Peppers, sweet, red, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus18 mg2%Low
Sodium238 mg12%Low
Potassium166 mg8%Low
About this food
About Peppers: 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
From the sodium angle (12%), Peppers must fit inside your daily sodium budget.
Other nutrients
Protein0.9 gNot part of rating
Fiber1.2 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)4.4 gNatural sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Oxalate20 mgLow oxalateNot rated · category estimate
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.