Kale, frozen, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus42 mg4%Low
Sodium252 mg13%Low
Potassium144 mg7%Low
About this food
About Kale: 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
Kale's sodium is the top contributor (13% of its limit). Sodium drives blood pressure and swelling, and most CKD patients limit it - watch hidden sodium in sauces and cured products.
Other nutrients
Protein2.9 gNot part of rating
Fiber2.3 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)1.2 gNatural sugar
Alcohol0 gAlcohol-free
Purine5 mgLow purineNot rated · category estimate
Oxalate7.5 mgLow oxalateNot rated · category estimate
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
Practical tip: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.