Potatoes, boiled, cooked in skin, skin, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus54 mg5%Low
Sodium250 mg12%Low
Potassium407 mg20%Moderate
About this food
How to think about Vegetables: Potatoes is worth a closer look - 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 potassium is the top contributor (20% 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
Protein2.9 gNot part of rating
Fiber3.3 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
Practical tip: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.