Carrots, frozen, cooked, boiled, drained, without salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus31 mg3%Low
Sodium59 mg3%Low
Potassium192 mg10%Low
About this food
About Carrots: 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 (10%). For patients on potassium restriction, portion size and leaching are the two levers that matter for foods like Carrots.
Other nutrients
Protein0.6 gNot part of rating
Fiber3.3 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)4.1 gNatural sugar
Alcohol0 gAlcohol-free
Purine2.1 mgLow purineNot rated · category estimate
Oxalate18 mgLow oxalateNot rated · category estimate
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.