Table 1.

A guide to the potassium content of fruits*

Food	Portion size	Potassium (mg per portion)	Potassium (mg per 100 g)
Fruits (edible weight, medium-sized, and fresh unless stated otherwise)
High potassium (> 117 mg (3 mmol) per portion)
Apricot, ready-to-eat, semi-dried	20 g (3)	208	1039
Apricot	80 g (2)	216	270
Avocado	75 g (½)	380	507
Banana	80 g (1 small)	264	330
Dates, raw	30 g (2)	123	410
Fig, ready-to-eat, semi-dried	40 g (2)	314	784
Grapes	60 g (12)	129	215
Kiwi fruit	60 g (1)	173	289
Melon, cantaloupe	150 g (1 slice)	315	210
Nectarine	90 g (1)	231	257
Orange	120 g (1 small)	146	122
Orange juice, chilled	100 ml	158	158
Peach	110 g (1)	176	160
Prunes, ready-to-eat, semi-dried	30 g (4)	220	734
Raisins, dried	30 g (1 Tbsp)	267	889
Strawberries	80 g (7)	136	170
Watermelon	120 g (10 balls)	120	100
Moderate potassium (39–117 mg (1–3 mmol) per portion)
Apple	100 g (1)	100	100
Blackberries	40 g (8)	62	154
Cherries	40 g (10)	95	238
Clementine, mandarin, satsuma, tangerine	50 g (1 small)	64	128
Grapefruit	80 g (½)	103	129
Mango	75 g (½)	113	150
Passion fruit	30 g (2)	60	200
Pear	100 g (1)	105	105
Pineapple	80 g (1 large slice)	97	121
Plum	55 g (1)	105	190
Raspberries	60 g (15)	98	164
Lower potassium (< 39 mg (1 mmol) per portion)
Blueberries	45 g (2 Tbsp)	30	66
Olives, no stones	30 g (10)	27	91

The routine omission of fruits from the diet based simply on their K content should be discouraged, considering that the bioavailability of K in unprocessed plant foods is no more than 60% and they offer other nutritional benefits (vitamins, minerals, fiber). It may be beneficial to choose foods with a low K-fiber ratio to enable a higher fiber intake to be maintained while lowering dietary K [11] (Supplementary Table 12)

*Refer to country specific composition tables where possible.

Data sourced and adapted from McCance and Widdowson's Composition of Foods Integrated Dataset (CoFID), Public Health England, 2019 [12]

Tbsp rounded tablespoon, tsp rounded teaspoon