File per months: August 2013

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 omsótica 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.

  Food  Ration (g) Potassium content (mg) It contended in Sodium (mg)
Farinaceous Pinto bean 75 1102.5 2.25
  Soybean 75 1350 4.5
   White bean 75 967.5 3
  Potato 250 950 5
  Lentil 75 630 3.75
  Yucca 250 675 2
 Vegetables and vegetables Pea in case 200 800 2
  Pumpkin 200 764 2
  Tamarillo 200 560 2
  Fresh pea 200 528 2
  Green asparagus 200 640 4
  Artichoke 200 1040 10
  Spinach 200 1246 46
  Green bean 200 442 4
  Dry tomato 30 951 22
  White celery 200 880 42
 Fruits and fruits droughts Banana 150 519 0
  Nectarine 150 363 0
  Cherries 150 345 0
  Chestnut 50 229.5 0.5
  Apricot 150 502.5 3
  Almonds 30 222 0.9
  Pistachios 30 285 2.1
  Peach 150 361.5 3
  Yellow kiwi 150 459 4.5
  Orejones 30 453 11.1

References:

  1. Regional Medicine library (TURN to ME). Health sciences descriptors. Virutal library of health, 2013.
  2. 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).
  3. Requejo A.M., Ortega RM. Nutriguía. Manual of clinical nutrition in primary care. Madrid: Complutensian editorial; 2009.