Certain high-potassium foods, such as potatoes, can be soaked in water to reduce their potassium content for people on the kidney diet. For years, nephritic dietitians have instructed patients on low-potassium diets to cut up and leach or soak potatoes to reduce the potassium load. That ’ south because one belittled potato ( 1-3/4 inches to 2-1/4 inches in diameter ) contains more than 700 milligrams of potassium. And one average-sized, unharmed, adust potato ( 2-1/3 ” adam 4-3/4 ” or about 1-1/3 cups, if measured ) contains 926 milligram of potassium with the skin or 610 milligrams of potassium without the skin. If you are on a low-potassium diet, this is a considerable sum for one serve .
What’s the best way to reduce potassium in potatoes?
For the most effective potassium removal, potatoes must be cut into belittled pieces, sliced reduce or grated. If boiled at least 10 minutes in a large potentiometer of water, potassium is reduced by at least half the original amount. These potatoes will hush contain 100 to 200 milligrams of potassium in a 1/2-cup serve so people on a low-potassium diet are encouraged to pay attention to share operate.
Reading: Lowering Potassium in Potatoes
If boiling international relations and security network ’ t the planned cook method, potassium may silent be reduced by slicing or cutting potatoes into minor pieces or grating them and soaking them in a large measure of water at room temperature or warm for greater potassium removal .
The least effective method of removing potassium is to soak potatoes in the refrigerator, then prepare without boiling beginning .
What about other forms of potatoes?
Canned potatoes go through a natural leach work due to soaking in the canned water. A 1/2-cup serve of drained canned potatoes that is one column inch in diameter contains 206 milligrams of potassium.
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blink of an eye potatoes are highly processed and lose some potassium during process. A 1/2-cup serve of disposed potato granules or flakes contains 150 to 220 milligrams of potassium .
Hash browns, either freeze or home plate prepared, contain 340 to 450 milligrams of potassium in a 1/2-cup dowry. Grated potatoes that are soaked or boiled according to the researchers ’ methods and then fried check between 100 to 150 milligrams of potassium in a 1/2-cup share .
A comparison of 16 different varieties and brands of potato chips reveals a image of 265 to 495 milligrams of potassium for one cup of chips or a one-ounce bag .
A small club of french fries from five major fast food chains ranges from 470 to 510 milligrams of potassium. That ’ s about 20 milligrams for each french fry. A super-sized ordain has 1,210 milligrams potassium—more than half the daily allowance for a low-potassium diet.
What about leaching or soaking other vegetables?
While leaching and soaking knead for potatoes, it ’ s not recommended that you soak or boil all vegetables in water because water-soluble vitamins including C, deoxyadenosine monophosphate well as B vitamins, are lost in the water. besides, all vegetables are different and don ’ thymine lose the lapp total of potassium when leached or boiled .
A 2006 analyze on a variety of tuberous beginning vegetables ( batata, cocomalanga, taro, taro, black yam, white yam, chicken yam, yampi, yautia, bolshevik yautia white yautia and yucca ) that were consumed as a staple by different cultural groups determined that leaching entirely did not remove adequate potassium in these vegetables. By boiling, rinsing and boiling again, taro, yams and yampi were reduced below 200 milligrams of potassium per 100 grams. Batata, whiten yautia and yuca were reduced to below 300 milligrams after double boil. Cocomalanga, taro, yautia and red yautia remained over 300 milligrams after boiling .