Potassium in multicultural fruits
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1 Chronic Nutrition Fact Sheets
2 Note: For additional detailed information on the role of potassium in Chronic (CKD), we recommend the information that follows be read in conjunction with the related fact sheet. in multicultural fruits The following table lists fruits often used in multicultural cuisines. The foods are listed by the approximate amount of potassium they contain. We have attempted to identify those foods most commonly used. Note, there are often spelling and naming variations for some of these foods. Important: Be aware that various resources and renal programs use different cut-off levels to determine which foods are lower or higher sources of potassium. Therefore, you may find some variations when comparing the following information to other potassium diet resources and food lists. The food lists that follow use 200mg per serving as the cut-off level. If you are in doubt about a particular food, please ask your registered dietitian. The Canadian Nutrient File was used to determine potassium content except where indicated. Guidelines for Choosing Native North American, European and Scandinavian Foods Fruits (a serving is ½ cup raw, unless otherwise noted) Chokecherry Elderberry Cloudberry (Bakeapple) Persimmon, Japanese (1 fruit, 6.4 cm diameter) Crabapple Persimmon, Native (4 fruits) Groundcherry (Cape Gooseberry, Golden Prickly Pear (1 fruit) Berry) Lingonberry (Cranberry) Pomegranate (1/2 of fruit, 9.5 cm diameter) Quince (1 fruit) continued next page 2 Chronic Nutrition Fact Sheets
3 Guidelines for Choosing Native North American, European and Scandinavian Foods (continued) Vegetables (a serving is ½ cup boiled and drained, unless otherwise noted) Arugula (Rocket), raw Artichoke Hearts Cactus (Cactus Pads, Cacti, Nopales) Calabash (Bottlegourd, Indian Pumpkin) Celeriac (Celery Root) Chicory (Belgium Endive), raw Collards Eggplant (Aubergine, Brinjal) Endive/Escarole, raw Fennel, raw Fiddlehead Greens (Ferns), frozen and boiled Hominy (canned, amount to make 1/2 cup) Irishmoss (Seaweed), raw Cardoon Celeriac (Celery Root), raw Jerusalem Artichoke (Sunchoke), raw Kidney Beans (Red Beans) Kohlrabi Salsify (Oysterplant, Vegetable Oyster) Sorrel (Dock, Sour Grass, Wild Rhubarb) Sweet Potato Swiss Chard White Beans (Cannellini) Yucca (Cassava, Manioc), raw Mustard Greens Radicchio, raw Turnip Turnip Greens Chronic Nutrition Fact Sheets 3
4 Guidelines for Choosing Mexican, Central American, South American and Caribbean Foods Fruits (a serving is ½ cup raw, unless otherwise noted) Acerola Cherry (West Indian Cherry) Avocado (Alligator Pear) Feijoa (Pineapple Guava) Groundcherry (Cape Gooseberry, Golden Berry) Jackfruit, canned and drained Kumquat (5 fruits) Pitanga (Brazilian Cherry) Quince (1 fruit) Rose-apple (Pomarrosa) (1 small fruit, 6.4 cm diameter) * Toxic, do not consume. Speak to your Registered Dietitian. Breadfruit Carambola (Starfruit, Bilimbi, Belimbing, Star Apple) (*toxic) Coconut Custard-apple Guava Jackfruit Papaya (Pawpaw, Tree Melon) (1/2 of fruit) Passion Fruit (Granadilla, Lilikoi) Plantain Prickly Pear (1 fruit) Sapote (Casimiroa) (1 fruit) Soursop (Sweetsop, Guanabana, Sugar/ Custard Apple, Cherimoya) Tamarind Pulp Zapote (Sapodilla) continued next page 4 Chronic Nutrition Fact Sheets
5 Guidelines for Choosing Mexican, Central American, South American and Caribbean Foods (continued) Vegetables (a serving is ½ cup boiled and drained, unless otherwise noted) Bamboo Shoots, canned and drained Amaranth Leaves (Yien Choy, Chinese Spinach) Cactus (Cactus Pads, Cacti, Nopales) Chayote, (raw, or boiled and drained) Collards Hearts of Palm, canned and drained Jicama (Yam Bean, Jimaca) raw, or boiled and drained Mustard Greens Okra Tomatillo (Husk Tomato), raw Watercress, raw Avocado (Alligator Pear) Bamboo Shoots Black Beans Callaloo (Taro Leaves), steamed Hearts of Palm, raw Pepitas (Pumpkin Seeds), roasted (1/4 cup) Pinto Beans Taro Shoots Yam Yucca (Cassava, Manioc), raw Chronic Nutrition Fact Sheets 5
6 Guidelines for Choosing Chinese, Japanese, Korean, Filipino, Vietnamese, Pacific Islands Foods Fruits (a serving is ½ cup raw, unless otherwise noted) Asian Pear (1 fruit, 5.7 cm diameter) Jackfruit, canned and drained Jujubes (Red Date, Chinese Date) (5 medium fruits) Kumquat (5 fruits) Longan (Dragon s Eye) (20 fruits) Lychee (Litchi) Mandarin Orange (Tangerine) Mangosteen, canned and drained Pomegranate (1/2 of fruit, 9.5 cm diameter) Rambutan, canned and drained Rose-apple (Pomarrosa) (1 small, 6.4 cm diameter) Breadfruit Durian Guava Jackfruit Loquat (Nispero) Passion Fruit (Granadilla, Lilikoi) Persimmon, Japanese (1 fruit, 6.4 cm diameter) Persimmon, Native (4 fruit) Plantain Prickly Pear (1 fruit) Starfruit (Carambola, Bilimbi, Belimbing, Star Apple) (*toxic) Zapote (Sapodilla) Vegetables (a serving is ½ cup boiled and drained, unless otherwise noted) Alfalfa Sprouts, raw Adzuki Beans Bamboo Shoots, canned and drained Amaranth Leaves (Yien Choy, Chinese Spinach) Bean Sprouts, raw Bamboo Shoots Bitter Melon Leafy Tips (Bitter Gourd Leafy Tips, Balsam Pear Leafy Tips) Daikon (Oriental Radish, White Radish), raw Bitter Melon Pods (Bitter Gourd Pods, Balsam Pear Pods) Bok Choy (Chinese Chard, Pak Choi) * Toxic, do not consume. Speak to your Registered Dietitian. continued next page 6 Chronic Nutrition Fact Sheets
7 Guidelines for Choosing Chinese, Japanese, Korean, Filipino, Vietnamese, Pacific Islands Foods (continued) Vegetables (a serving is ½ cup boiled and drained, unless otherwise noted) Dandelion Greens Drumstick Plant Leaves** Ferns Gai Choy (Mustard Greens) Gai Lan (Chinese Broccoli/Kale) Hearts of Palm, canned and drained Jew s Ear (Cloud Ear, Wood Ear), raw Jicama (Yam Bean, Jimaca), raw or boiled and drained Nappa Cabbage (Suey choy, Chinese Cabbage), raw or boiled and drained Seaweed (Agar), dried Seaweed (Dulse, Nori), dried Seaweed (Wakame), raw Snow Peas, raw (15) Swamp Cabbage (Skunk Cabbage, Water Convulvolus), raw or boiled and drained Water Chestnuts, canned and drained Watercress, raw Waxgourd (Chinese Preserving Melon) ** Nutrient information taken from USDA database. Burdock Root Callallo (Taro Leaves), steamed Chrysanthemum Greens (Chop Suey Greens) Daikon (Oriental Radish, White Radish) Drumstick Pods ** Edamame (Soybeans) Hearts of Palm, raw Jute (Potherb) Longbean (Yardlong Bean) Lotus Root Mung Beans Pink Beans (Rosada) Purslane Rutabaga (Swede) Taro Shoots Water Chestnuts, raw Chronic Nutrition Fact Sheets 7
8 Guidelines for Choosing Middle Eastern, Balkan and South Asian Foods Fruits (a serving is ½ cup raw, unless otherwise noted) Boysenberry, frozen Coconut Casaba Melon Date, Medjool (3 pitted fruits) Clementine Loganberry, frozen Lychee (Litchi) Pomegranate (1/2 of fruit, 9.5 cm diameter) Rose-apple (1 small fruit, 6.4 cm diameter) Tangerine (Mandarin Orange) Fig (3 small fruits, 3.8 cm diameter) Guava Loquat Passion Fruit Sapote (Casimiroa) (1 fruit) Tamarind Pulp continued next page 8 Chronic Nutrition Fact Sheets
9 Guidelines for Choosing Middle Eastern, Balkan and South Asian Foods (continued) Vegetables (a serving is ½ cup boiled and drained, unless otherwise noted) Bamboo Shoots, canned and drained Amaranth Leaves (Yien Choy, Chinese Spinach) Bitter Melon Leafy Tips (Bitter Gourd Leafy Tips, Balsam Pear Leafy Tips) Coriander (Cilantro), raw Crookneck Squash Fava Beans (Broadbeans), fresh Grape Leaves Mint, raw Okra Parsley, raw Snow Peas, raw Spaghetti Squash Water Chestnuts, canned and drained Bitter Melon Pods (Bitter Gourd, Balsam Pear) Artichoke Hearts Bamboo Shoots Beet Greens Bok Choy (Chinese Chard, Pak Choi) Cardoon Chickpeas (Garbanzo Beans, Bengal Gram) Chilies (Hot Red or Green), raw Cowpeas Fava Beans (Broadbeans), dried, boiled Louts Root Parsnips Pink Beans (Rosada) Water Chestnuts, raw Chronic Nutrition Fact Sheets 9
10 My Notes My target potassium level is: My current potassium level is: My Goals: (e.g., I will choose cranberry juice instead of orange juice.) Key Points: Dietitian: Telephone: 10 Chronic Nutrition Fact Sheets
11 More Notes 11 Chronic Nutrition Fact Sheets
12 About the Chronic Nutrition Fact Sheets The Chronic Nutrition Fact Sheets were created by Ontario Renal Network in collaboration with Renal Dietitians in Ontario to standardize materials and to form a basis for cohesive education tools. The nutrition working group adapted the fact sheets available on the Kidney Foundation of Canada s website to create the Chronic Nutrition Fact Sheets. These fact sheets are not meant to replace existing training materials you may have, but rather to supplement them as required. The Chronic Nutrition Fact Sheets can be used independently or as a set. The five fact sheets are: Phosphorus (phosphate); Sodium (salt); ; Eating Guidelines for Diabetes;. Acknowledgement The Chronic Nutrition Fact Sheets were made possible through the efforts and commitments of The Independent Dialysis Dietitian Working Group: Christine Nash, RD (University Health Network); Shannon Chesterfield, RD (Hôtel-Dieu Grace Hospital); Melissa Atcheson, RD (Grand River Hospital); June Martin, RD (Grand River Hospital); Darlene Broad, RD (Kingston General Hospital). Chronic Nutrition Fact Sheets 12
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