What Does Vanadium Do For The Body?
Vanadium is a trace mineral that is found in the body’s tissues and organs. It is essential for the proper functioning of the body, but the exact mechanism of action is not fully understood.
Vanadium is thought to play a role in insulin sensitivity, glucose metabolism, and cholesterol levels. It may also have anti-inflammatory and antioxidant properties.
Some studies have shown that vanadium may be helpful for people with type 2 diabetes, high cholesterol, and high blood pressure. However, more research is needed to confirm these findings.
Vanadium deficiency is rare, but it can occur in people who have certain medical conditions, such as malnutrition and kidney disease. Symptoms of vanadium deficiency can include fatigue, weakness, and muscle cramps.
The recommended daily intake of vanadium for adults is 6-18 micrograms. However, it is difficult to overdose on vanadium from food alone. Most people can get enough vanadium from their diet.
It is important to note that vanadium supplements are not regulated by the FDA and may not be safe for everyone. If you are considering taking a vanadium supplement, talk to your doctor first.
The best food sources of vanadium are:
- Mushrooms
- Shellfish, such as oysters, clams, and crabs
- Black pepper
- Parsley & microgreens
- Dill weed & microgreens
- Buckwheat microgreens (100 mg / 100grams)
- Beer
- Wine
- Grain and grain products
Vanadium is also present in other foods, such as fruits, vegetables, meats, and dairy products, but in lower amounts.
The amount of vanadium in food can vary depending on the soil in which it was grown and the processing methods used. For example, refined grains contain less vanadium than whole grains.
Can You Take Too Much Vanadium?
Yes, you can take too much vanadium. Vanadium toxicity is rare, but it can occur in people who are exposed to high levels of vanadium in their environment or who take high doses of vanadium supplements.
Vanadium in Microgreens by Variety
These values are based on 100 grams of microgreens. Much more than you would eat of any one variety per meal. Be sure to remember the purpose of this course and of the values presented.
| Microgreens Variety | Daily Value by % per 100-grams |
|---|---|
| No value = NR | No data from reliable source |
| Amaranth | NR |
| Arugula | NR |
| Basil | NR |
| Beet | NR |
| Bok Choy | NR |
| Borage | NR |
| Broccoli | NR |
| Brussel Sprouts | NR |
| Buckwheat | NR |
| Cabbage | NR |
| Carrot | NR |
| Cauliflower | NR |
| Celery | NR |
| Chervil | NR |
| Chives, Garlic | NR |
| Cilantro | NR |
| Cress, Upland | NR |
| Dill | NR |
| Endive | NR |
| Fennel | NR |
| Fenugreek | NR |
| Kale | NR |
| Kohlrabi | NR |
| Leek | NR |
| Lettuce | NR |
| Lovage | NR |
| Mustard | NR |
| Nasturtium | NR |
| Onions | NR |
| Parsley | NR |
| Pea | NR |
| Radish | NR |
| Shungiku | NR |
| Sorrel | NR |
| Spinach | NR |
| Sunflower | NR |
| Swiss Chard | NR |
| Tat Soi | NR |
| Tokyo Bekana | NR |
| Turnip | NR |
For more information see this article from Eric Bakker.
