Vegetables potassium sources

Sodium is an indispensable element for some crops (notably sugar beet), can partially substitute for potassium in several crops, contributes to neutralising soil and subsoil acidity, and has a positive effect on soil phosphoms solubiUty. Sodium is an essential nutrient for cattle, and sodium appHcation to soil increases its content in pastures. Sodium nitrate is particularly effective as a nitrogen source for sugar beet, vegetable crops, tobacco, and cotton (qv), and for any crop in acid soils. 

Numerous accidental spills of sodium cyanide or potassium cyanide into rivers and streams have resulted in massive kills of fishes, amphibians, aquatic insects, and aquatic vegetation. Sources of poisonings were storage reservoirs of concentrated solutions, overturned rail tank cars, or discharge of substances generating free HCN in the water from hydrolysis or decomposition (Leduc... 

The main sources of vitamin C are green vegetables and citrus fruit. Animal tissue contains vitamin C, mainly in the kidneys and liver. The level of vitamin C in food is rapidly reduced during cooking or storage due to oxidation or water dissolution. It is added to food as an antioxidant (with no specified limit on the level of use) or as a supplement (with a maximum recommended daily intake of 3000mg/day). The forms admitted are L-ascorbic acid (AA), L-ascorbyl 6-palmitate, sodium, calcium, or potassium L-ascorbate [403]. 

Fertilizers provide the primary nutrients (nitrogen, phosphorus, and potassium) for vegetation and are manufactured by a variety of processes (Fig. 1) and from a variety of raw materials (Fig. 2). The usual sources of nitrogen are ammonia, ammonium nitrate, urea, and ammonium sulfate. Phosphorus is obtained from phosphoric acid or phosphate rock and potassium is available from mined potassium chloride or potassium sulfate or it is obtained from brine. 

Potassium sulfate, though relatively costly to produce, is a preferred source of potassium for some vegetable and fruit crops and tobacco— crops that are sensitive to the chloride forms. 

Here s another way to add wonderful flavor to a vegetable that s a fabulous source of potassium. I think even the first President Bush, who famously hated broccoli, would like this recipe. 

Tables lO.l to 10.5 may be useful as an orientation and a source of specific information for sections in this chapter. Table 10.1 lists the inorganic nutrients in various foods. One of the more striking aspects of these data is the fact that potassium concentrations in plant foods are much higher than those of sodium. Another point, raised under calcium and phosphate, is that green leafy vegetables (broccoli) and dairy products (cottage cheese) are high in calcium, whereas meats have relatively low levels of this nutrient. The calcium/phosphate ratios of various fcKids are also discussed in this section. These ratios can be easily calculated from the data in the table. Food iron data from tw o sources are listed. Milk and milk products, which contain high levels of many nutrients, are very low in iron.

Like all sulfites, potassium metabisulfite is not recommended for use in foods that are a source of thiamin, owing to the instability of the vitamin in their presence. Such foods include meat, raw fruits and vegetables, fresh potatoes, and foods that are a source of vitamin B12. A specification for potassium metabisulfite is contained in the Food Chemicals Codex (FCC). 

The total amount of mineral components in fruits and vegetables is in the range of 0.1% (in sweet potatoes) up to about 4.4% (in kohlrabi). The most abundant mineral constituent in fruits and vegetables is potassium (Table 2.4). Generally vegetables are a better source of minerals than fruits. The mineral elements influence not only the growth and crop of fruits and vegetables, but also their texture (Ca), color (Fe), and metabolic processes (microelements). 

Sources. The best dietary sources of potassium are fresh unprocessed foods, including meats, vegetables (especially potatoes), fruits (especially avocados and bananas), and citrus juices (such as orange juice). Most potassium needs can be met by eating a varied diet with adequate intake of milk, meats, cereals, vegetables, and fruits. 

Supplements. Potassium iodide is available as a nutritional supplement, typically in combination products, such as multivitamin/multimineral supplements. Iodine makes up approximately 77% of the total weight of potassium iodide. ° Potassium iodide as well as potassium iodate may be used to iodize salt. Iodized vegetable oil is also used in some countries as an iodine source. °- ... 

Potassium sulfate is the second largest tonnage potassium compound, and it is also used primarily as a fertilizer. The sulfate or other nonchloride forms of potassium are preferred for certain crops that do not tolerate the chloride ion well, e.g., tobacco and some fruits and vegetables. Nonchloride potash sources are also needed in areas where chloride accumulation in the soil is a problem. This is important in arid areas where chloride salts from irrigation water accumulate or in areas of very intensive agriculture, e.g., in the Netherlands. Potassium sulfate may be preferred because of its sulfur content where soils are deficient in both potassium and sulfur. 

Vegetables are not the only source of nitrate intake. Potassium and sodium salts of both nitrate and nitrite are commonly used in food industry, in curing meat, for fixing the color, for inhibiting the microbial growth, and for obtaining the characteristic flavor. ... 

In addition to potassium, some studies have shown that the minerals magnesium and calcium may also have a positive influence in maintaining healthy blood pressure. The fruits and vegetables that provide potassium in the diet are also good sources of these two minerals. So, the parental directions traditionally given to children to eat your fruits and vegetables and drink your milk have been given scientific validity for all of us as a way to help maintain healthy levels of blood pressure. 

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