Difference between revisions of "Potassium"
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== Boron as nutrient in food == | == Boron as nutrient in food == | ||
| − | + | Potassium ions are necessary for the function of all living cells. It helps nerves and muscles communicate. It also helps move nutrients into cells and waste products out of cells. Potassium depletion in animals, including humans, results in various cardiac dysfunctions. Potassium is found in especially high concentrations within plant cells, and in a mixed diet, it is mostly concentrated in fruits such as grapes and blackberries, oranges and grapefruit, but also in leafy greens, root vegetables such as carrots and potatoes. | |
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| + | A diet rich in potassium helps to offset some of sodium's harmful effects on blood pressure. | ||
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== References == | == References == | ||
<references /> | <references /> | ||
Revision as of 09:32, 22 January 2012
Potassium is a silvery-white metallic element that oxidizes rapidly in the air and whose compounds are used as fertilizer and in special hard glasses. It has the symbol K and atomic number 19. It is very reactive with water.
The English name for the element potassium comes from the word "potash", referring to the method by which potash was obtained – leaching the ash of burnt wood or tree leaves and evaporating the solution in a pot. Potash is primarily a mixture of potassium salts.
Potassium as nutrient for plants
Boron as nutrient in food
Potassium ions are necessary for the function of all living cells. It helps nerves and muscles communicate. It also helps move nutrients into cells and waste products out of cells. Potassium depletion in animals, including humans, results in various cardiac dysfunctions. Potassium is found in especially high concentrations within plant cells, and in a mixed diet, it is mostly concentrated in fruits such as grapes and blackberries, oranges and grapefruit, but also in leafy greens, root vegetables such as carrots and potatoes.
A diet rich in potassium helps to offset some of sodium's harmful effects on blood pressure.
References
