Question

write source,function , deficiency diseases of iron, zinc, folic acid and iodine​.
Answer plz

Answer 1

Iron:

Source: Beans and lentils, Tofu, Baked potatoes, Cashews.

Function: Iron is an essential element for blood production. About 70 percent of your body's iron is found in the red blood cells of your blood called hemoglobin and in muscle cells called myoglobin.

Deficiency Disease: Anaemia

Zinc:

Source: Oysters, beef, chicken, tofu, pork, seeds, nuts, lentils, yogurt, oatmeal, and mushrooms.

Function: It is needed for the body's defensive system to properly work. It plays a role in cell division, cell growth, wound healing, and the breakdown of carbohydrates.

Deficiency Disease: chronic liver disease, chronic renal disease, sickle cell disease, diabetes, malignancy, and other chronic illnesses.

Folic acid:

Source: broccoli, brussels sprouts, leafy green vegetables, such as cabbage, kale, spring greens and spinach, peas, chickpeas and kidney beans.

Function: Works with vitamin B12 and vitamin C to help the body break down, use, and create new proteins. Helps form red blood cells.

Deficiency disease: Folate deficiency

Iodine:

Source: Fish, dairy products, iodized salt.

Function: The body needs iodine to make thyroid hormones. These hormones control the body's metabolism and many other important functions.

Deficiency disease: Goiter.

Answer 2

Iodine deficiency is a lack of the trace element iodine, an essential nutrient in the diet. It may result in metabolic problems such as goiter, sometimes as an endemic goiter as well as cretinism due to untreated congenital hypothyroidism, which results in developmental delays and other health problems. Iodine deficiency is an important global health issue, especially for fertile and pregnant women. It is also a preventable cause of intellectual disability

Iodine is an essential dietary mineral for neurodevelopment among children.[1] The thyroid hormones thyroxine and triiodothyronine contain iodine. In areas where there is little iodine in the diet, typically remote inland areas where no marine foods are eaten, iodine deficiency is common. It is also common in mountainous regions of the world where food is grown in iodine-poor soil.

Prevention includes adding small amounts of iodine to table salt, a product known as iodized salt. Iodine compounds have also been added to other foodstuffs, such as flour, water and milk, in areas of deficiency.[2] Seafood is also a well known source of iodine.[3]

In the U.S., the use of iodine has decreased over concerns of overdoses since mid-20th century, and the iodine antagonists bromine, perchlorate and fluoride have become more ubiquitous.[4] In particular, around 1980 the practice of using potassium iodate as dough conditioner in bread and baked goods was gradually replaced by the use of other conditioning agents[5] such as bromide.[citation needed]

Iodine deficiency resulting in goiter occurs in 187 million people globally as of 2010 (2.7% of the population).[6] It resulted in 2700 deaths in 2013 up from 2100 deaths in 1990.[7]