Removal of potassium in potatoes by leaching
Louis, C.J.; Dolan, E.M.
Journal of the American Dietetic Association 57(1): 42-43
1970
ISSN/ISBN: 0002-8223 PMID: 5421409 Document Number: 18994
Idaho potatoes, fresh or dehydrated and reconstituted with deionised water, in lots of 20 g were blended with 100ml water and 10-g samples were leached in 1 litre water at room temperature with occasional mixing for 0.65, 4 or 8 h or the water was changed after 2 of the 4 h or 4 of the 8 h. K was estimated before and after leaching and in the leaching water. It was in raw potato 9.9 and in dehydrated 5.0 m-equiv. per serving of 100 g.