Foods high potassium content

Information about a food s potassium content is required on the nutrition facts panel only if the food contains added potassium as a nutrient or if claims about it as a nutrient appear on the label. In all other cases, it is voluntary. The recommended daily value for potassium is 3500 mg. The following labels have been designated for foods high potassium (700 mg or more per serving) good source of potassium (350—665 mg per serving) more or added potassium (at least 350 mg more per serving than the reference food) (43). 

Use elderberry tincture for the treatment of rheumatism. The high potassium content of elderberries makes them a prime food or supplement for those suffering from angina or high blood pressure. Use elderberries to build the blood and treat anemia. 

Well-rotted manures improve soil structure and water-holding capacity, and supply nitrogen, potassium, and other plant foods. Their nutrient content will vary with the proportion of manure and urine to straw or other bedding, and on whether they have been stored under cover or outdoors in the rain. However, they should be medium- to high-fertility soil improvers. Apply at a rate of one or two wheelbarrow loads (12-24 gal) per 50 sq ft (50-100 liters/5 sq m). When handling any animal-based product, keep cuts covered, wash your hands under running water before handling food, and be sure your tetanus vaccination is up to date. 

Wilson s disease With a normal diet, the daily eopper supply amounts to 3-6 mg. In Wilson s disease, however, the copper eontent should be redueed to < 1 mg/ day (using the available food tables). As in haemochromatosis, a lactovegetarian diet is important, but attention should be paid to the very high eopper content of eoarse-grained wholemeal produets, nuts, cheese (Em-mental, Edam) and cocoa. The intestinal absorption of eopper can be reduced further by potassium sulphide (3 X 20 mg), (s. p. 616)... 

The homogenous acid catalyzed hydrolysis of sucrose uses food approved mineral acids (sulfuric acid, hydrochloric acid) at elevated temperature. The degree of inversion could be adjusted by the point of neutralization (sodium or potassium hydroxide). This step leads inevitably to the formation of the respective salts, thereby causing high ash contents in the product. A further disadvantage of this method is the applied elevated temperature in combination with the low pH, thus causing by-product formation. 

It might seem that taking a daily supplement is the only way to ensure a daily potassium intake as high as 4.7 grams, but that is not the case. Nature provides many potassium-rich foods such as squash, potatoes, tomatoes, carrots, spinach, beans, bananas, apricots, prunes, melons, peaches, halibut, tuna, trout, and low-fat dairy products. Specific examples of the potassium content of a few dietary potassium sources are given in the following table ... 

In foods, sodium and potassium are found mainly as free ions. The natural sodium content in foods is highly variable. In many foods of plant origin, sodium is a minority element. In contrast, the potassium content in some plant materials is extremely high and can reach up to 2% (e.g. in tea and roasted coffee). The sodium content can increase by several orders in salted foods, to which it is added in the form of table salt for preservation and to increase flavour. The contents of sodium and potassium and other majority elements in selected foods are summarised in Table 6.4. 

A mineral residue which is left after (1) the other nutrients in a food have been metabolized, or (2) a food has been burned to an ash in a laboratory. Ashes of foods give an alkaline reaction when the predominant chemical elements in the ash are sodium, potassium, calcium, and/or magnesium because these elements generally form alkali. Milk has an alkaline-ash residue because of its high calcium content. Fruits and vegetables are most likely to have an alkaline-ash residue, whereas breads, cereals, eggs, fish, meats, and poultry are most likely to have an acid-ash residue. 

Sorbic acid and its salts are highly refined to obtain the necessary purity for use in foods. The quaUty requirements are defined by the Food Chemicals Codex (Table 3). Codistillation or recrystaUization from water, alcohoHc solutions, or acetone is used to obtain sorbic acid and potassium sorbate of a purity that passes not only the Codex requirements but is sufficient for long-term storage. Measurement of the peroxide content and heat stabiUty can further determine the presence of low amounts of impurities. The presence of isomers, other than the trans,trans form, causes instabiUty and affects the melting point. 

A method is presented for producing concentrate of dehydrated Jerusalem artichoke tubers. The novel product is characterized by a high content of micro- and macroelements (e.g., silicon, potassium, phosphorus, and magnesium). It provides a biologically active additive for foodstuffs, a base or component of food products, and can also be a source material for the production of inulin for use in the biotechnological, medicine, cosmetics, and pharmaceutical industries. 

The ash content of soybeans is relatively high, close to 5 percent. The ash and major mineral levels in soybeans are listed in Table 5-7. Potassium and phosphorus are the elements present in greatest abundance. About 70 to 80 percent of the phosphorus in soybeans is present in the form of phytic acid, the phosphoric acid ester of inositol (Figure 5-5). Phytin is the calcium-magnesium-potassium salt of inositol hexaphosphoric acid or phytic acid. The phytates are important because of their effect on protein solubility and because they may interfere with absorption of calcium from the diet. Phytic acid is present in many foods of plant origin. 

The common tobacco plant depletes soil nutrients (e.g., nitrogen, phosphorus, and particularly, potassium) at a higher rate than most food and cash crops (e.g., cotton, coffee). One of the reasons for tobacco s high uptake of soil nutrients is the practice of topping the plants to increase the growth of leaves and increased nicotine content contributes to the increased uptake of soil nutrients. 

Table 6-3 Foods with High Content of Potassium...

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