Vitamins and Minerals: Potassium in Foods
- Milk and milk products contain high amounts of potassium (370-412mg). This includes foods like ice cream, yogurt, milk-based puddings and custards. Be sure to avoid chocolate milk products, as chocolate is particularly high in potassium.
- Whole grain and bran breads and cereals contain a large amount of potassium (141mg). Switch to white breads instead (28mg).
- Nuts and dried fruits such as raisins, apricots, prunes, and dates are rich sources of potassium.
- Fruits and vegetables can also add large amounts of potassium to your diet.
Avoid fruits and vegetables high in potassium unless approved by your dietitian.
High Potassium Fruits (over 250 mg)
banana , 451
dried fruits, 600
tomato/tomato juice, 273-536
honeydew melon, 875
prune juice, 706
High Potassium Vegetables (over 270 mg)
spinach, raw, 420
potato (baked/boiled/fried), 610
legumes (lima/navy/pinto/kidney beans and peas), 350-400
V8 juice, 464
Limit fruits and vegetables with a medium amount of potassium.
|Medium Potassium Vegetables (150-270 mg)
½ c of:
cabbage, ck’d, 154
celery, diced, 171
carrots, fresh or frozen, 177
corn, canned or 1 small ear, 204
garbanzo beans, 238
greens, collard, kale or turnip, 210
mixed vegetables, 153
peas, green, 134
squash, summer, 173
OR: 6-7 Brussels sprouts
|Medium Potassium Fruits (150-250 mg)
½ c of:
cherries (about 15 pieces), fresh, 228.
medium grapefruit, fresh or cn’d, 167
grapefruit juice, frozen, 189
grape juice, canned or bottled, 167
pineapple juice, 177
1 med. orange or ½ c. orange juice, 237
1 medium peach, fresh, 171
1 medium pear, fresh, 176-250
1 c. watermelon, cubed, 93
Strawberries, raw, 124
You can eat fruits and vegetables that contain low amounts of potassium, less than 150mg. Check with your dietitian to find out how much your diet will allow.
|Low Potassium Fruits (150 mg or less)
1/2 c of:
apple juice, 148 nectar, peach or pear,
applesauce, 78-92 pears, canned,100
blueberries, 65 peaches canned, 159
cranberry juice, 31 pineapple canned, 133-153
fruit cocktail,115 raspberries,94
grapes, canned or fresh, 100
grape juice, from frozen concentrate
1 small apple, 62,
1 medium tangerine, 132
|Low Potassium Vegetables (150 mg or less):
½ c of:
broccoli, fresh or boiled, 127
beans, canned (green or wax),
cabbage, fresh, 80
cucumber, fresh, sliced, 84
lettuce, iceberg, 87
mushrooms, raw, 130
onion, fresh (1 large slice),
peppers, sweet or hot, 89
potato, soaked for 2 hours
- Soaking and cooking vegetables in water will greatly reduce their potassium content. Pre-soak vegetables for at least 2 hours, if not more. Then discard the soaking water before cooking vegetables. If you prefer your vegetables raw, they may be eaten after soaking.
- Meat, fish, poultry, peanut butter, dried beans (legumes) and eggs are moderate to high sources of potassium. These foods are also good sources of complete protein, which is needed for normal body functions. Be sure to follow the guidelines for protein needed in your diet.
- Many salt substitutes are made with potassium chloride and should not be used (i.e. Lite Salt, Adolph’s, Diamond). Below are some seasonings that you can use freely.
- Vegit®- at Kohl’s and Sentry food stores in Madison.
- NO NaK®- write to: Frank J. Italiano Inc. P.O. Box 2701, La Crosse, WI 54601, or call (608) 785-1555
- To be safe, always read the labels of any prepared foods you buy. That includes ketchups, mustards and the like. Avoid those that list potassium.
If you need more information please contact UW Health at one of the these sites:
Nutrition Clinic Room L33
2880 University Avenue
Madison, WI 53705
Nutrition Clinic Room 1296
UW Health West Clinic
451 Junction Road
Madison, WI 53717
Nutrition Clinic Room 2085
UW Health East Clinic
5249 East Terrace Drive
Madison, WI 53718
The information provided should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Any duplication or distribution of the information contained herein is strictly prohibited.
Last Updated: 07/24/2012
Copyright © 03/11/2010 University of Wisconsin Hospitals and Clinics Authority. All rights reserved. Produced by the Department of Nursing. HF#222
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