Chromium, the chemical element or metal, is functionally different to the trace nutrient. Chromium as a nutrient is essential for human life. The name is derived from the Greek chrōmos, meaning “colour” on account of the varied colourations of chromium compounds.
Chromium as a trace nutrient is abundant in natural whole foods but in small quantities. The true content of chromium within a food can vary widely due to geochemical factors. It is most stable when it is in the form of trivalent chromium, which represents the most important form in the human body. Originally referred to as an unidentified “factor 3”, it was only with advances in analytic technology, that the essential nutrient was first identified in the late 1950s.
Chromium may promote insulin sensitivity in its role within carbohydrate metabolism and pairs well with magnesium. It has been observed that foods high in sugar, or foods which are heavily processed are often low in chromium. The Adequate Intake amount of chromium is 25 µg for women and 35 µg for men.
Food sources of chromium include Brewer’s yeast, broccoli, cheese, dark chocolate, egg yolk, fruits (asparagus, apples, bananas, prunes, raisins), grape juice, green beans, lean meats (grass-fed beef, liver) molasses, mushrooms, nuts, peanuts, pepper, potato, seafoods and shellfish (lobster, oysters, shrimp), spinach, wholegrain cereals (rye, wheat, yeast.
Key Indications:
May aid in the normal metabolism of macronutrients, including carbohydrates, proteins and fats
