Banana consumption has a healthy effect on our body, because, in addition to its delightful taste, this fruit contains a large nutritious contribution, such as vitamins A, C, B1, B2, B6, B9 (folic acid) and E, magnesium, iron, selenium, zinc and calcium.
One of the main characteristics that the banana make an excellent option is that this is one of the products with a large contribution of potassium. This significant mineral helps regulate the correct functioning of the kidney and heart, in addition to nervous transmission and contraction of muscles.
However, despite the popular opinion, there are other products that have more potassium than banana. Experts identify four ideal options as sources of this mineral.
Soy, nutritious food of the future
This bean provides 1800 mg of potassium per 100 g. Therefore, it is food, which is an important source of plant proteins and a useful alternative to red meat, which usually has a high fat content.
Although in the past concern, possible relations with cancer appeared, recent studies refuted such statements, explaining that this does not interfere with the absorption of drugs used to treat thyroid disorders.
Palta: Superproduct
This is a good source of potassium, due to its 485 mg of this important nutrient at 100 g. In addition, it is rich in oleic acid similar to olive oil and provides a significant amount of fiber and valuable minerals that contribute to a balanced diet.
One avocado contains 250 calories, which requires moderate consumption, especially among those who lead a sedentary lifestyle. It is important to consider its consumption in an adequate power context to maintain a food balance.
Salmon: omega-3 source and main nutrients
The star in potassium contribution contains 340 mg of potassium per 100 g, and its consumption is strongly recommended for its high omega-3 content.
It offers numerous advantages, such as the prevention of hypertension and a decrease in inflammation, contributing to a reliable immune system and cell health.
Dads: a universal ally on any food
This tuber, known for its versatility and low cost, has 400 mg of potassium per 100 g. Despite its glory as food that lives, the truth is that this varies depending on its preparation method.
Food experts usually advise their boiled consumption, since this process produces starch and retains most of its nutrition.
