Potassium K+ Exchange List for Common Asian Vegetables

To be used in conjunction with advice from a Registered Dietitian

MANITOBA RENAL PROGRAM

POTASSIUM (K+) EXCHANGE LIST FOR COMMON ASIAN VEGETABLES

Drain vegetables before serving. The liquid of cooked and canned vegetables is high in potassium. NOTE: The potassium content of some vegetables can vary. It depends on how the vegetable is prepared. For example; boiled carrots are in the MEDIUM category and raw carrots are in the HIGH category.

VEGETABLE SERVINGS You may have ____ servings per day from the vegetable low and medium lists 1 serving is ½ cup unless indicated. Use fresh, frozen or canned without added salt. “Boiled” vegetables are considered those cooked in water, not micro waved. Low potassium Medium potassium High potassium 100mg K+ or less 101 – 200mg K+ 201mg K+ or more AVOID Alfalfa sprouts- 1 cup Asparagus Artichoke Bamboo shoots- canned Broccoli Bamboo shoots – raw Beans, green or wax Cabbage – boiled Beans (white) Bean sprouts Carrot* – boiled Beets Cabbage - raw Cauliflower – raw Beet greens Cauliflower- boiled Celery*, raw- 1 stalk Black – eyed peas Cucumber Chives Bok choy Endive Corn Brussel sprouts Leeks Eggplant* Carrots* – raw, juice Lettuce Kale Chard (Swiss) Pepper (green / red) Mixed vegetables Kidney beans Radish – 8 small Mushrooms – canned, raw Lentils Water chestnut- canned Okra Lima beans Watercress Onions Mushrooms – cooked, dried Horse radish leaves, boiled Potato – boiled*/mashed Parsnips Sponge gourd Green peas Potato –baked Mungbean sprout, boiled Spinach – raw Squash/Pumpkin* Turnips – fruit* & leaves Rutabagas* Zucchini Snow peas Bitter melon* Soybean sprouts Hyacinth beans Spinach – boiled Taro Sweet potato* Chickpeas Tomato – fruit & juice/V-8 Cassava* - ¼ cup Water chestnut – raw Swamp cabbage Coconut palm Bamboo shoots Mustard Mungbeans Papaya Coconut milk – ¼ cup Jute leaves Chinese cabbage/Pe-tsai Chayote leaves Chayote Long beans Bottle gourd/White squash * Peel, chop, double-boil or soak in water for a minimum of 4 hours to reduce the potassium content of fresh and frozen vegetables. Do not use the soaking water for cooking like in soups or gravies. June 2010 To be used in conjunction with advice from a Registered Dietitian.