Gourd, dishcloth (towelgourd), cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus31 mg3%Low
Sodium257 mg13%Low
Potassium453 mg23%Moderate
About this food
How to think about Vegetables: Gourd is worth a closer look - 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.
Nutrient insight
Potassium at 23% is the main consideration. Concentrated forms such as juice and dried fruit absorb faster; whole foods are gentler.
Other nutrients
Protein0.7 gNot part of rating
Fiber2.9 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)5.2 gNatural sugar
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 common practice is: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.