I'm looking for studies or other types of information that have measured the nutrient, mainly sodium and other electrolyte content of fruits and am interested in peels.
Google scholar isn't super yielding searching for electrolyte forms (bonds) in ie coconut water or contents in lemons / lemon peels or just the pith not coming off with the peel while peeling.
The interesting thing on chronometer is most foods that are commonly referred to as rich(er) in sodium like coconut water, most melons, spaghetti squash etc demonstrate these contents on chronometer (usda / nccdb).
Lemons or raw lemon juice however don't really show much at all.
Lemon Juice, Canned, Bottled or Boxed however demonstrate enough to think you could get much of what you need from a few 250 ml (roughly 1 cup) bottles of lemon juice (I love lj).
the ones I buy are just 100% lemon juice, no other ingredients and not (from) concentrate and have hazier, whiter sets at the bottom until you shake the bottles.
Does anybody have an idea why this difference?
Properly ripened when juiced in Italy rather than picked for whole fruit export?
My guess is bottled or canned lemon juice has added salt for shelf life outside of the EU but considering how lemons are said to be high in electrolytes I wonder why this wouldn't show up in the assays of the USDA on raw lemon juice.
lemon (slices with) peel infused water also gets the high in electrolyte reputation and a comparison of apples with and without peel on chronometer seem to suggest most of the sodium is found in the peel... "lemon peel" in the usda db doesn't seem to contain that much so I wonder if it's the zest and not the white stuff that has been measured...
In the summer naturally I'll just buy lots of melons and such top sources.
Thanks for reading!
Sodium requirement could be an error from mainstream science... Human could need 0 MG sodium daily.... and in reality , you will thrive with potassium.. Do you know the newborn are not attracted to salt ?? Salt preference is acquired or learned preference.