The need for control of the potassium intake through the diet in renal disease has been emphasized. The potassium contents of food materials in the recipe of conventional alimentotherapy of renal disease were measured before and after cooking.
Potassium was determined by flame photometry.
It was shown that the loss of the potassium contents was influenced by cooking methods.
The greatest loss of potassium was obtained in boiling among several cooking methods.
The boiling hours, volume of boiling water and the surface area of foodmaterials were the important factors causing the loss of potassium. The data indicate that the total amounts of potassium in this recipe were approximately 1000mg before cooking and reduced to approximately 800mg after cooking.