Journal of Renal Nutrition and Metabolism Vol 2 No 3 July-September- 2016 27


Leaching And Boiling Of Vegetables And Lentils For Potassium - How effective is the strategy?

Prem P Vanna', Anuradha Sharma2, Elly Varma'

1Consultant Nephrologist,2 Dietician, ' Resident Medicine Institute of Liver and Biliary Sciences, New Delhi 110017, India

Key Words: Hyperkalemia, Vegetables, Lentils, Leaching

Abstract: Introduction: Hyperkalemia is a life threatening emergency in end stage kidney disease. Hence to reduce the potassium content leaching and boiling of vegetables is recommended.

Aim: Present study was done to quantify the potassium loss by leaching and boiling of commonly consumed 14 Indian vegetables and 9 lentils.

Methodology- We adopted the commonly practiced method of cooking in Indian homes. Rinsing /Leaching was done for all vegetables and split pulses for 10 min. Whole lentils were soaked overnight for 8 hours. After rinsing/washing water was drained out and sent for potassium testing. All vegetables and lentils were then boiled and after first boil water was

again sent for potassium testing.

Results: Median and average K loss from vegetables was O mg and 4.36 mg respectively (p= l.00) and after boiling median and mean K loss was 18 mg and 23.14 mg respectively (p

=0.04). Mean K loss in lentils on leaching and boiling was 183.22 mg (34-346 mg) {p=0.001} and 267 mg (146-591 mg)

{p=O.OOl}respectively. Boiling of vegetables was useful (p=0.04) but not leaching (p=l.00). Both leaching (0.001) and boiling (p=0.001) oflentils was beneficial.

Conclusions: Leaching of lentils is useful but not of vegetables. But boiling of both vegetables and lentils and draining out water from them results in significant potassium loss.