If Dr. Shanblatt has advised you to reduce your potassium intake, try some of these suggestions.
Cook frozen fruits and vegetables in water, rinse and drain Drain liquid from canned fruits and vegetables Peel potatoes, slice, and soak for 4 hours prior to cooking Soak leafy greens (collards, spinach, kale) for 4 hours prior to cooking Avoid “salt substitutes” that contain potassium – read labels
Avoid or reduce the following high potassium foods:
Fruits: apricot, banana, cantaloupe, dates, figs, grapefruit juice, honeydew, kiwi, nectarine, orange, orange juice, pear, prunes and prune juice
Vegetables: asparagus, avocado, bamboo shoots, beets, beet greens, Brussels sprouts, broccoli, Chinese cabbage, celery, chard, kohlrabi, okra, chili pepper, potatoes, pumpkin, rutabaga, cooked spinach, squash, tomato, tomato juice and sauce, vegetable juice
Legumes: black-eyed peas, chick peas, lentils, lima beans, navy beans, red kidney beans, soybeans, split peas
Nuts and seeds: almonds, brazil nuts, cashews, peanuts, peanut butter, pecans, pumpkin seeds, sunflower seeds, walnuts
Miscellaneous: chocolate, cocoa, coconut, milk and milk products, molasses