{ Nitrogen (in proteins, meat, eggs, milk, fish, { gluten of wheat, zein of corn meal, legumen of Mineral salts { beans, peas, and lentils). (organic form) { Phosphorus (eggs, yolk especially, cream, { vegetables, whole wheat, cereals, breadstuffs, { oatmeal, dried beans and peas). { Eggs, milk, lean meat, cereal products, whole Iron (organic and { wheat, dried beans and peas, vegetables, inorganic form) { spinach in particular, onions, mushrooms, { fruits, port wine. { Milk.[1] { Eggs. { Soft tissues and fluids of all animals, skeleton { and teeth of animals. Calcium (organic { Wheat (the entire grain), flour, oatmeal, and inorganic { polished rice. form) { Dried beans and peas. { Green vegetables (beets, carrots, parsnips, { turnips, potatoes). { Fruits (apples, bananas, oranges, pineapples, { dried prunes). { Nuts (almonds, peanuts, walnuts). { { Lean beef, eggs, milk. Sulphur (organic { { Wheat flour, entire wheat, and inorganic { The proteins { crackers, etc. form) { { Oatmeal. { { Beans, peas. { { Potatoes. { These elements are associated with the other Sodium, potassium,{ mineral salts in foods, and a diet in which magnesium, iodine,{ they are adequately supplied furnishes chlorine { sufficient magnesium, potassium, chlorine, { sodium, and iodine for the general needs of { the body.