Pumpkin leaves, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus79 mg8%Low
Sodium244 mg12%Low
Potassium438 mg22%Moderate
About this food
Pumpkin leaves (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 is the same lens used for similar items.
Nutrient insight
Pumpkin leaves's potassium reaches 22% of the limit - the leading item. Patients with normal blood potassium can eat moderate amounts; those with hyperkalemia should be more careful.
Other nutrients
Protein2.7 gNot part of rating
Fiber2.7 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)0.7 gNatural sugar
Alcohol0 gAlcohol-free
Purine30.9 mgLow purineNot rated · category estimate
OxalateNo dataNot rated · reference for those with kidney stones
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
If you are managing mineral intake: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.