Pickles, cucumber, sweet, low sodium (includes bread and butter pickles)
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus12 mg1%Low
Sodium18 mg<1%Low
Potassium32 mg2%Low
About this food
About 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. As a Vegetables item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
Pickles's potassium is the top contributor (2% 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
Protein0.4 gNot part of rating
Fiber1.1 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)26.7 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
Practical tip: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.