Potatoes, au gratin, home-prepared from recipe using butter
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus113 mg11%Low
Sodium433 mg22%Moderate
Potassium396 mg20%Moderate
About this food
Potatoes belongs to the Vegetables category. 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
Potatoes's sodium is 22% of the limit, the highest of the three. Herbs and lemon are practical salt substitutes.
Other nutrients
Protein5.1 gNot part of rating
Fiber1.8 gBeneficial for CKD (core plant-based nutrient)
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Oxalate34 mgLow oxalateNot rated · category estimate
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
A handy approach - Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.