Beans, snap, green, cooked, boiled, drained, without salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus29 mg3%Low
Sodium1 mg<1%Low
Potassium146 mg7%Low
About this food
Beans is a common member of 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 helps when choosing similar foods.
Nutrient insight
Beans's potassium reaches 7% of the limit - the leading item. Patients with normal blood potassium can eat moderate amounts; those with hyperkalemia should be more careful.
Other nutrients
Protein1.9 gNot part of rating
Fiber3.2 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)3.6 gNatural sugar
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.