enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Potassium chloride - Wikipedia

   en.wikipedia.org/wiki/Potassium_chloride

   Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt-like taste. Potassium chloride can be obtained from ancient dried lake deposits. [7]

3. Salt substitute - Wikipedia

   en.wikipedia.org/wiki/Salt_substitute

   The salt substitute used was 25% potassium chloride and 75% sodium chloride. A 2022 Cochrane review of 26 trials involving salt substitutes reported their use probably slightly reduces blood pressure, non-fatal stroke, non-fatal acute coronary syndrome and heart disease death in adults compared to use of regular table salt. [9]

4. List of food additives - Wikipedia

   en.wikipedia.org/wiki/List_of_food_additives

   Potassium carbonate – mineral salt; Potassium chloride – mineral salt; Potassium citrates – food acid; Potassium ferrocyanide – anti-caking agent; Potassium fumarate – food acid; Potassium gluconate – stabiliser; Potassium hydrogen sulfite – preservative, antioxidant; Potassium hydroxide – mineral salt; Potassium lactate ...

5. 20 Foods That Are Loaded With Potassium (No, It's Not Just ...

   www.aol.com/20-foods-loaded-potassium-no...

   Here are 20 potassium-rich foods: Bananas “One banana provides about 10 to 15% of the daily value and also packs magnesium and vitamin B6, other nutrients that support healthy muscle and nerve ...

6. The Many Types of Salt And Their Uses - AOL

   www.aol.com/lifestyle/food-many-types-salt-and...

   All salts are composed primarily of sodium chloride. Salt comes from two sources, the sea or the earth. Most salts are sea salts, which are obtained through evaporation of sea water.

7. Health effects of salt - Wikipedia

   en.wikipedia.org/wiki/Health_effects_of_salt

   The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose. The World Health Organization (WHO) recommends daily potassium intake of not less than 3,510 mg. [ 18 ] Government interventions such as food product reformulation and food procurement policy ...