Butterbur, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus7 mg<1%Low
Sodium240 mg12%Low
Potassium354 mg18%Moderate
About this food
About Butterbur: 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. As a Vegetables item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
The most striking number here is potassium (18%). For patients on potassium restriction, portion size and leaching are the two levers that matter for foods like Butterbur.
Other nutrients
Protein0.2 gNot part of rating
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
OxalateNo dataNot rated · reference for those with kidney stones
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
A handy approach - Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.