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source:http://nhnh.essortment.com/potassiumfoodh_rkyn.htm

Food high in potassium

Potassium Definition
Potassium, along with calcium and sodium, is an electrolyte (mineral salt) important to the human
nervous system, muscle function, fluid balance and heart, kidney and adrenal functions. A
deficiency of potassium (hypokalemia) can manifest as weakness, fatigue, confusion, heart
irregularities, and sometimes problems in muscular coordination. Insufficient potassium can also
exaggerate the effects of sodium. The first sign of a potassium deficiency is usually a
generalized weakness.
Most people get sufficient potassium in a reasonably healthy diet -- one that includes fresh
fruits and vegetables and is low in sodium. Mineral imbalances can occur from starvation diets,
but more commonly results from excessive fluid loss from sweating, diarrhea, or the use of
diuretics and laxatives.
People who exercise heavily, and therefore sweat heavily, have higher potassium needs; they may
need to take supplements to balance the electrolyte levels, or to bulk up their menus with high
potassium foods.
On the other hand, people who suffer from some diseases, including diabetes and renal (kidney)
failure can no longer metabolize minerals properly and need to guard against getting too much in
their diet.
Since potassium has not been one of the nutritional values required in food labeling, determining
the amount of dietary potassium has been more difficult than, for example, sodium or fat content
in foods. This changed in November, 2000; effective in the year 2001, potassium content will be
included in the labeling on food packaging.


People without the ordinary potassium requirements -- either a need to supplement because of
fluid loss, or a need to limit their intake -- should consult with their physician or nutrition-
ist to determine their specific needs from each group.

--For general guidelines, Duke University Medical Center and the American Kidney Foundation have
divided foods into low, moderate and high potassium groups. Some of the more common foods in
each category are:--


HIGH potassium (more than 225 milligrams per 1/2 c. serving)

These foods would be beneficial to athletes or to others who incur heavy fluid loss. Patients on potassium-restricted diets should avoid them, or eat them sparingly, as advised by their nutritionist.

All meats, poultry and fish are high in potassium. aaaaaaaaaaaa

Apricots (fresh more so than canned)

Avocado

Banana

Cantaloupe

Honeydew

Kiwi



Lima beans

Milk

Oranges and orange juice

Potatoes (can be reduced to moderate by soaking peeled, sliced potatoes overnight before cooking)

Prunes

Spinach

Tomatoes

Vegetable juice

Winter squash


MODERATE (125 - 225 mg per serving)

These foods can be a large part of most people's balanced nutrition plan. Persons restricting their potassium might be cautioned to include no more than one or two servings from this list per day, depending on their medical restrictions.

Apple juice

Asparagus



Beets

Blackberries

Broccoli

Carrots

Cherries

Corn

Eggplant

Grapefruit

Green peas

Loose-leaf lettuce

Mushrooms, fresh

Onions

Peach



Pineapple

Pears

Raisins

Raspberries

Strawberries

Summer squash, including zucchini

Tangerines

Watermelon

LOW potassium (less than 125 mg per serving)

These foods give less electrolyte value per serving for people who need to increase their potassium levels.
They should be a major part of the menu plan for people limiting their intake.

Apples

Bell peppers

Blueberries

Cabbage

Cranberries

Cranberry juice

Cucumber

Fruit cocktail

Grapes

Green beans

Iceberg lettuce

Mandarin oranges, canned

Mushrooms

Plums

Peaches, canned

Pineapple, fresh
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