I think the other thing relatively important in the soaking is the small pieces. The article talks about cutting into 1/8" pieces which exposes more surface area to the water and helps in the leaching process.
Claire, according to the AAKP nutrition counter 1 large carrot has 233mg of potassium in it, 32mg phos and 25 mg of sodium. If i know i am doing a roast thenext day i will soak my veggies all night in the refrigator. I will drain and change the water 2 or 3 times before i go to bed. I hope this helps.
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How do I get some of the potassium out of my favorite high-potassium vegetables ?
The process of leaching will help pull potassium out of some high-potassium vegetables. It is important to remember that leaching will not pull all of the potassium out of the vegetable. You must still limit the amount of leached high-potassium vegetables you eat. Ask your dietitian about the amount of leached vegetables that you can safely have in your diet.
How to leach vegetables.
For Potatoes, Sweet Potatoes, Carrots, Beets, and Rutabagas:
Peel and place the vegetable in cold water so they won’t darken. Slice vegetable 1/8 inch thick. Rinse in warm water for a few seconds. Soak for a minimum of two hours in warm water. Use ten times the amount of water to the amount of vegetables. If soaking longer, change the water every four hours.
Rinse under warm water again for a few seconds. Cook vegetable with five times the amount of water to the amount of vegetable. For Squash, Mushrooms, Cauliflower, and Frozen Greens: Allow frozen vegetable to thaw to room temperature and drain. Rinse fresh or frozen vegetables in warm water for a few seconds. Soak for a minimum of two hours in warm water. Use ten times the amount of water to the amount of vegetables. If soaking longer, change the water every four hours. Rinse under warm water again for a few seconds. Cook the usual way, but with five times the amount of water to the amount of vegetable.
References: Bowes & Church Food Values of Portions Commonly Used, 17th Ed., Pennington, JA, Lippincott, 1998. Diet Guide for Patients with Kidney Disease, Renal Interest Group-Kansas City Dietetic Association, 1990.
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