Copper

                 There are approximately 75 to 150 mg. of copper in the adult human body. Newborn infants have higher concentrations than adults. This mineral helps in the conversion of iron into haemoglobin. It stimulates the growth of red blood cells. It is also a fundamental part of certain digestive enzymes. It makes the amino acid tyrosine usable, enabling it to work as the pigmenting factor for hair and skin. It is also necessary for the utilisation of vitamin C. Copper is found in most foods containing iron, particularly in almonds, peas, lentils, whole wheat, dried beans, prunes and egg yolk. A copper insufficiency may result in bodily weakness, digestive disturbances and impaired respiration.