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Parris adds that banana chips have 536 mg of potassium while a raw banana has 451 mg. Apricots “ Apricots are a source of potassium, and dried apricots have more potassium,” says Parris.
Although bananas are commonly thought to contain exceptional potassium content, [111] [112] their actual potassium content is not high per typical food serving, having only 12% of the Daily Value for potassium (table). The potassium-content ranking for bananas among fruits, vegetables, legumes, and many other foods is medium. [113] [114]
One medium banana, according to the USDA, has about 105 calories, 27 carbs, 14 grams of sugar, 5 grams fiber, and 422 mg of potassium. It's also a good source of other nutrients like vitamin C ...
Due to their fiber content, bananas may benefit your digestive health and help manage weight. Rich in potassium, magnesium, and B vitamins, bananas may also support healthy blood pressure and ...
The major natural source of radioactivity in plant tissue is potassium: 0.0117% of the naturally occurring potassium is the unstable isotope potassium-40. This isotope decays with a half-life of about 1.25 billion years (4×10 16 seconds), and therefore the radioactivity of natural potassium is about 31 becquerel /gram (Bq/g), meaning that, in ...
Nutrient content of 10 major staple foods per 100 g dry weight [1] Staple Maize (corn) Rice, white Wheat Potatoes Cassava Soybeans, green Sweet potatoes Yams Sorghum Plantain RDA; Water content (%) 10 12 13 79: 60 68 77 70 9 65 Raw grams per 100 g dry weight 111: 114: 115: 476: 250: 313: 435: 333: 110: 286: Nutrient; Energy (kJ) 1698: 1736 ...
For example, a candy bar with 14 grams of added sugar lacks the potassium, fiber and other nutrients found in a banana. The glycemic index (GI) measures how foods affect blood sugar levels.
Bananas fruit all year round, making them a reliable all-season staple food. [7] Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough. [1]