Potatoes, baked, flesh, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus50 mg5%Low
Sodium241 mg12%Low
Potassium391 mg20%Moderate
About this food
About Potatoes: 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
The most striking number here is potassium (20%). For patients on potassium restriction, portion size and leaching are the two levers that matter for foods like Potatoes.
Other nutrients
Protein2 gNot part of rating
Fiber1.5 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)1.7 gNatural sugar
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.