Which are the most diuretic foods, and what exactly cause in nuetro organism?
The diuretic term makes reference to the relation between the content of Potassium and Sodium of foods. It is by this, that foods can to classify as products diuretic (those that has a greater amount of Potassium than of Sodium), against the nondiuretic ones. Also, the water content of foods favors the diuretic properties of a food.
On the other hand, it is possible to emphasize that there are certain foods that contain substances that can have diuretic properties, as they are the xanthic bases (caffein and teobromina), contained in foods as the coffee, the tea or the pure chocolate.
The diuretic foods, when containing great amounts of water and Potassium, bring about in our organism a greater activity in the kidneys, stimulating the urine production, and therefore, facilitating the elimination of liquids of the organism. In the same way, the Potassium is an important regulator of the omsÃ³tica pressure or amount of Sodium and present liquid within the cells of the organism.
Essentially, the diuretic foods are of vegetal origin. In the following table those foods with a greater amount of Potassium are included, against a low Sodium content, and that therefore can be considered as diuretics.
|Â||Food||Â Ration (g)||Potassium content (mg)||It contended in Sodium (mg)|
|Â||Â White bean||75||967.5||3|
|Â Vegetables and vegetables||Pea in case||200||800||2|
|Â Fruits and fruits droughts||Banana||150||519||0|
- Regional Medicine library (TURN to ME). Health sciences descriptors. Virutal library of health, 2013.
- NUTTAB 2010 (Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and Co-workers AT the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and WFP Maggiore).
- Requejo A.M., Ortega RM. NutriguÃa. Manual of clinical nutrition in primary care. Madrid: Complutensian editorial; 2009.