ABSTRACT
Foods of animal and plant origin contain many chemical elements, which combine to form the building materials of proteins, lipids, carbohydrates, vitamins, and other complex compounds. Among these elements, carbon, hydrogen, nitrogen, and oxygen form the largest group. In addition to these, tissues of organisms contain many elements that, depending on their amount, are termed either macro-or microelements (the latter are also known as trace elements [C, N, H, O]).
