Potassium Content of Common Indian Vegetables (Latest 2018 version)
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Potassium is a mineral found in most foods we eat . It plays a role in keeping a heartbeat regular and also needed to maintain the fluid and electrolyte balance in the bloodstream. The kidneys help to keep the right amount of potassium in your body and eliminate excess amounts into the urine. When the kidneys no longer function properly potassium and sodium levels need to be monitored. Foods rich in these two minerals might need to be restricted.
While going through the charts we used when I worked in the renal field back in India, I realized that it isn’t the correct version.
Here is the updated list of Potassium Content of Common Indian Vegetables 2018 (updated with the help of the USDA):
Potassium Content of Vegetables per 100gms
| Low (less than 100mg) | Medium (100-200) | High(200mg+ |
| Capsicum/Bell pepper | Green beans | Tomato |
| Chayote squash(Chow Chow/ semebadnekai) | Carrots, Onions | Ladies finger/ Bhindi |
| Green moong sprouts | Cucumber | Methi Leaves |
| Peas | Spinach leaves | |
| Onions(Stir-fried) | Potatoes | |
| Beetroot | Sweet Potatoes | |
| Broccoli | Bittergourd | |
| Turnip | Amaranth leaves (cholai/Shepu) | |
| Cauliflower | Malabar Spinach (basale soppu) | |
| Turnips | Coriander leaves | |
| Cabbage | Drumstick | |
| Ridgegourd(Turrai) | Mustard greens (Sarson) | |
| Brinjal | Kohlrabi (navalkohl) |
Sweta Uchil-Purohit