Ca ++ Calcium | Lots of bones. It acts on blood clotting and muscle contraction. | green vegetables |
| PO 4 --- Phosphate | Present in all fabrics. It forms calcium phosphate from bones. Operates in energy transfer processes. | Cereals, |
| Fe ++ Ferro | It is part of blood hemoglobin (red blood cells / O 2 transport ) and some cytochromes (respiratory enzymes). | Vegetables, green vegetables |
| Mg ++ Magnesium | It makes up bones, chlorophyll and certain enzymes. | Green vegetables, whole grains |
| I slime | Component of thyroid hormones. | Seaweed, marine products. |
