Possible correlation between mineral profile and protein content of foods

Objective: High K+ value does not serve just to maintain osmotic balance. It is hypothesized that the relatively high intracellular levels of K+ maintained by most cells functions to furnish other cellular functions such as augmentation of protein levels through either synthesis or metabolism of protein. The study aimed at establishing a correlation between the mineral and protein contents of foods. Methods: The mineral (Na+, K+, Ca2+ and Mg2+) and protein contents of some randomly selected plant liquid products were estimated. Concentration-dependent mineral profiles were drawn up and ratios of the various minerals, protein/ (K+), protein/(Na+) and (K+)/ (Na+) versus protein levels were calculated.