Potatoes, microwaved, cooked in skin, flesh and skin, without salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus105 mg10%Low
Sodium8 mg<1%Low
Potassium447 mg22%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
Potassium at 22% is the main consideration. Concentrated forms such as juice and dried fruit absorb faster; whole foods are gentler.
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
A common practice is: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.