How to leach potassium from vegetables?

Why potassium?

  • Potassium is a macronutrient that is present in many foods.
  •  It maintains the heartbeat regularly, encourages to maintain fluid balance, and enables the nerves and muscles to work appropriately
  • The kidneys are the crucial organ that regulates the accurate level of potassium in the blood.
  • People who take particular medicines or who have lasting kidney disease must sometimes, under the guidance of their clinician, limit or improve the amount of potassium in their diet to keep their potassium status close to normal.


What is leaching and why it’s imp?

  • Leaching as the word implies taking out water-soluble vitamins and nutrients from foods items through a procedure.
  •  Leaching is suggested technically for cooking vegetables for people with CKD considering the body (kidneys) can no longer retain the ideal levels of potassium crucial for optimal health.
  •  Leaching is supposed to drain out additional potassium and phosphorus from the vegetable, thus making it secure  for consumption for people with CKD.

The conventional traditional procedure for leaching of high potassium vegetables like roots, tubers, and leafy vegetable goes as follows:

  • Remove and position the vegetable in cold water so they won’t darken.
  • Chop vegetable 1/8 inch thick.
  • Wash out in warm water for a few seconds.
  • Soak for at least two hours in warm water.
  •  Use ten times the quantity of water to the amount of vegetables. If soaking longer, shift  the water for every vegetable.
  • Clean under warm water again for a few seconds.
  • Cook   vegetables  with at least five times the quantity of water to the number of vegetables.


Another  side of leaching 

Instantly the arise question is, as suggested does the leaching process drains out all the potassium, or does it as own limitations?

Boundaries of Leaching-

  • It does not bring out potassium from all kinds of vegetables.
  • It will not bring out all the potassium from the vegetable.
  • It drains out another important nutrient along with potassium.
  • The process requires to be pursued meticulously for best outcomes.


It was found out that the conventional technique of leaching was not very beneficial and worth the time spent.

Recently, researchers found something fascinating. Their study claims that double boiling is the only sure safe way to lessen potassium levels reasonably in most vegetables. Boiling tuber cubes and, shredded tubers reduced potassium levels by 50% and 75% respectively.


This study indicated that double cooking seems to be more effective than normal cooking for leaching potassium, particularly from rroots and tubers. This the study was benefited by a research grant from the National Kidney Foundation Council on Renal Nutrition.


As leaching discards all other necessary nutrients and vitamins with potassium, it is indicated to leach just that vegetable, which is increased in potassium.

Does boiling vegetables eliminate potassium?

Blanching your vegetables in boiling water for 1 minute before use in cooking will also enable reduce the potassium content.

Is turmeric elevated in potassium?

Turmeric, on the other hand, gives rise  to lots of potassium, so avoiding that was reasonable.

Are eggs high in potassium?

Our good morning usually starts with eggs but is it safe or hazardous for your health?

Here are a few points:- 

  • Single large egg comprises about 63 mg of potassium. 
  • 1 Egg is supposed a low-potassium food but assess with your dietitian or doctor to learn how frequently you should consume them.


How much potassium do I require?

  • In general, professionals advise eating a diet that comprises at least 4700 mg of potassium per day.
    • People with mild to severe chronic kidney disease, defined as kidney function (i.e., glomerular filtration rate, or “GFR”) below food/min (normal is 100 to 120 mL/min), should consume less than 3000 mg of potassium per day. 
  • Also, restrictions should be made based on labs and the guidance of your clinician. An A-low potassium diet is distinguished as a dietary input of between 2000 to 3000 mg/day.


  • Nearly all foods include some potassium, so the key is to select foods with a low potassium level, when feasible.
  • Measure and be conscious of the serving size when measuring the quantity of potassium in a food a; a big serving of a low-potassium food may have more potassium than a small serving of a food with the high status of potassium. Online or smartphone calculators for potassium can help maintain track.
  • Deplete and rinse canned vegetables, fruits, and meats before serving.


Foods with increased levels of potassium — Foods that retain the highest concentrations of potassium comprise cantaloupe, watermelons, grapefruit, all dried fruit and fruit juices, avocadoes, tomatoes, potatoes (plain and sweet), Brussels sprouts, milk, yogurt, lentils, and most   nuts (except peanuts). 


Foods with low statuses of potassium- You can consume low-potassium foods regularly, but restrict  your portion size since potassium can instantly add up if you eat a large portion.

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