Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus38 mg4%Low
Sodium243 mg12%Low
Potassium194 mg10%Low
About this food
Beans (Vegetables). Vegetables are a key source of fiber and vitamins and are beneficial in CKD. Some are high in potassium, but slicing, boiling and discarding the water can remove about 30-50% of the potassium - a practical step. This is the same lens used for similar items.
Nutrient insight
Sodium at 12% stands out. For patients with high blood pressure or swelling, foods like this need extra caution.
Other nutrients
Protein4.8 gNot part of rating
Alcohol0 gAlcohol-free
Purine48.5 mgLow purineNot rated · category estimate
Oxalate11 mgLow oxalateNot rated · category estimate
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
If you are managing mineral intake: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.