Collards, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus32 mg3%Low
Sodium252 mg13%Low
Potassium117 mg6%Low
About this food
Collards 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
Sodium at 13% stands out. For patients with high blood pressure or swelling, foods like this need extra caution.
Other nutrients
Protein2.7 gNot part of rating
Fiber4 gBeneficial for CKD (core plant-based nutrient)
Alcohol0 gAlcohol-free
Purine26.1 mgLow purineNot rated · category estimate
Oxalate19.5 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.