Potassium, calcium, and magnesium are essential dietary minerals commonly found in spices, vegetables, and other food sources. They exist primarily as ions or salts and contribute to critical physiological functions including electrolyte balance, muscle contraction, nerve transmission, and bone mineralization. In food chemistry, these minerals influence flavor, texture, and nutritional value. Their bioavailability varies depending on the food matrix and chemical form. Extensive peer-reviewed research supports their role in preventing deficiencies and supporting overall health when consumed in recommended amounts from natural sources.