COPPER

Copper is one of the key microelements, as it is important for many physiological functions, such as energy metabolism, the functioning of the immune system, and at the same time, it is also a building block of elastic and connective tissues. It is important for growth, bone health, red and white blood cell maturation, metabolism of iron, cholesterol and glucose. It is a building block of enzymes and proteins, in addition, it also gives colour to the skin and hair and protects cells from oxidative stress.

Excellent sources of copper are seeds, nuts, legumes, dried fruits, cocoa, mushrooms, cereals, potatoes, avocados ...

Recommended daily intake (RDI) of copper for a grown-up person is 1 mg/day. RDI for children up to three years of age is 0,5-1 mg/day.

Content of copper in 100 g of food:

Copper bioavailability ranges between 30 and 70%. For better absorption, it is necessary to consume smaller amounts of copper - the higher the dose, the lower the absorption. To prevent major losses in the cooking process, it is best to prepare food in smaller amounts of water and cook it for less time.

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