Cellulose and other indigestible polysaccharides (fibers).   Elements of the cell membrane plant. Generally not attacked by digestive enzymes, but useful to the body because they increase the faecal volume and thus facilitate the bowel. Their mechanical action on the gastrointestinal mucosa triggers the peristaltic reflex movements and secretions (his interest, such as wholemeal bread). The fiber content of foods involved in the rapid absorption of energy principles and plastics (especially carbohydrates) in reducing them.

Water.  Constitutes 50 to 70% by weight of an individual, according to adiposity and age. Indispensable to life, because it provides the cells with nutrients and eliminates waste. Loss means the body loses Every day approximately 2.5 liters of water through transpiration, respiration, urinary and fecal excretion. Compensation: 1 l provided by solid foods very rich in water (meat 60 to 75%, green vegetables and fruits 80 to 90%; bread 30 to 55 %...); and digestion during combustion of food, 1.5 l per drink.

Trace elements.   Metals or metalloids in minute quantities essential to life. Essential role in the functioning of many enzymes involved in metabolizing proteins, carbohydrates and lipids. Major: iron, zinc, copper, iodine, fluorine, selenium, manganese.

Minerals.   Calcium (milk, cheese): the main constituent of the skeleton and teeth. To offset the bone loss associated with age, it must absorb at least 1.2 grams of calcium per day, that is to say the equivalent of 1 liter of milk. Calcium Water is also well assimilated than milk. The water rich in bicarbonate is most effective in improving bone markers.

Phosphorus (meat, fish, eggs, etc..) : Is a constituent of bone. Used to train the brain nerve cells. Needs in relation to contributions

Phosphorus /calcium (mg per 100 g) : cheese (hard) 500/750, almonds, walnuts, hazelnuts 400/175, 400/70 beans, cheese (soft) 300/400; grain 300/50; meat 260/10, 225/60 fish, eggs, 200/50, 130/40 wholemeal bread, milk 100/130, 100/120 dried fruit.

Iron : essential component of hemoglobin that carries oxygen. More than 10 mg per 100 g: liver pudding. 5 to 10 mg dry beans, oysters, egg yolk, lentils, peas, parsley. Iron from animal origin is better absorbed than iron from plant (spinach contain many oxalic oxide).

Recommended dietary allowance for adults, mg [source : [AFSSA (French Agency for Food Safety)]: CA 900; Mg 5 to 6; Fe 9; Zn 9 to 14; SE 45 to 150(μg).