(Uses) Protects against anemia, helps convert iron to hemoglobin, and is needed
for healthy bones and joints.
(Deficiency) impairs the formation of connective tissue proteins, collagen and
elastin. May contribute to anemia, growth disturbances of the brain, and
increased blood cholesterol levels.
(Food Sources) Almonds, avocados, beans, beets, barley, broccoli, garlic, liver,
lentils, mushrooms, nuts, oranges, pecans, radishes, raisins, salmon, seafood,
soybeans, green leafy vegetables.
(Herbal Sources) Sheep sorrel
(Assimilation) Vitamin C and zinc in excess interfere with copper availability.
900mcg for adults;
1,000mcg for pregnant women;
1,300mcg for nursing women;
890mcg for adolescents 14-18 years-old;
700mcg for children nine to 13 years-old;
440mcg for children four to eight years-old;
340mcg for children one to three years-old;
220mcg for infants seven to 12 months-old; and 200mcg for infants up to six