Does cooking (not just boiling) get some potassium out of fruits/vegetables?

[Sara]

Anyone know?  For instance, I cooked pears to make pear sauce.  I didn't boil them in water, so anything that was in the pears is still in the sauce, but does cooking "break down" potassium so it's not so high?

[Black]

I don't think ordinary cooking lowers it; I think as the moisture evaporates it probably concentrates the potassium.  I think slicing or cubing them and soaking in water in the refrigerator overnight would leech out a lot of the potassium.

[jbeany]

I read somewhere (sorry, I've been researching so much lately, I have no idea where. . .) that if you wanted potatoes, you were supposed to peel them and soak them overnight in the fridge, then pour off the water before cooking them.  I don't know if that would work for other things as well or not.  The only item mentioned was potatoes, but it does seem like the theory should work.

[goofynina]

I heard it works for hot dogs, well, i read it here, so i wonder if it would be the same for all foods?  I would definetly soak them also, just to take that extra precaution

[waitlisted]

Following things affects to the amount of potassium in food:

• Size: Smaller you cut the vegetables, better you get the potassium off.
• Time: Longer you soak them, more potassium comes off.
• Temperature: when you use use warm water in soaking and boiling vegetables, more potassium comes off.
• Amount of water: more water you use in soaking and boiling, more potassium comes off.

You should also peel off the vegetables before cutting, soaking and boiling.

I read somewhere (sorry, I've been researching so much lately, I have no idea where. . .) that if you wanted potatoes, you were supposed to peel them and soak them overnight in the fridge, then pour off the water before cooking them.  I don't know if that would work for other things as well or not.  The only item mentioned was potatoes, but it does seem like the theory should work.

This is true, e.g. 1.5 potatoes (size of egg) has 400-600mg potassium => peeled, cut to small slices and soaked overnight has 220-330mg potassium => cooked in addition and there is 55-85mg potassium left. So totally you got off about 85% of the potassium (and maybe at least same amount of taste as well...)

[Panda_9]

Any cooking water contains alot of the potassium that has come out of the foods. To reduce potassium, the cooking liquid must be discarded. The longer you cook it and soak it the better.

[angieskidney]

Following things affects to the amount of potassium in food:

• Size: Smaller you cut the vegetables, better you get the potassium off.
• Time: Longer you soak them, more potassium comes off.
• Temperature: when you use use warm water in soaking and boiling vegetables, more potassium comes off.
• Amount of water: more water you use in soaking and boiling, more potassium comes off.

You should also peel off the vegetables before cutting, soaking and boiling.

I read somewhere (sorry, I've been researching so much lately, I have no idea where. . .) that if you wanted potatoes, you were supposed to peel them and soak them overnight in the fridge, then pour off the water before cooking them.  I don't know if that would work for other things as well or not.  The only item mentioned was potatoes, but it does seem like the theory should work.

This is true, e.g. 1.5 potatoes (size of egg) has 400-600mg potassium => peeled, cut to small slices and soaked overnight has 220-330mg potassium => cooked in addition and there is 55-85mg potassium left. So totally you got off about 85% of the potassium (and maybe at least same amount of taste as well...)

Wow this is a VERY good thread!! 

[Panda_9]

Forgot to say, hence why soups and stews that have lots of veges are high in potassium. If making your own, cook veges first, throw out cooking water, and replace with fresh water. Unfortunately it does take away the flavour and some of the other nutrients too.

[angieskidney]

I stay away from soups because of all the fluid anyway I love beef stew tho..

[Panda_9]

Yes that too!! I loooove soups/stews and usually used to eat them alot before was on Dx. I dont bother making them any more as Im the only one that likes soup, so ill end up having to eat it all.

[Bajanne]

I agree that this is a very helpful thread.  My dietician told me about 'leeching' potatoes and ground provisions from the start, but it also good to know the other things too.
I always have chicken soup on Wednesdays after dialysis, and on Friday a local soup, called 'bullfoot soup" (in my country known as 'cowheel soup')  It is lovely and gooey.  I always get them to cut down on the liquid.  There aren't many vegetable in either, mainly potato and carrot.

[okarol]

From: Eat Right to Feel Right on Hemodialysis -- http://kidney.niddk.nih.gov/kudiseases/pubs/eatright/

To control potassium levels in your blood, avoid foods like avocados, bananas, kiwis, and dried fruit, which are very high in potassium. Also, eat smaller portions of other high-potassium foods. For example, eat half a pear instead of a whole pear. Eat only very small portions of oranges and melons.

You can remove some of the potassium from potatoes and other vegetables by peeling them, then soaking them in a large amount of water for several hours. Drain and rinse the vegetables before cooking them.

[kristina]

I cook vegetables in a large saucepan with LOTS of water for a longer period of time than normal in order to leach out the potassium. To add a little flavour after cooking I sprinkle a little lemon-juice over the vegetables. I cook pasta in a large saucepan with LOTS of water as well, and when the pasta is cooked I run boiling water over it. It is not as complicated as it looks at first because you get used to it. With Rice and lentils I wash them in cold water and stir them to eliminate the surface residue which makes the water cloudy. Before cooking I wash everything once more in filtered water and everything is cooked in filtered water. By attending to these small matters it is my own feeling that it just may help a little more. Good luck from Kristina.

[kristina]

I cook vegetables in a large saucepan with LOTS of water for a longer period of time than normal in order to leach out the potassium. To add a little flavour after cooking I sprinkle a little lemon-juice over the vegetables. I cook pasta in a large saucepan with LOTS of water as well, and when the pasta is cooked I run boiling water over it. It is not as complicated as it looks at first because you get used to it. With Rice and lentils I wash them in cold water and stir them to eliminate the surface residue which makes the water cloudy. Before cooking I wash everything once more in filtered water and everything is cooked in filtered water. By attending to these small matters it is my own feeling that it just may help a little more. Good luck from Kristina.