| Food | Serving size | Potassium amount (milligrams) |
|---|---|---|
| Cooked spinach | 1 cup | 840 mg |
| Sweet potato | 1 medium | 695 mg |
| Plain nonfat yogurt | 8 ounces | 579 mg |
| Banana | 1 cup | 540 mg |
| Cooked broccoli | 1 cup | 460 mg |
| Tomato | 1 cup | 430 mg |
| Fat-free milk | 8 ounces | 380 mg |
| Chicken meat | 100 grams | 256 mg |
| Oats | 0.5 cup (45g) | 193 mg |
| Whey Protein | 1 scoop (30g) | 145 mg |
Supplementing Potassium
Potassium chloride tastes horrendous. I'm currently looking at replacing it with potassium gluconate or citrate, which are better absorbed that the chloride compound.
Heres a discussion on potassium at DIY soylent: http://discourse.soylent.me/sources-for-potassium
Below table shows the amount of elemental potassium in each compound.
| Potassium Compound | Potassium per gram |
|---|---|
| Potassium Chloride | 521 mg (remaining is chloride) |
| Potassium Citrate | 360 mg (remaining is citric acid) |
| Potassium Gluconate | 155 mg (remaining is glucose) |
Keeping sodium-potassium ratio around 3:2 (in moles) is more important since that is required for neural activity (lessons from Sol from Khan academy and brain basics). There is a also a thread on the DIY soylent forum about sodium-potassium.





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