Cobalt is a component of vitamin B12, a nutritional factor necessary for the formation of red blood cells. Recent research in vitamin B12 has shown that its pink colour is attributed to the presence of cobalt in it. The presence of this mineral in foods helps the synthesis of haemoglobin and the absorption of food- iron. The best dietary sources of cobalt are meat, kidney and liver. All green leafy vegetables contain some amount of this mineral. No daily allowance has been set. Only a very small amount upto 8 mcg. is considered necessary.

Cobalt is part of the vitamin B 12 molecule.

Cobalt is required for

It is required in the manufacture of red blood cells and in preventing anemia.

Deficiency of cobalt

If a normal diet is followed a deficiency is most unlikely.

Dosage

The dosage is the Recommended Daily Allowance (RDA), but be aware that this dosage is the minimum that you require per day, to ward off serious deficiency of this particular nutrient. In the therapeutic use of this nutrient, the dosage is usually increased considerably, but the toxicity level must be kept in mind.

In the case of microelements, such as trace elements, the amounts are very small, yet they are still important.

Toxicity and symptoms of high intake

An excessively high intake of cobalt may damage the heart muscles, and may cause an over-production of red blood cells or damage to the thyroid gland.

Other interesting points

Since cobalt is part of the vitamin B12 molecule, the function of cobalt is interwoven with that of vitamin B 12.

Food sources

Cobalt is present in pulses and vegetables.