Micronutrient in the context of "Nutrient depletion"

Water is an inorganic compound with the chemical formula H₂O. It is a transparent, tasteless, odorless, and nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms, in which it acts as a solvent. Water, being a polar molecule, undergoes strong intermolecular hydrogen bonding which is a large contributor to its physical and chemical properties. It is vital for all known forms of life, despite not providing food energy or being an organic micronutrient. Due to its presence in all organisms, its chemical stability, its worldwide abundance, and its strong polarity relative to its small molecular size, water is often referred to as the "universal solvent".

Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor.

Nutrition is the biochemical and physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into macro- and micro-) which can be metabolized to create energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition.

The type of organism determines what nutrients it needs and how it obtains them. Organisms obtain nutrients by consuming organic matter, consuming inorganic matter, absorbing light, or some combination of these. Some can produce nutrients internally by consuming basic elements, while others must consume other organisms to obtain pre-existing nutrients. All forms of life require carbon, energy, and water as well as various other molecules. Animals require complex nutrients such as carbohydrates, lipids, and proteins, obtaining them by consuming other organisms. Humans have developed agriculture and cooking to replace foraging and advance human nutrition. Plants acquire nutrients through the soil and the atmosphere. Fungi absorb nutrients around them by breaking them down and absorbing them through the mycelium.

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals and vitamins. Typical examples include grains (cereals and legumes), seeds, nuts and root vegetables (tubers and roots). Among them, cereals (rice, wheat, oat, maize, etc.), legumes (lentils and beans) and tubers (e.g. potato, taro and yam) account for about 90% of the world's food calorie intake.

Early agricultural civilizations valued the crop foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of surplus, wider choices of foods may be available.

Eggplant (in North American, Australian, and Philippine English), aubergine (in British, Irish, and New Zealand English), brinjal (in Bangladeshi, Indian, Singapore, Malaysian, South African, and Sri Lankan English), or baigan (in Caribbean English) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit, typically used as a vegetable in cooking.

Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

A trace element is a chemical element of a minute quantity, a trace amount, especially used in referring to a micronutrient, but is also used to refer to minor elements in the composition of a rock, or other chemical substance.

In nutrition, trace elements are classified into two groups: essential trace elements, and non-essential trace elements. Essential trace elements are needed for many physiological and biochemical processes in both plants and animals. Not only do trace elements play a role in biological processes but they also serve as catalysts to engage in redox – oxidation and reduction mechanisms. Trace elements of some heavy metals have a biological role as essential micronutrients.