You can reduce potassium in certain vegetables, especially those with high potassium levels, through a process called leaching.
Leaching is a method specifically used to help lower the amount of potassium in vegetables before you cook them. This process involves soaking the vegetables in water, allowing some of the potassium to transfer from the food into the water.
According to patient education information from UpToDate, leaching works by:
- Starting with Raw or Frozen Vegetables: The process is applied to vegetables in their uncooked state.
- Soaking in Water: The vegetables are placed in water.
- Soaking Time: The vegetables should be soaked for at least two hours.
- Potassium Removal: During this soaking period, some of the potassium is "pulled" out of the vegetable and into the surrounding water.
Note: This information is based on the provided reference: Reducing potassium levels in vegetables from Patient education: Low-potassium diet (Beyond the Basics) - UpToDate.
By following the steps of leaching – soaking raw or frozen high-potassium vegetables in water for a minimum of two hours – you can effectively reduce some of the potassium content before they are prepared for eating.
