To lower potassium levels, an individual can switch to brown rice and whole wheat pasta, and consume fruits and vegetables with less than 200 milligrams of potassium per serving, states the National Kidney Disease Education Program. Most foods contain some potassium, so it is important to know the actual content.
Some fruits with lower potassium levels of less than 200 milligrams per serving include apples, berries grapefruits and pineapples, while some vegetables with low potassium levels are green beans, lettuce and bell peppers, according to NKDEP. Fruits and vegetables with high potassium levels of more than 200 milligrams are bananas, avocados and sweet potatoes. Nevertheless, the National Kidney Foundation warns that eating too much of low-potassium fruits and vegetables can soon evolve into high potassium levels in the body.
Other ways to lower potassium levels include eating smaller portions of high-protein foods, avoiding salt substitutes that contain potassium chloride, and draining canned fruits and vegetables before eating, states NKDEP.
The National Kidney Foundation also recommends a method called leaching to remove potassium from vegetables. To leach a vegetable, peel the vegetable and slice it to a thickness of 1/8 inch. Rinse the vegetable in warm water, and let the vegetable soak for two hours in a bowl of warm water that is 10 times the quantity of the vegetable. Rinse the vegetable again, and boil it in water that is five times its amount.