Talking of Food is a magazine website set up by a group of people who love not only food but also the diversity of its culture. It is not bound by ideology or momentary fads but has an open mind towards opposing views. Its contributors are often experts in their field and discuss wide ranging subjects such as antibiotics in the food-chain, the opposing arguments on GM food or the future of food. On a lighter note see how they make noodles in China or follow Elisabeth Luard's classic series on European Peasant Cookery.

The RDA is the amount of vitamins and minerals that healthy people need for a good daily diet

Food Acupuncture: Vitamins & Minerals

Small but significant: Tiny amounts big results Structuring/building/connecting/energizing/repairing/healing…

The power of vitamins comes from the power of real food



 Vitamins     RDA     Minerals     RDA   
Vitamin A 800 µg Calcium 800 mg
Vitamin D 5 µg Magnesium 375 mg
Vitamin E 12 mg alpha-TE Iron 14 mg
Vitamin K 75 µg Copper 1 mg
Vitamin B1 1.1 mg Iodine 150 µg
Vitamin B2 1.4 mg Zinc 10 mg
Niacin 16 mg Manganese 2 mg
 Pantothenic acid  6 mg Potassium 2000 mg
Vitamin B6 1.4 mg Selenium 55 µg
Folic acid 200 µg Chromium 40 µg
Vitamin B12 2.5 µg Molybdenum 50 µg
Biotin 50 µg Fluoride 3.5 mg
Vitamin C 80 mg Chloride 800 mg
Phosphorus 700 mg

EU RDA for vitamins and minerals



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The Drinks Aisle

As Paul McCarthy says, the majority of drinks are bought by consumers from supermarkets, to the extent that wine merchants are disappearing from the high street. Keep an eye on The Drinks Aisle to see what new wines and drinks have caught his eye and his impressions of what he has found. In The Drinks Aisle, you will also find articles about wine and drinks by other contributors.

My American Kitchen Notes

Birgitte Kampmann is a classically-trained chef. She spent many years in the U.S.A., later becoming the chef at the American Embassy in Copenhagen. In My American Kitchen Notes, she gives many of the recipes she cooked at the Embassy, along with anecdotes about her experiences and her perceptions of America and American food,

Lockdown Food with Helen Garlick

Helen Garlick started this series during the first Coronovirus lockdown, as we looked at food and assembled meals in a different way, disregarding recipe books and using ingredients that that we may have disparaged in the past. New in: extracts from A Woman in the Polar Night.