Pickles, cucumber, dill, reduced sodium
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus16 mg2%Low
Sodium18 mg<1%Low
Potassium117 mg6%Low
About this food
In a CKD diet, Vegetables deserve attention: Pickles - 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
Pickles's potassium reaches 6% of the limit - the leading item. Patients with normal blood potassium can eat moderate amounts; those with hyperkalemia should be more careful.
Other nutrients
Protein0.5 gNot part of rating
Fiber1 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)1.1 gNatural sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
OxalateNo dataNot rated · reference for those with kidney stones
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
If you are managing mineral intake: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.