what is a major element found in eggs
Shell eggs are stored at room temperature or preferably in the fridge prior to be used by consumers (eggs are considered as fresh up to 28 days after laying). If it tilts upwards or even floats, it is old. Abeyrathne E., Huang X., Ahn D.U. The yolk provides all of the fat and contains half of the protein, most of the calcium, phosphorus, iron, zinc, and vitamins B6, B12, A, and folic acid, and half of the riboflavin and thiamine. Nutrition of laying hens, the characteristics of the feed (composition in nutrients, energy content, but also feedstuff texture and presentation), and the mode of feed delivery throughout the day affect, not only egg weight, but also to a lesser extent, egg-yolk and egg-white proportion [137]. Dietary Choline Intake Is Directly Associated with Bone Mineral Density in the Hordaland Health Study. Ibrahim H.R., Thomas U., Pellegrini A. Nimalaratne C., Bandara N., Wu J.P. Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white. Biochemistry 33:565581, Lock JL, Board RG (1992) Persistence of contamination of hens egg albumen in vitro with Salmonella serotypes. What element is found in eggs? Chlorophyll absorbs light primarily in the blue and red wavelengths (400-700 nm), though it can also absorb some green and violet light. In: VanImmerseel F., Nys Y., Bain M., editors. Egg content in vitamin A can be enhanced 10-fold from its initial value when hens are supplied with 30,000 IU retinol and that of vitamin D3 by 15-fold (25 to 34 g/100g in hens fed 2500 and 15,000 IU D3). One large egg has about six grams of protein, which is essential for the proper growth and development of our bodies. The action of egg white lysozyme on ovomucoid and ovomucin. Bedrani L., Helloin E., Guyot N., Rehault-Godbert S., Nys Y. Glucose is the dominant free sugar in the egg (about 0.37 g per 100 g of whole egg) and is essentially present in egg white (0.34 g per 100 g of egg white versus 0.18 g per 100 g of egg yolk) [30]. Egg production in Africa. Correspondence to One of the many elements found in volcanos is sulfur. Achour A., MBika J.P., Baudouin F., Caruelle D., Courty J. Pleiotrophin induces expression of inflammatory cytokines in peripheral blood mononuclear cells. Park J.H., Upadhaya S.D., Kim I.H. 10. In: Mine Y (ed) Egg Bioscience and Biotechnology. Venter C., Pereira B., Voigt K., Grundy J., Clayton C.B., Higgins B., Arshad S.H., Dean T. Prevalence and cumulative incidence of food hypersensitivity in the first 3 years of life. Wallace T.C., Fulgoni V.L. Its effect essentially relies on immunopotentiation [115]. Off. Our tax ID #: 94-1696494. Comparative proteomic analysis of egg white proteins under various storage temperatures. The eleven common elements found in the human body and their percentage of total body weight. WebThe major inorganic components of egg white are sulfur, potassium, sodium, and chloride. This protein denaturation may be beneficial to inactivate antinutritional factors such as egg-white antiproteases but also to denature highly resistant proteins, thereby facilitating protease activity in the digestive tract. Check on the strips regularly to make sure they are not rotting or molding. - 130.255.162.199. To conclude, such differences in the chemical composition of egg, and also in some of its biologically active molecules, are likely to be correlated with an increased or lower nutraceutical value of some egg proteins from other species, compared with the chicken egg. In addition to these vitamins, eggs represent a major source of choline, which is essentially concentrated in the yolk (680 mg/100 g in the egg yolk versus 1 mg/100 g in the egg white) [30,53]. Egg vitamins 1 (average content; g/100g). J Agric Food Chem 53:46074614, Katayama S, Xu X et al (2006) Antioxidative stress activity of oligophosphopeptides derived from hen egg yolk phosvitin in Caco-2 cells. These components are allocated in the various internal egg components (Figure 1). Additionally, energy intake depends on the protein source considering that laying hens are traditionally fed corn, wheat, and soybean meal. Blankenvoorde M.F.J., vant Hof W., Walgreen-Weterings E., van Steenbergen T.J.M., Brand H.S., Veerman E.C.I., Amerongen A.V.N. Biochim Biophys Acta 707:121128, Matsudomi N, Takasaki M, Kobayashi K (1991) Heat-induced aggregation of lysozyme with ovotransferrin. J Agric Food Chem 48:15641568, Oguro T, Ohaki Y et al (2001) Ultrastructural and immunohistochemical characterization on the effect of ovomucin in tumor angiogenesis. Dave L.A., Hayes M., Montoya C.A., Rutherfurd S.M., Moughan P.J. Four different kinds of cryptocurrencies you should know. Eggs are an excellent source of high-quality protein, providing all the essential amino acids our bodies need to function optimally. What element is used in making paint? The average volume of egg white is estimated to be 30 mL (for an egg weighting 60 g, eggshell included) and protein concentration is about 110 mg/mL of egg white. It also helps to produce hormones and bile acids. Wu J.P., Acero-Lopez A. Ovotransferrin: Structure, bioactivities, and preparation. One of the major elements found in eggs is protein. One large egg has about 6 grams of protein, all of which is found in the egg white. where do the elements in the human body tend to be located. These keywords were added by machine and not by the authors. At standard temperature and pressure (STP), two atoms of the element bind to form dioxygen, a colorless, odorless, tasteless diatomic gas with the formula O2. Conversely, no significant differences were observed in the lipid and total sterol contents [152]. Remanan M.K., Wu J. Antioxidant activity in cooked and simulated digested eggs. Sulfur What is a major element found in chlorophyll? Pier 15(Embarcadero at Green Street)San Francisco, CA 94111415.528.4444, The Exploratorium is a 501(c)(3) nonprofit organization. Egg does not contain any fibers and its content in carbohydrates is low (0.7%). Egg production and quality are greatly influenced by the physiological status of the henage, stress, and immune status [155]. A similar trend in increasing the polyunsaturated content of yolk was observed with marigold extract powder [146], Schizochytrium microalgae [147], prebiotic and probiotic combination [148], etc. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. 2. Bioactive Egg Components and Inflammation. Off. Van der Plancken I., Van Remoortere M., Van Loey A., Hendrickx M.E. In foods, choline is found as both water-soluble (free choline, phosphocholine, and glycerophosphocholine) and lipid-soluble forms (phosphatidylcholine and sphingomyelin) and has important and diverse functions in both cellular maintenance and growth across all life stages. Pharmacol. WebTurkey, beef, eggs, fish, and chicken are animal-based sources of methionine, the essential amino acid that must be consumed through your diet since it cannot be synthesized by your body. As a blood-feeder, this mite has dramatic effects on fowl host welfare including distress, anemia, reduced egg production, and reduced egg quality [162]. The effects of the other molecules are rather indirect by decreasing the bioavailability of iron (ovotransferrin) and vitamins (avidin) that are required for some microbial growth, and by inhibiting microbial proteases that are virulent factors of infection (ovoinhibitor, cystatin) [68]. The Fifty Year Rehabilitation of the Egg. The dietary characteristics include the level of calcium supply as well as its particular size. If the air pocket becomes large enough, the egg may float. Moreover, some of these molecules (ovoinhibitor, ovomucoid, cystatin) possess many disulfide bonds that are likely to confer moderate resistance to denaturation by proteases and gastric juices. In conclusion, taking into account all these data, the advice to retain most nutritional and nutraceutical benefits associated with egg would be to foster the consumption of poached or soft-boiled eggs, where the egg white is cooked (to inactivate antinutritional factors and potential pathogenic bacteria) while the egg yolk remains essentially raw (to preserve most vitamins, lipids, micronutrients, and some bioactive (antioxydant) molecules). No clear evidence of minerals or vitamins denaturation could be observed when comparing fresh, soft-boiled, and hard-boiled egg (Table 5). The unit for the elements in the human body is %. 2 not available. Pellegrini A., Thomas U., Bramaz N., Klauser S., von Fellenberg R. Identification and isolation of a bactericidal domain in chicken egg white lysozyme. The various egg antimicrobial molecules that have been described so far in literature are listed in Table 4. The hydrogen atoms in your body were formed in the Big Bang. Because birds in free-rearing systems have access to grass, insects, and worms in addition to their basic diet, the content in some egg micronutrients may also slightly vary. ANSES-CIQUAL French food composition table version 2017. Anti-inflammatory activity of di-peptides derived from ovotransferrin by CrossMark simulated peptide-cut in TNF-alpha-induced Caco-2 cells. Google Scholar, Azari PR, Feeney RE (1958) Resistance of metal complexes of ovotransferrin and transferrin to proteolysis and to thermal denaturation. The major inorganic components of egg white are Kim J.E., Campbell W.W. Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Poult Sci 72(5):850855, Byrne BM, Van Het Schip AD, Van de Klundert JAM, Arnberg AC, Gruber M, Geert AB (1984) Amino acid sequence of phosvitin derived from the nucleotide sequence of part of the chicken vitellogenin gene. Cytokines, such as egg-white pleiotrophin, play a pivotal role in the generation and resolution of inflammatory responses. These membranes provide to the yolk a physical separation from other egg compartments and prevents subsequent leakage of egg yolk towards egg white. It is well assumed now that gut health depends on the interplay between host genome, nutrition, and lifestyle that it contributes to normal brain function and mental health [206]. Overall, the composition of duck egg resembles that of goose egg, which is consistent with their phylogenetic proximity. Nature 337:385386, CrossRef Peters R.L., Koplin J.J., Gurrin L.C., Dharmage S.C., Wake M., Ponsonby A.L., Tang M.L.K., Lowe A.J., Matheson M., Dwyer T., et al. Most of these molecules have been generated in vitro but some assays performed in a porcine model have revealed the beneficial effect of proteins derived from egg yolk in reducing the production of pro-inflammatory cytokines [114]. Insurance Gas/Electricity Loans Mortgage Attorney Lawyer Donate Conference Call Degree Credit Treatment Software Classes Recovery Trading Rehab Hosting Transfer Cord Blood Claim compensation mesothelioma mesothelioma attorney Houston car accident lawyer moreno valley can you sue a doctor for wrong diagnosis doctorate in security top online doctoral programs in business educational leadership doctoral programs online car accident doctor atlanta car accident doctor atlanta accident attorney rancho Cucamonga truck accident attorney san Antonio online online accredited psychology degree masters degree in human resources online public administration masters degree online bitcoin merchant account bitcoin merchant services compare car insurance auto insurance troy mi seo explanation digital marketing degree florida seo company fitness showrooms stamford ct how to work more efficiently seo wordpress tips meaning of seo what is an seo what does an seo do what seo stands for best seo tips google seo advice seo steps. 1 Source: French Agency for Food, Environmental, and Occupational Health & Safety. C-Toxicol. Their antibacterial effect relies on several bactericidal or bacteriostatic mechanisms. Orlich M.J., Jaceldo-Siegl K., Sabate J., Fan J., Singh P.N., Fraser G.E. Egg weight varies from 50 g to 70 g depending mainly on hens age and genetics (See Section 4.1). Biochemistry 2:27922798, Renugopalakrishnam V, Horowitz PM, Glimcher MJ (1985) Structural studies of phosvitin in solution and in the solid state. The average consumption of eggs/year/capita in the world ranges from 62 (India) to more than 358 (Mexico) [18] and is even less in African Countries (36 eggs/year/capita) ([19]. Wiley, New York, Rupa P, Mine Y (2006) Engineered recombinant ovomucoid third domain can modulate allergenic response in Balb/c mice model. Arena S., Scaloni A. J Biol Chem 260:1140611413, Romanoff AL, Romanoff AJ (1949) The avian egg, Core historical literature of agriculture: animal science and health. J Food Sci 65(4):581584. Eggs are also incredibly Qin C., Lv J., Guo Y., Bian Z., Si J., Yang L., Chen Y., Zhou Y., Zhang H., Liu J., et al. In addition to providing well-balanced nutrients for infants and adults, egg contains a myriad of biologically active components [15,16,17]. Provided by the Springer Nature SharedIt content-sharing initiative, Over 10 million scientific documents at your fingertips, Not logged in Choi I, Jung C et al (2005) Effectiveness of phosvitin peptides on enhancing bioavailability of calcium and its accumulation in bones. USDA National Nutrient Database for Standard Reference, Release 27. http://www.ars.usda.gov/ba/bhnrc/ndl. This compound is created as sulfur-containing proteins in the egg white react during cooking. The longer an egg is cooked, the greater the amount of hydrogen sulfide that is produced, and older eggs also produce it in higher amounts when cooked. Spoiled eggs smell unpleasant because of even higher levels of hydrogen sulfide. Wiley, Hoboken, p 293, Feng F, Mine Y (2006) Phosvitin phosphopeptides increase iron uptake in a Caco-2 monolayer model. Required fields are marked *. It is often described as being , What Flavor Is Monster Ultra Rosa . Physicochemical changes associated with egg storage (freshly laid egg versus egg stored for 2 weeks at room temperature). Choi I, Jung C, Seog H, Choi H (2004) Purification of phosvitin from egg yolk and determination of its physicochemical properties. CAB International, Oxon, pp 205217, Nakamura R, Ishimaru M (1981) Changes in the shape and surface hydrophobicity of ovalbumin during its transformation to S-ovalbumin. USDA National Nutrient Database for Standard Reference, Release 27 http://www.ars.usda.gov/ba/bhnrc/ndl and from the Ciqual homepage https://ciqual.anses.fr/ (French Agency for Food, Environmental and Occupational Health & Safety. Lying between the eggshell and egg white, these two transparent protein membranes provide efficient defense against bacterial invasion. Effect of dietary marine microalgae (schizochytrium) powder on egg production, blood lipid profiles, egg quality, and Fatty Acid composition of egg yolk in layers. Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Its consumption is predicted to continuously increase in the future, considering the growing number of occidental consumers who start to adopt a meat-free diet (vegetarians) or who significantly reduce their meat intake. It also contains all of the essential Improving the Safety and Quality of Eggs and Egg Products, Volume 1: Egg Chemistry, Production and Consumption. The egg is considered as natures most perfect food containing excellent source of protein of high biological value, high ratio of unsaturated fatty acids to saturated fatty acids, and excellent source of minerals and all the vitamins. In: Skinner M., editor. Some of these new elements, such as chromium, cadmium, and cobalt, were particularly useful in creating pigments. The answer to this is eggs are mostly made of oxygen carbon ,hydrogen ,calcium ,phosphorus ,sulfur ,sodium ,magnesium and some. Bethesda, MD 20894, Web Policies Gautron J., Rehault-Godbert S., Nys Y., Mann K., Righetti P.G. They are an excellent source of protein and contain all the essential amino acids your body needs to build muscle. Yousr M., Howell N. Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins. List of egg characteristics and major components that vary upon cooking 1. Nys Y., Sauveur B. Valeur nutritionnelle des oeufs. Hoon H. Sunwoo . Sulfur is found in a large variety of foods. What element is in the major compound of steel? 3. USDA National Nutrient Database for Standard Reference, Release 1. J Am Chem Soc 71:36703679. Biochem Biophys Res Commun 342:710717, Schechter Y, Burstein Y et al (1977) Effect of oxidation of methionine residues in chicken ovoinhibitor in its inhibitory activities against trypsin, chymotrypsin and elastase. Conversely, geese, turkeys, and ducks are seasonal layers and require most specific sanitary and rearing conditions. Some people are sensitive to cheese. The vitelline membrane of the hens egg: A chemical and electron microcopical study. However, eggs from conventional systems contain, in general, more carotenoids and vitamins due to the possibility of including chemical additives in the diet, knowing that such practice is not conducted in organic systems. What does dale mean slang?, What Does Leva Mean In Spanish . In addition to storage, one would expect that egg nutrients may also be modified during cooking. Back J.F., Bain J.M., Vadehra D.V., Burley R.W. Overall, these alterations in egg quality with age are, however, consistent with physiological changes and maybe some primary metabolic dysfunctions occurring in commercial hens at the end of the laying cycle [159]. Egg white is a very unfavorable medium for bacteria, due to its high viscosity, its pH becoming progressively alkaline upon egg storage (7.8 to 9.5), and to the presence of a myriad of antimicrobial molecules (See Section 3.1). Hydrogen. Kovacs-Nolan J., Mine Y. Liu X.T., Lin X., Mi Y.L., Zeng W.D., Zhang C.Q. The thick egg white becomes thin and runny. Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores. It also contains all essential trace elements including copper, iron, magnesium, manganese, selenium, and zinc (Table 3), with egg yolk being the major contributor to iron and zinc supply. Overall, these characteristics may affect the overall bioactive potential of egg-white extract (antibacterial and/or antioxidant activity) depending on its bird origin, and it was shown that egg white from chicken egg retains the highest antibacterial potential compared to egg white from turkey, duck, and goose, at least, against some bacterial strains (Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) [91]. Giansanti F., Leboffe L., Angelucci F., Antonini G. The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food. This remark suggests that the egg probably still encloses many unknown activities that merit further investigations considering the current lack of research assessing the fate of egg proteins along the digestive tract. Associated with being a bit stinky. Webwhat is a major element found in eggs sulfur what is a major element found in chlorophyll magnesium which elements are liquid at room temperature Mercury and Besides ovalbumin, egg white is concentrated in antibacterial lysozyme that is currently used as an anti-infectious agent in many pharmaceuticals and as food preservative (see Section 3.1). Alexs daughter, Lily,, Read More Does Alex Guarnaschelli Daughter Have a Disability?Continue, There is no scientific evidence to support the claim that Gatorade increases milk supply. Anton M. Egg yolk: Structures, functionalities and processes. WebA major element found in eggs. Wang X., Ye A., Lin Q., Han J., Singh H. Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model. Egg white and egg yolk are highly concentrated in proteins. The major proteins found in egg yolk include low density lipoprotein (LDL), which constitutes 65%, high density lipoprotein (HDL), phosvitin, and livetin. Consequently, consuming eggs does not significantly impact blood cholesterol concentration [3,4]. Aust J Biol Sci 17:261270, Sugino H, Nitoda T et al (1997) General chemical composition of hen eggs. It also contains all essential trace elements including copper, iron, magnesium, manganese, selenium, and zinc (Table 3), with egg yolk being the major contributor to Mann K. Proteomic analysis of the chicken egg vitelline membrane. It also helps to produce hormones and bile acids. ANSES-CIQUAL). Malicka-Blaszkiewicz M., Filipczak N., Golab K., Juszczynska K., Sebzda T., Gburek J. Ovocystatin affects actin cytoskeleton organization and induces proapoptotic activity. FA, fatty acids; EPA, eicosapentaenoic acid (omega-3 fatty acid); DHA, docosahexaenoic acid (omega-3 fatty acid). Egg carbohydrates are distributed between egg yolk and egg white (Figure 2). Eggs also contain small amounts of almost every other nutrient that your body needs. Roberts J.R., Souillard R., Bertin J. Avian diseases which affect egg production and quality. One of the major Laviosier, Paris, pp 626, Burley RW, Cook WH (1961) Isolation and composition of avian egg yolk granules and their constituents - and -lipovitellins. Kearney P.M., Whelton M., Reynolds K., Whelton P.K., He J. Molecules that are associated with hypersensitivity to eggs are mainly concentrated in egg white, with ovalbumin, lysozyme, ovomucoid, and ovotransferrin being the major egg allergens [9]. In: Sim S, Nakai N et al (eds) Egg nutrition and biotechnology. Gautron J., Nau F., Mann K., Guerin-Dubiard C., Rehault S., Hincke M.T., Nys Y. Molecular approaches for the identification of novel egg components. Proteins are the largest and most abundant nutrients in eggs. Each element is followed by its atomic number, the total number of protons in the atomic nucleus. Rehault-Godbert S., Mann K., Bourin M., Brionne A., Nys Y. Part of Springer Nature. Note that for (b), results refer to egg yolk/vitelline membrane complex. Egg ovotransferrin derived IRW exerts protective effect against H. Shen S.W., Chahal B., Majumder K., You S.J., Wu J.P. The major egg nutrients are, indeed, very stable and depend on the ratio of egg white to yolk in contrast to minor components, which are affected by several factors including hen nutrition (See Section 4.2). Comparative proteome analysis of egg yolk plasma proteins during storage. Egg yolks contain minerals, vitamins, lipids, and proteins. Fortunately, in most cases, the prevalence of egg allergy decreases with age [12] and usually, it resolves by school age. The ability to produce vitamin C has been lost during the process of evolution in several animal species including guinea pigs, monkeys, flying mammals, humans, and some evolved passerine birds [52]. However, when considering the chemical composition of eggs, the results are quite controversial, although some have shown some difference in fatty-acid composition (docosahexaenoic acid and arachidonic acid) of egg depending on hens age [158]. The biggest categories include ( 2, 5, 6 ): Meat and poultry: especially beef, ham, Dinu M., Abbate R., Gensini G.F., Casini A., Sofi F. Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies. But it is known that some egg proteins (ovalbumin, ovomucoid) are only partly digested [20,22] suggesting that some bioactive peptides may be generated naturally without undergoing complete degradation into amino acids. In contrast, fatty acid profile strongly depends on hens diet (See Section 4.2). Interestingly, some of them (AvBD11, OVAX, avidin, beta-microseminoprotein) are not expressed in the human genome [69], suggesting that they may constitute powerful anti-infectious agents against human enteric pathogens, to reinforce intestinal host immunity. Ovalbumin-related protein X is a heparin-binding ov-serpin exhibiting antimicrobial activities. A total of 550 distinct proteins were identified so far in egg-white and yolk/vitelline membranes and the physiological function of only 20 of them is characterized to date. It is noteworthy that major proteins, essentially egg-white proteins such as the proteinase inhibitor ovomucoid, and major egg-white ovalbumin resist thermal heating [23,24]. Guerin-Dubiard C., Pasco M., Molle D., Desert C., Croguennec T., Nau F. Proteomic analysis of hen egg white. Foods and beverages rich in sulfur. In human, pleiotrophin have been shown to promote lymphocyte survival, and to drive immune cell chemotaxis [119,120]. Sun C.J., Liu J.N., Li W.B., Xu G.Y., Yang N. Divergent Proteome Patterns of Egg Albumen from Domestic Chicken, Duck, Goose, Turkey, Quail and Pigeon. This observation is particularly interesting, knowing that egg-derived proteins and many hydrolytic peptides generated in vitro from limited digestion of egg-white proteins possess biological activities of interest for human health and may thus be used as nutraceuticals [16]. Improving the Safety of Eggs and Egg Products. In: Van Immerseel F., Nys Y., Bain M., editors. Guyot N., Labas V., Harichaux G., Chesse M., Poirier J.C., Nys Y., Rehault-Godbert S. Proteomic analysis of egg white heparin-binding proteins: Towards the identification of natural antibacterial molecules. The egg white also contains more than half of the eggs total calories. Egg yolk has essentially a hepatic origin, while egg white is synthesized and secreted after ovulation of the mature yolk in the hens oviduct [31]. All proteins are made of amino acids, which have a central carbon atom bound to a hydrogen atom, an amino group, and a carboxylic acid. The fatty-acid profile of an egg, incorporated in triglycerides and phospholipids, directly reflects the composition of fatty acids in the hens diet. The unique features of proteins depicting the chicken amniotic fluid. Specific characteristics of the aviary housing system affect plumage condition, mortality and production in laying hens. Careers, Unable to load your collection due to an error. Biosci Biotechnol Biochem 60:15031504, Tung MA, Richards JF et al (1970) Rheology of fresh, aged and gamma-irradiated egg white. This variability is illustrated in Table 1 by minimal and maximal values of fatty acids (saturated, monounsaturated, and polyunsaturated). Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. De Vylder J., Raspoet R., Dewulf J., Haesebrouck F., Ducatelle R., Van Immerseel F. Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes. The average eggshell contains about .3% phosphorus and .3% magnesium and traces of sodium, potassium, zinc, manganese, iron and copper.