[throw_away1525]

I'm very curious about the variability of mineral content of our foods. Surely it depends on a number of factors, such as the mineral content of the soil the food was grown in, and yet if you search for this you will find that a banana (for instance) has 358 mg of potassium per 100 grams of fruit. Well... what's the +/- on that?

[kuhewa]

A lot of minerals are physiologically controlled and might be influenced by, but won't simply reflect environmental concentrations. Ions like potassium will affect osmolarity so probably are controlled to maintain homeostasis.