Categories of nutrients

The six classes of nutrients can be categorised in a number of ways:

• Macronutrients vs micronutrients
• Organic vs inorganic
• Energy yielding vs non-energy yielding
• Essential vs non-essential

The following table displays how the six classes of nutrients are arranged under these different categories.

Macronutrients vs micronutrients

Macronutrients are required by our bodies in relatively large amounts – usually many grams daily. Protein, lipids (fats), carbohydrates and water are categorised as macronutrients. Interestingly, these macronutrients are also found in our food in relatively large amounts compared to the micronutrients.

Micronutrients are required by our bodies in relatively small amounts – usually milligrams or micrograms daily. Vitamins and minerals are categorised as micronutrients. Vitamins are generally divided into two groups based on their solubility: water-soluble and fat-soluble vitamins. Minerals are generally divided into two groups based on the amount needed by our body: major minerals and trace minerals.

Organic vs inorganic

Organic nutrients include carbohydrates, protein, lipids (fats) and vitamins. ‘Organic’ means that these nutrients contain carbon-carbon or carbon-hydrogen bonds. Carbon is an element found in all living things.

Inorganic nutrients include water and minerals. ‘Inorganic’ means that these nutrients are not composed primarily of carbon-carbon or carbon-hydrogen bonds. Individual atoms found in these nutrients never change and so the identity of these nutrients never changes. They are seen as indestructible.

Organic – a chemical term: The term ‘organic’ is being used here to describe the chemical nature of these nutrients and should not be confused with the use of the term in food production when it is used to describe how food is grown under a certification system.

Energy yielding vs non-energy yielding

Essential nutrients vs non-essential nutrients

A word on alcohol – not a nutrient

Were any of these categories already familiar to you? Of the new categories of nutrients you learned of, are there any that stand out as something you might utilise in better understanding the food you eat?