Those are all pretty low values, so you could probably safely ignore most of them and still make good beer.
I shoot for at least 50ppm Ca if just for yeast health. All I add is CaSO4 and CaCl2 -- leaning more toward CaCl2 for malty beers, gypsum for hoppy. It ends up being on the order of half a gram per gallon.
I add salts in the HLT and stir it up before drawing off the liquor. I've read that they should be added directly to the mash, but I want my sparge pH lowered by the Ca.
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)