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Potassium in biology. Potassium is the main intracellular ion for all types of cells, while having a major role in maintenance of fluid and electrolyte balance. [1][2] Potassium is necessary for the function of all living cells, and is thus present in all plant and animal tissues. It is found in especially high concentrations within plant cells ...
Brussels sprouts. It probably comes as no surprise that Brussels sprouts are one of the healthiest vegetables you can eat during the fall season. Brussels sprouts contain only 28 calories, 53% of ...
Plant nutrition is the study of the chemical elements and compounds necessary for plant growth and reproduction, plant metabolism and their external supply. In its absence the plant is unable to complete a normal life cycle, or that the element is part of some essential plant constituent or metabolite. This is in accordance with Justus von ...
Raw carrots are 88% water, 9% carbohydrates, 1% protein, and contain negligible fat (table). In a reference amount of 100 grams (3.5 oz), raw carrots supply 41 calories and have a rich content (20% or more of the Daily Value , DV) of vitamin A (93% DV) and a moderate amount (10–19% DV) of vitamin K (11% DV) and potassium (11% DV), but ...
Cucurbita pepo. Origin. 19th-century northern Italy. The zucchini (/ zuˈkiːni / ⓘ; pl.: zucchini or zucchinis), [1] courgette (/ kʊərˈʒɛt /) or baby marrow (Cucurbita pepo) [2] is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.
Most parsnip cultivars consist of about 80% water, 5% sugar, 1% protein, 0.3% fat, and 5% dietary fiber. The parsnip is rich in vitamins and minerals and is particularly rich in potassium with 375 mg per 100 g. [39] Several of the B-group vitamins are present, but levels of vitamin C are reduced in cooking.
It is an annual plant (rarely biennial), growing as tall as 30 cm (1 ft). Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the ...
One teaspoon (tsp) of table salt contains 2,360 milligrams (mg) of sodium and 310 micrograms (mcg) of iodine. Table salt is ideal for baking due to its fine texture and ability to dissolve easily.