Join Date: Jan 2003
Location: California, U.S.A.
Hi ballengee- it would be best if you got your potassium from food, not supps.
Here's some info on potassium and food sources for it.
Forgive me if this is all redundant and you already know all of this stuff already.
But I'm hoping that somewhere on this list there is SOMETHING that you like and can tolerate:
Note: the more plus signs (+) after the listed food, the better.
At the very bottom of the list is a key to how many mgs. of potassium the plus signs mean.
NOTE- Don't forget that potassium is often lost in cooking . To retain potassium: .Cook foods in a minimal amount of water. .Cook for the shortest possible time. or BEST- steam your veggies.
FOOD SELECTED POTASSIUM SERVING SIZE PER SERVING(1)
BREADS, CEREALS, AND OTHER GRAIN PRODUCTS
Ready-to-eat cereals: Oat flakes, fortified with soy flour 1 ounce + 100-percent-bran cereals(2) 1 ounce ++
Apricots: Dried, cooked, unsweetened 1/2 cup +++ Dried, uncooked 1/4 cup ++ Banana, raw 1 medium ++ Cantaloup, raw About 1/2 cup diced + Grapefruit juice: Canned or reconstituted frozen, unsweetened 3/4 cup + Fresh 3/4 cup + Honeydew melon, raw About 3/4 cup diced + Melon balls (cantaloup and honeydew), frozen, unsweetened 1/2 cup + Nectarine, raw 1 medium + Orange juice: Canned 3/4 cup + Fresh or reconstituted frozen, unsweetened 3/4 cup ++ Peaches: Dried, cooked, unsweetened 1/2 cup ++ Dried, uncooked 1/4 cup ++ Pears, dried, cooked, unsweetened 1/2 cup + Pomegranate, raw 1 medium ++ Prunes, dried, cooked, unsweetened 1/2 cup ++ Prune juice, unsweetened 1/2 cup ++ Raisins 1/4 cup + Watermelon, raw About 1 3/4 cups diced +
Artichoke, globe (french), cooked 1 medium + Asparagus, cooked 1/2 cup + Beans: Green, cooked 1/2 cup + Lima, cooked 1/2 cup +++ Cauliflower, cooked 1/2 cup + Chard, cooked 1/2 cup ++ Corn, cooked 1/2 cup + Jerusalem artichoke, raw 1/2 cup + Mushrooms, cooked 1/2 cup + Parsnips, cooked 1/2 cup + Peas, green, cooked 1/2 cup + Plantain, green or ripe, boiled 1 medium +++ Potato: Baked or boiled, with skin 1 medium +++ Baked or boiled, without skin 1 medium ++ Pumpkin, cooked 1/2 cup ++ Rutabaga, cooked 1/2 cup + Spinach, cooked 1/2 cup ++ Squash, winter, cooked, mashed 1/2 cup +++ Sweetpotato: Baked 1 medium ++ Boiled 1 medium + Tomatoes: Raw 1 medium + Stewed 1/2 cup ++ Tomato juice, canned 3/4 cup ++ Tomato-vegetable juice or tomato juice cocktail, canned 3/4 cup ++
MEAT, POULTRY, FISH, AND ALTERNATES
Meat and Poultry Beef: Brisket, braised, lean only 3 ounces + Ground; extra lean, lean, or regular; baked or broiled 1 patty + Pot roast, braised, lean only 3 ounces + Roast, rib, roasted, lean only 3 ounces + Shortribs, braised, lean only 3 ounces + Steak, lean only: Baked or broiled 3 ounces + Braised 3 ounces + Stew meat, simmered, lean only 3 ounces + Chicken, without skin: Breast, broiled or roasted 1/2 breast + Leg (thigh and drumstick), broiled or roasted 1 leg + Cornish hen, roasted, without skin 1/2 hen + Ham, roasted, lean only: Fresh 3 ounces + Smoked or cured 3 ounces + Lamb, lean only: Chop, shoulder; baked, braised, or broiled 1 chop + Roast, leg or shoulder, roasted 3 ounces + Pork: Chop, baked or broiled, lean only 1 chop + Cutlet or steak, baked or broiled, lean only 1 cutlet ++ Ground, cooked 3 ounces + Roast, roasted, lean only: Loin 3 ounces + Shoulder 3 ounces + Turkey, light or dark meat, roasted, without skin 3 ounces + Veal, lean only: Chop, braised 1 chop + Cutlet or steak, pan broiled 1 cutlet ++ Roast, leg, roasted 3 ounces +
Fish and Seafood Carp, catfish, flounder, or mullet; baked or broiled 3 ounces ++ Haddock, mackerel, or porgy; baked or broiled 3 ounces + Clams: Canned, drained 3 ounces + Steamed or boiled 3 ounces + Cod, croaker, pompano, or trout; baked or broiled 3 ounces ++ Crabmeat, steamed 3 ounces + Lobster, steamed or boiled 3 ounces + Mussels, steamed, boiled, or poached 3 ounces + Ocean perch, perch, pike, sea bass, or whiting; baked or broiled 3 ounces + Oysters: Canned, undrained 3 ounces + Steamed 3 ounces + Salmon: Baked or broiled 3 ounces + Steamed, poached, or canned; drained 3 ounces + Scallops: Baked or broiled 3 ounces + Boiled or steamed 3 ounces + Swordfish steak, baked or broiled 3 ounces + Tuna, canned, drained 3 ounces +
Dry Beans, Peas, and Lentils Beans, cooked: Bayo, black, brown, or red kidney 1/2 cup ++ Calico, chickpeas (garbanzo beans), mung, or pinto 1/2 cup + Lima, soybeans, or white 1/2 cup ++ Lentils, cooked 1/2 cup ++ Peas, split, green or yellow, cooked 1/2 cup ++ Soy milk (not baby formula) 1 cup +
MILK, CHEESE, AND YOGURT
Milk: Buttermilk 1 cup ++ Chocolate, made with whole or skim milk 1 cup ++ Skim 1 cup ++ Whole or lowfat 1 cup ++ Milk-based fruit drinks 1 cup +++ Yogurt: Flavored, made with lowfat milk 8 ounces ++ Frozen 8 ounces ++ Fruit, made with lowfat or nonfat milk 8 ounces ++ Plain: Made with whole milk 8 ounces ++ Made with lowfat milk 8 ounces +++
(1) A selected serving size contains at least -
+ 200-349 milligrams ++ 350-499 milligrams +++ 500 or more milligrams
(2) Most 100-percent-bran cereals contain at least 350 milligrams of potassium.
Hope some of this helps!!
[This message has been edited by zuzu8 (edited 05-19-2003).]