Potatoes, microwaved, cooked, in skin, flesh and skin, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus105 mg10%Low
Sodium244 mg12%Low
Potassium447 mg22%Moderate
About this food
Potatoes is a common member of Vegetables. 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. This helps when choosing similar foods.
Nutrient insight
Potassium is the highest of the three at 22%. With reduced kidney function, blood potassium can rise, so spread high-potassium foods across the day rather than in one large serving.
Other nutrients
Protein2.4 gNot part of rating
Fiber2.3 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
How to eat it more safely: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.