CALCIUM and PHOSPHORUS
A total of 99% of calcium is located in the skeleton and 1% is distributed in the fluids inside and outside the cells. A total of 85% of the phosphorus is bound to calcium in the bones and teeth, while the remaining part is primarily found in soft tissues combined with organic substances.

MAGNESIUM
A total of 60 - 70 % of magnesium is present in the form of phosphates and carbonates in the skeleton. It is primarily found at the intercellular level, in both the soft tissues and the bones and is essential for the functioning of muscle and nervous tissues. It is very widespread in food sources and especially in grains, legumes and dairy products. Deficiencies are not common.

SULPHUR
Is active in the synthesis of various hormones and enzymes. It is primarily found in organic components, especially in amino acids (methionine and cysteine). A deficiency has never been demonstrated.

IRON
Is present in every cell, but especially in protein molecules, haemoglobin and myoglobin (blood and muscle). Food sources: offal, meat, fish, legumes, spinach, etc. Like all other minerals, a much smaller percentage of the iron found in plant foods is absorbed with respect to the iron contained in animal tissues. A deficiency causes anaemia, but this is rare in dogs if we exclude infective pathologies from parasitosis and haemorrhages.

COPPER
The metabolism of copper is tied to the metabolism of iron. The largest concentration is found in the liver. Excess copper is secreted by the bile.

ZINC
Is widespread in many tissues and its activity affects the metabolism of carbohydrates, lipids, proteins and nucleic acids.

MANGANESE
A high percentage is present inside cells. It is needed for bone development and the functioning of the reproductive system. It is found in legumes and whole grains, while only a very small amount is found in animal foods. Deficiencies have not been observed.

IODINE
Is necessary for the synthesis of some hormones. It regulates basal metabolism. Food sources: meat, fish, seaweed.

SELENIUM
In collaboration with vitamin E, it protects the cell membranes from oxidation. Food sources: grains, meat and fish.

POTASSIUM, SODIUM and CHLORINE (electrolytes)
These minerals primarily serve to balance the electrolytic charges of the organism. They take part in many organic processes (osmotic pressure, water balance, etc.), acting as charge exchangers (positive and negative).They are present in all foods.