Other sources of potassium in the diet include leafy greens, such as spinach and collards. Bran cereal, nuts, molasses, meat, poultry, brown rice, whole-wheat bread and whole-wheat pasta are also a good source of potassium.
Potassium’s main role in the body is to help maintain normal levels of fluid inside our cells. Sodium, its counterpart, maintains normal fluid levels outside of cells. Potassium is a dietary mineral that is also known as an electrolyte, essential to both cellular and electrical function.
Intracellular fluid contains about 95 percent of the body’s potassium, with the highest amount in skeletal muscle cells.
Potassium also helps muscles to contract and supports normal blood pressure. The flow of sodium and potassium in and out of cells is an important component of muscle contractions and the transmission of nerve impulses. The central nervous system (CNS) zealously protects it potassium – CNS potassium levels remain constant even in the face of falling levels in the muscle and blood.
Potassium helps move nutrients into cells and waste products out of cells. A diet rich in potassium helps to offset some of sodium's harmful effects on blood pressure. There is also suggestion that increasing potassium intake may be key in lowering blood pressure and reducing the risk of stroke, congestive heart failure and cardiac arrhythmias.
A low potassium level can make muscles feel weak, cramp, twitch, or even become paralyzed, and abnormal heart rhythms may develop.
Food sources and functions of potassium
