Okra, frozen, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus37 mg4%Low
Sodium239 mg12%Low
Potassium184 mg9%Low
About this food
For Vegetables, Okra is a typical example. 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
Okra's sodium is 12% of the limit, the highest of the three. Herbs and lemon are practical salt substitutes.
Other nutrients
Protein1.6 gNot part of rating
Fiber2.1 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)2.9 gNatural sugar
Alcohol0 gAlcohol-free
Purine19.8 mgLow purineNot rated · category estimate
Oxalate101 mgHigh 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.