Potatoes, o'brien, home-prepared
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus50 mg5%Low
Sodium217 mg11%Low
Potassium266 mg13%Low
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
Potassium at 13% 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
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.