English: Averages (%) of foods containing appropriate potassium levels (to achieve adequate potassium intake) based on the proposed method in food groups. All high potassium (excellent source of potassium) and potassium source (good source of potassium) foods, excluding high potassium and potassium source baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. High potassium and potassium source baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age.

About 98.2% of foods contained potassium. On the basis of the proposed method, the average (%) of foods containing appropriate potassium levels in food groups was 4.61%, of which 4.43% was the average of potassium source (good source of potassium) foods, and 0.18% was the average of high potassium (excellent source of potassium) foods. Legumes and legume products with 19.46%, soups, sauces, and gravies with 16.27%, vegetables and vegetable products with 15.71%, finfish and shellfish products with 8.68%, American Indian/Alaska Native foods with 8.51%, pork products with 8.5%, meals, entrees, and side dishes with 8.43%, fruits and fruit juices with 7.28%, beverages with 4.37%, and dairy and egg products with 4% had the highest averages of foods containing appropriate potassium levels. Foods containing appropriate potassium levels were not found in five food groups (baked products; cereal grains and pasta; fats and oils; spices and herbs; sweets) and were very few in 10 food groups (beef products; lamb, veal, and game products; poultry products; fast foods; sausages and luncheon meats; snacks; baby foods; breakfast cereals; nut and seed products; restaurant foods).

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating potassium content and determining appropriate potassium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133519