Potassium Content of Vegetables

Sodium and potassium are two major electrolytes.  Potassium is the major intracellular cation. Total body potassium content is approximately 50 mEq per kilogram body weight.  Potassium assists in muscle contraction and in maintaining fluid and electroltyte balance in body cells.  Potassium is also important in sending nerve impulses as well as releasing energy from protein, fat, and carbohydrates during metabolism.

Due to illness, however, some people need to restrict their dietary potassium intake and some people may actually need to increase their intake.  In HYPOKALEMIA (condition in which the concentration of potassium in the blood is low), it is very necessary to increase the intake of potassium.  Also, in case of  HYPERKALEMIA (condition in which the concentration of potassium in the blood is high), potassium intake has to be restricted.

Therefore, it is very essential to know potassium content of foods.

Potassium content of vegetables per 100 gm of edible portion by Dietetics Department CMC, Vellore, India

Potassium content of vegetables

LOW (0-100 mg) MEDIUM (101-200 mg) HIGH (201 mg & Above)
Fenugreek Leaves Cabbage Amaranth
Lettuce Carrots Coriander
Beetroot Onion Small Drumstick Leaves
Radish Pink Raddish White Spinach
Bottle Gourd Bitter Gourd Colocasia
Broad Beans Brinjal Potato
Cucumber Cauliflower Sweet Potato
Knol Knol French Beans Tapioca
Green Mango Ladies Finger Yam
Peas Onion Stalks Drumstick
Ridge Gourd Plantain Flower Green Papaya
Snake Gourd Pumpkin
Chow Chow Green Tomato

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