MissChris said:Excellent sources of potassium (>400MG)
- Avocado (1/2 medium)
- Banana (1 medium)
- Cantaloupe (1 cup)
- Lima beans (1/2 cup)
- Milk (1 cup)
- Nectarine (1 large)
- Orange juice (1 cup)
- Potato (1 medium)
- Prune juice (3/4 cup)
- Spinach (1/2 cup cooked)
- Tomato juice (1 cup)
Good sources (200MG to 400MG)
- Beans (1/2 cup dry)
- Blackberries (1 cup)
- Brussels sprouts (1/2 cup)
- Cherries (15)
- Fish (3 oz)
- Lentils (1/2 cup)
- Meat (3 oz)
- Orange (1 medium)
- Poultry (3 oz)
- Strawberries (1 cup sliced)
- Tomato (1 medium)
Also, there's that Morton "Lite" salt that is half iodized salt and half potassium chloride, although I'm not sure how effective it is as a supplement -- does anyone know? It tastes pretty good though, better than "No Salt" or other zero-sodium substitutes.
PinkPanther said:Does eating a lot of canned vegetables have a big impact on the amount of sodium and water retention? I eat a ton of canned vegetables just because they are quick and easy...should I be switching to frozen, or doesn't it make that much of a difference??
Borg4902 said:Does the tuna in a pouch have a lot of water in it?
Dougly said:Would rinsing and draining a can of salmon help cut some sodium?
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