Minerals including calcium, potassium, magnesium, sodium, and phosphorus are inorganic elements essential for human nutrition and widely present in foods such as dairy, vegetables, nuts, and meats. They exist primarily as ions or salts rather than discrete molecular compounds. Calcium (Ca2+) supports bone structure and muscle function; potassium (K+) regulates fluid balance and nerve signals; magnesium (Mg2+) acts as a cofactor in enzymatic reactions; sodium (Na+) maintains electrolyte balance; and phosphorus (as phosphate, PO4^3-) is critical for ATP and bone mineralization. These minerals do not have a single chemical formula or SMILES structure as they represent a group of elements. In food science, they contribute to flavor, texture, and nutritional value but are not volatile organic compounds. Their properties vary by chemical form (e.g., salts like CaCl2 or KCl).