Nutrition Diet: How to reduce potassium in split peas?

November 7, 2025 •

4 min read

For individuals on a low-potassium diet, a recent study confirmed that culinary preparation techniques can significantly reduce the mineral content in legumes. Learn how to reduce potassium in split peas using simple and effective cooking methods.

Quick Summary

Legumes like split peas can be prepared to lower potassium content by soaking overnight and boiling in fresh water. Draining and rinsing canned split peas also reduces potassium levels significantly, enabling safer inclusion in kidney-friendly diets.

Key Points

Soaking Dried Split Peas: Soak dried split peas in plenty of unsalted water for at least 12 hours to leach out significant potassium.
Boil in Fresh Water: After soaking, discard the potassium-rich water and cook the split peas in a large volume of fresh water.
Rinse Canned Split Peas: To reduce potassium in canned split peas, drain the canning liquid and rinse the peas thoroughly under running water.
Discard All Soaking/Cooking Water: Never use the water from soaking or boiling legumes, as it contains the potassium that has been leached out.
Consider Portion Size: Control your portion sizes, even after reducing potassium, to manage your overall intake.
Consult a Professional: Always seek advice from a healthcare professional or registered dietitian for personalized dietary recommendations, especially with kidney disease.

Understanding Potassium and Split Peas

Split peas are a nutrient-dense food, packed with protein, fiber, and essential vitamins and minerals. However, for individuals managing conditions like Chronic Kidney Disease (CKD) or hyperkalemia, the high natural potassium content in legumes, including split peas, can be a concern. The good news is that with the right preparation techniques, the potassium levels can be significantly lowered, allowing you to enjoy the benefits of this healthy food.

The Importance of Leaching

Leaching is the process of drawing water-soluble minerals like potassium out of food. Since potassium is highly soluble in water, soaking and boiling in large amounts of water and then discarding that water is an effective strategy for reduction. This process is the foundation of preparing split peas for a low-potassium diet.

Step-by-Step Guide for Soaking Dried Split Peas

For dried split peas, a two-step process of soaking and boiling is the most effective method for reducing potassium. This method ensures that much of the mineral content is released and discarded before consumption.

Measure and Rinse: Start by measuring your desired amount of dried split peas. Place them in a fine-mesh sieve and rinse thoroughly under cool, running water to remove any dust or debris.
Initial Soaking: Place the rinsed split peas in a large bowl. Add a significant amount of warm, unsalted water—at least six times the volume of the peas. Let them soak overnight, ideally for 12 hours or more. This long soaking period is crucial for drawing out a substantial amount of potassium.
Discard Soaking Water: After soaking, drain the split peas completely. This step is critical; do not use the soaking water for cooking, as it now contains the leached potassium. Give the peas another quick rinse with fresh water.
Boil in Fresh Water: Transfer the soaked and rinsed split peas to a pot. Add plenty of fresh, unsalted water (about five times the volume of the peas). Bring the water to a boil, then reduce the heat and simmer until the peas are tender.
Final Drain: Once cooked to your desired tenderness, drain the peas thoroughly. Again, discard the cooking water. Your split peas are now ready to be used in recipes with a significantly reduced potassium content.

The Canned Alternative

For a quicker option, canned split peas are already lower in potassium than their dried counterparts due to the canning process. A simple drain and rinse can further reduce their mineral content.

Drain the Liquid: Open the can and pour the contents into a colander or fine-mesh sieve, allowing all the canning liquid to drain away. The canning liquid contains much of the peas' original potassium.
Rinse Thoroughly: Rinse the canned split peas thoroughly with fresh water. Use cool water and rinse for at least 30 seconds to wash off any remaining mineral-rich liquid.
Use as Desired: The rinsed peas are ready to be added to your recipe. This is a great shortcut for soups or side dishes when time is limited.

Comparison of Preparation Methods


Method	Effectiveness for Potassium Reduction	Time Commitment	Final Flavor and Texture	Best For
Dried (Soak & Boil)	Very high, up to 80% or more.	Long (12+ hours soaking + cooking time).	Clean, neutral flavor. Can be cooked to a range of textures.	Soups, stews, or dishes where custom texture is important.
Canned (Drain & Rinse)	Moderate to high, as much is already leached.	Fast (a few minutes).	Consistent texture, slightly softer than home-cooked from dried.	Quick-prep meals, last-minute additions to dishes.
Dried (Boil Only)	Less effective than soaking and boiling.	Moderate (cooking time only).	Flavor may be less clean; can lead to higher potassium levels.	Not recommended for strict low-potassium diets.

Additional Tips for Managing Potassium Intake

Beyond preparation, several other factors can help manage your overall potassium intake while enjoying legumes.

Portion Control: Even with reduced potassium, serving size matters. Control your portion to manage overall intake.
Pairing Foods: Balance your meal by pairing low-potassium foods with your prepared split peas. This helps distribute your intake across different food sources.
Avoid High-Potassium Additives: Be aware of potassium chloride, sometimes used as a salt substitute in processed foods. Always check labels.
Consult a Dietitian: It is always best to consult a registered dietitian for personalized advice on managing a low-potassium diet, especially if you have a medical condition.

Conclusion

While split peas are naturally high in potassium, simple culinary techniques make them a safe and nutritious option for those on a low-potassium diet. By soaking and boiling dried split peas in fresh water or by draining and rinsing canned split peas, you can significantly reduce their mineral content. This allows you to reap the benefits of this high-fiber, high-protein legume without compromising your dietary restrictions. Embracing these cooking methods offers a practical way to maintain a varied and healthy diet. For more in-depth information, you can also consult resources like the National Kidney Foundation on managing your CKD diet.

Frequently Asked Questions

Yes, rinsing canned split peas is an effective way to reduce their potassium content. The canning process already leaches some potassium, and draining and rinsing removes the potassium-rich liquid, further reducing the mineral level.

You should soak dried split peas for at least 12 hours to achieve a significant reduction in potassium. For best results, it's recommended to soak them overnight.

No, you should never use the soaking water for cooking. The entire purpose of soaking is to draw the potassium out of the peas and into the water, so it must be discarded.

Pressure cooking, like other wet cooking methods, can reduce potassium. However, for maximum potassium reduction, the double-step process of soaking and then boiling in a fresh pot of water is generally more effective.

Many legumes are high in potassium, but their content can vary. Split peas, lentils, and beans are commonly cited as having higher levels, but cooking methods can be used to manage the intake of all legumes.

No, these methods do not remove all of the potassium. They significantly reduce the amount, but a certain level will remain. This is why portion control and consultation with a dietitian are important.

The key takeaway is that with proper preparation, involving soaking and boiling in fresh, unsalted water, split peas can be safely incorporated into a low-potassium diet. Alternatively, using drained and rinsed canned peas is a quick and effective shortcut.