Since being so down with the flu, I have been CRAVING potatoes like mad and today I came across this gem from science that is one hell of a time-saver in the kitchen for those of us needing to restrict the K-count.
The effects of boiling and leaching on the content of potassium and other minerals in potatoes.
The white potato (Solanum tuberosum L.) is a valuable source of potassium in the human diet. While most consumers benefit from high levels of potassium in potato tubers, individuals with compromised kidney function must minimize their potassium intake.
This study was undertaken to determine the effects of leaching and boiling on levels of potassium and other minerals in potato tubers.
Boiling tuber cubes and shredded tubers decreased potassium levels by 50% and 75%, respectively. Reductions in mineral amounts following boiling were observed for phosphorus, magnesium, sulfur, zinc, manganese, and iron. There was no difference between the leaching and boiling treatment and the boiling treatment. In addition, mineral levels in tubers of 6 North American potato cultivars are reported.
Significant differences in mineral levels were detected among cultivars, but they were too small to be nutritionally important. Those who must reduce potassium uptake should boil small pieces before consuming them.
Taken from one of my FAVO research sites: http://www.ncbi.nlm.nih.gov/pubmed/18576999
It's gonna be a GOOD luncheon today, methinks: taters, garlic jumbo shrimp and likely a nice green salad on the side. And today--for the first time in two weeks, a wee glass of wine again for me!
bon ap and ++++vibes,