Potassium Analysis of Cooking Water  and Selected Vegetables Before and After  Leaching by Different Cooking Methods

Ms. Yasmin. A; Mrs. Varalakshmi Rajam. S

Volume : II, Issue : II, February - 2013

Potassium Analysis of Cooking Water and Selected Vegetables Before and After Leaching by Different Cooking Methods

Ms. Yasmin. A, Mrs. Varalakshmi Rajam. S

Abstract :

The study aims to compare the potassium content of different types of cooking water (bore well, metro water and mineral water) and potassium rich vegetables (potato, yam, spinach and Amaranth gangeticus) before and after leaching by different cooking methods. The results illustrate that potassium content of the selected vegetables reduced significantly after leaching by different cooking methods. Maximum leaching of potassium from potato (75%) and yam (75%) was reported in pressure cooking. Maximum leaching of potassium from spinach (64%) and Amaranth gangeticus (87%) was reported in soaking and cooking method. Thus it is evident that processing vegetables by leaching removes potassium to such an extent it adds variety to the monotonous diet and makes most of the vegetables suitable for the dietetic management of the kidney disease.