**4. Conclusion**

In this chapter, the author demonstrated a cultivation method to reduce the potassium content in leafy vegetables without causing significant potassium deficiency symptoms. Potassium content was also successfully reduced in tomatoes, with no significant change in the fresh weight per fruit, although the total yield was reduced. Furthermore, the author showed the changes of minerals and the ascorbic acid content and the mechanism. These results will contribute to an improvement in the dietary quality of dialysis patients.
