Onions, frozen, whole, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus2 mg<1%Low
Sodium244 mg12%Low
Potassium101 mg5%Low
About this food
Onions sits in the Vegetables group. 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
Onions's sodium (12%) is the main risk item. Cooking plainly with less sauce can cut the per-serving sodium meaningfully.
Other nutrients
Protein0.7 gNot part of rating
Fiber1.4 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)2.9 gNatural sugar
Alcohol0 gAlcohol-free
Purine2.2 mgLow purineNot rated · category estimate
Oxalate27 mgLow oxalateNot rated · category estimate
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
Worth remembering: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.