-IBIS-1.7.0-
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constituents
potassium content of foods
Nutrition

definition

Potassium content of selected foods

vegetables (cooked):

844 mg potato (1 large)

466 mg acorn squash (1/2 cup)

419 mg spinach (1/2 cup)

400 mg sweet potato

344 mg rutabaga (1/2 cup)

290 mg butternut squash

247 mg Brussel sprouts

233 mg raw carrot

228 mg zucchini (1/2 cup)

217 mg peas (1/2 cup)

200 mg cauliflower (1/2 cup)

fruit:

602 mg avocado (1/2 medium)

560 mg watermelon (1/16)

450 mg banana

410 mg cantaloupe (1/4)

310 mg raisins (1/4 cup)

285 mg grapefruit juice (6 oz.)

235 mg orange

310 mg pear

beans (cooked, 1 cup):

866 mg soybeans

730 mg lentils

713 mg red kidney beans

710 mg split peas

670 mg white navy beans

476 mg black-eyed peas

dairy (1 cup):

531 mg yogurt, plain, low-fat

381 mg milk, 1% fat

meat, fish (cooked, 4 oz.):

725 mg rainbow trout

655 mg halibut

415 mg pork, trimmed

400 mg beef, trimmed

392 mg flounder

340 mg turkey, skinless

277 mg chicken, skinless

(Thom)

» drug interaction:

Potassium and triamterene (Dyrenium): triamterene reduces urinary Potassium; note: KCl is contraindicated; even small amounts of fruit may lead to hyperkalemia

footnotes