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Potassium in Bananas Helps to Reduce High Blood Pressure




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Studies have shown that fruits and vegetables are an important part of a healthy diet. Bananas offer many medicinal benefits and should be a part of our diet. In the article, Traditional and Medicinal Uses of a Banana, it discusses how "bananas aid in the body's retention of calcium, nitrogen, and phosphorus, all of which work to build healthy and regenerated tissues" (Kumar et al., 2012).  

Also mentioned  in the article is the nutritional value of bananas. (Kumar et al., 2012) states the following "Bananas are an excellent source of potassium. Potassium can be found in a variety of fruits, vegetables, and even meats, however, a single banana provides you with 23% of the potassium that you need on a daily basis. Potassium benefits the muscles as it helps maintain their proper working and prevents muscle spasms.


Lastly,  a recent study  indicated that bananas are a great source of potassium which can reduce the blood pressure in individuals who may be deficient in potassium. Here are the vitamins that are in bananas that was provided in the article: 

1. A - aids in healthy teeth, bones, soft tissue, and more

2. B6 - aids the body's immune system, promotes brain health, heart health, and more

3. C - aids in healing, growth of tissue, ligaments, and more

4. D - helps the body to absorb calcium

 (Kumar et al., 2012).

To learn more about the nutritional value of bananas and other fruits and vegetables,  build your home library with my book, The Guide to Understanding the Nutritional Value of Fruits and Vegetables. It is a guide book to help readers understand the nutritional value of fruits and vegetables. It also provides the health benefits of various fruits and vegetables that we eat. You will learn the amount of carbohydrates, minerals and vitamins in various fruits and vegetables.

To get a copy use the following link:


Kumar, K. S., Bhowmik, D., Duraivel, S., & Umadevi, M. (2012). Traditional and medicinal uses of banana. Journal of pharmacognosy and phytochemistry1(3), 51-63.


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