Potassium

Potassium

 

Potassium is an important mineral in human body which plays a key role in heart function and muscle contraction.

When kidney function is poor, increased intake of potassium can cause your potassium level rise too high leading to irregular heart beat, weakness and shortness of breath.

It is very important to limit your potassium intake especially when high potassium level in your blood stream.
Your potassium level is               mg/dL (Normal range: 3.5 – 5.0mg/dL).

Therefore, AVOID high potassium food such as

  • Wholegrain cereals, bread and biscuit.
  • Nuts, seeds and products, e.g. chocolate, peanut butter.
  • Coconuts and products, e.g. coconut milk, kaya.
  • All fresh/canned fruit and vegetable juice, herbal medicine drinks, strong tea/coffee, cocoa and malted beverage, milk, wine
  • Brown sugar, molasses, maple syrup, toffees, liquorice
  • High potassium salt substitute, bottled sauces, meat and vegetables extract, essence of chicken, stock cube.
  • Fruits and vegetables from the high potassium group.

Choose low and moderate potassium content fruits and vegetables in your daily diet.

Fruits – limit to 2 servings per day
1 serving = 100g (3/4 cup) cooked; 100g raw non-leafy; 150g raw leafy
Low < 150mg potassium per serving Medium 150 – 250mg potassium per serving High > 250mg potassium per serving
Apple 1 small Cherry 10 medium Apricots 4 small
Blueberries ½ cup Chiku 1½ medium Avocado pears 1 medium
Cranberries 100g Duku 10 medium Banana 1 small
Durian 2 seed Langsat 10 medium Custard apple 1 medium
Dragon fruit ½ fruit Lychee 6 medium Dates 2 pieces
Grapes 10 small Orange 1 small Figs 2 small
Grapefruit ½ fruit Papaya 1 slice Honeydew 1 slice
Guava ½ fruit Passion fruit 3 ½ medium Jackfuit 2 seed
Lemon 1 small Peach 1 medium Kiwi 1 medium
Lime 1 whole P ersimmon 1 medium Mango ½ medium
Longan 10 medium Plum 2 small Nectarine 1 medium
Mangosteen 4 medium Pomelo 3 segment Pomegranate ½ medium
Pear 1 small Raspberries 1 cup Prunes 4 pieces
Pineapple 1 wedge Strawberries 1 cup Rockmelon 1 slice
Rambutan 4 medium Tangerines 1 medium Soursop 1 slice
Water apple 4 medium Dried fruit
eg. Raisins
20g
Watermelon 1 wedge
Canned fruit
(juices drained)
½ cup

 

Vegetables – limit to 2 servings per day
1 serving = 100g (3/4 cup) cooked; 100g raw non-leafy; 150g raw leafy
Low < 200mg potassium per serving Medium 200 – 350mg potassium per serving High > 350mg potassium per serving
Bean sprouts (Taugeh) Asparagus Bamboo shoot
Brinjal Chinese cabbage Broccoli
Capsicum Cauliflower Mustard green/ Chye sim
Carrot (frozen/boiled) Carrot Chick peas
Cucumber Celery Fern shoot (pucuk paku)
French bean Chives Fresh mushroom
Four angle bean ½ fruit Kale (Kai Lan)
Gourd – all types Chili (green/red) Thorn Box (Kau Kei)
Hairy cucumber Ladies finger Lotus root
Kangkung Leeks Petai
Lettuce Lima bean Plantain flower
Long bean Peas (raw/dried) Potatoes
Mushroom (canned, drained) Pumpkin Seaweed
Mushroom (dried, soaked and drained) Sweetcorn (frozen/boiled) Spinach
Onion Tomato (raw, canned) Sweet potato leaves
Peas (frozen/boiled) Tomato (paste/puree)

 

Good practice tips to reduce potassium content:

  • 1. Follow step by step to reduce potassium content in vegetables:
    •   Cut vegetables into smaller pieces
    •   Soak vegetables in the warm water for 1 – 2 hours.
    •   Drain away water before cooking.
    •   Use plenty of water to cook vegetables, drain away water and do not use it as gravy.
    •   Make sure all vegetables well cooked before consumption.
  • 2. Drain juice or syrup away from canned fruits and vegetables.
  • 3. Use whole rather than ground spices.

 

For further information or enquiries, please contact your dietitian.

 

 

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