Comparison of Sodium and Potassium Content in Fresh Produce and their Contribution to the Daily Intake

Authors

  • Prof., Louay Labban Faculty of Health Science, Dept. of Nutrition, University of Kalamoon P. O. Box 30440, Damascus, Syria.
  • Mohanned JE Mouzik Faculty of Health Science, Dept. of Nutrition, University of Kalamoon P. O. Box 30440, Damascus, Syria.
  • Alaa D Al Shekh Othman Faculty of Health Science, Dept. of Nutrition, University of Kalamoon P. O. Box 30440, Damascus, Syria.

Keywords:

Sodium, Potassium, DV%, Hypertension, CVD, Fruits, Vegetables

Abstract

Sodium is naturally found in foods in the form of sodium chloride. It is a very important because it regulates fluid balance and generates electrical signals for nerve and muscle functions in our bodies.. The RDA for Na is 2400 mg per day. Consuming too much Sodium will result in high blood pressure. Sodium levels in foods vary but generally account for only about 10% of dietary intake. Approximately 5-10% of intake is related to the discretionary addition of salt at the table and during cooking. Canned vegetables and processed foods and foods served in restaurants contribute over 75% of dietary sodium. Potassium is one of the essential nutrients for health. It is vital for healthy nerves and muscles especially heart function. Potassium deficiency can cause many health problems. Diets high in fat, refined sugars and over salted foods may lead quickly to a state of Potassium deficiency. The purpose of this study was to provide baseline estimates of the content of Na and K in fresh fruits and vegetables and their contribution to DV%. Kinds of fruits and 5 kinds of vegetables were analyzed by using flame photometer in order to determine their content of sodium and calcium.

Results have shown that sodium content of sodium was the highest in Cauliflower which contained 30±0.05 mg, followed by potatoes which had 9.93±0.04 mg then Green beans for 5.98±0.05 followed by Tomatoes and Cucumbers for 4.99±0.03 and 1.98±0.06 respectively. With regard to potassium content of vegetables, Potatoes had the highest content of potassium 413±0.4 mg followed by cauliflowers 303±0.2 mg then Tomatoes, Green beans and Cucumbers 273±0.35, 208.73±0.41+and 147.03 mg respectively. Strawberries, bananas and apples (golden and red) had the highest content of sodium followed by pomelo, oranges and peaches respectively. Bananas had the highest content of potassium followed by pomelo, oranges, peaches, strawberries and apples (Golden and Red). K/Na ratio was the highest in cucumbers and peaches and the lowest was in oranges and cauliflower.

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Published

2018-06-23

Issue

Vol. 1 No. 1 (2018): Journal of Advanced Research in Food Science and Nutrition

Section

Research Article

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