Mineral
Japanese: ミネラル（無機質）
Inorganic substances essential for body function. Fermentation can transform them into more bioavailable forms.
Minerals—calcium, iron, zinc, magnesium, and others—are inorganic substances essential for bodily functions.
Fermentation doesn't change the quantity of minerals, but it can change their bioavailability. Phytic acid in soybeans inhibits iron and zinc absorption, but when enzymes break down phytic acid during fermentation, minerals become easier for the body to absorb.
Miso contains plenty of sodium from salt, but also abundant potassium. The nutrition of fermented foods should be evaluated not by individual components but by overall balance.