Text 33079, 71 rader
Skriven 2010-01-03 13:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: potassium
=================
-=> Quoting Dale Shipp to Nancy Backus <=-

 DS> I have a banana every night as a source of potassium.   After a couple
 DS> days without them, I start getting leg cramps.

If you get tired of bananas all the time consider these
alternatives:

All of the following foods have potassium values per one cup serving
greater than 400 milligrams, and many approach 700 milligrams. Root
vegetables including potatoes, beets, parsnips, turnips, and
rutabagas are the highest in potassium, and are delicious in roasts:
a single baked potato with skin has 700 milligrams of potassium.
Melons, peaches, avocados, tomatoes, and bananas are all high in
potassium as well, and can be eaten raw, mixed in fruit salads, and
included in a variety of dishes. In addition, squash, lentils, and
beans have a high potassium content: try roasting squash, or using
beans and lentils in a healthy soup. In addition to having high
calcium levels, fish and white meat also have high potassium levels
along with whole milk, yogurt, and buttermilk. Finally, raw nuts
also have a great deal of dietary potassium, usually packing 200
milligrams or more per ounce, and one tablespoon of molasses has
almost 300 milligrams.  - wisegeek.com

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Beets and Carrots in a Lime Vinaigrette
 Categories: Vegetarian, Vegetables, Mexican, Side dish, Dressing
      Yield: 4 Servings
 
      2 md Beets; peeled and cubed
      2 md Carrots; sliced diagonally
      1 c  Peas; fresh or frozen
      1 md Cucumber; peel, seed, & cube
           DRESSING:
      6 tb Vegetable oil
      3 tb Fresh lime juice
      2 tb Fresh cilantro; chopped
      1    Clove garlic; minced
           Salt; to taste
 
  Lightly steam the beets, carrots, andpeas in separate batches
  until justtender, but still right in color.Mix them in a large
  bowl and add thecucumber. Combine the dressingingredients. Toss
  the vegetables withthe dressing and chill.

  NOTES: This quick and easy vegetable side dish challenges the
  heavy, fast-food image of Mexican fare.  Mix up this salad, and
  venture beyond rice and beans!

  Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster
  
  Posted to EAT-L Digest 30 Sep 96
  
  From:    "John M. Nardo M.D."
  
 
-----



Cheers

YK Jim


... How is it possible to have a civil war?

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