Peas and carrots, frozen, cooked, boiled, drained, without salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus49 mg5%Low
Sodium68 mg3%Low
Potassium158 mg8%Low
About this food
About Peas and carrots: 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
Peas and carrots's potassium is the top contributor (8% of its limit), so its potassium density deserves attention. In CKD stage 3-4 the kidneys clear potassium less well - control portions, and peeling, slicing or boiling can help.
Other nutrients
Protein3.1 gNot part of rating
Fiber3.1 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)4.4 gNatural sugar
Alcohol0 gAlcohol-free
Purine14.6 mgLow purineNot rated · category estimate
Oxalate20 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.