Brussels sprouts, frozen, cooked, boiled, drained, without salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus56 mg6%Low
Sodium15 mg<1%Low
Potassium290 mg14%Low
About this food
Brussels sprouts (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
Brussels sprouts's potassium reaches 14% of the limit - the leading item. Patients with normal blood potassium can eat moderate amounts; those with hyperkalemia should be more careful.
Other nutrients
Protein3.6 gNot part of rating
Fiber4.1 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)2.1 gNatural sugar
Alcohol0 gAlcohol-free
Purine38.8 mgLow purineNot rated · category estimate
Oxalate15 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.