Purslane, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus37 mg4%Low
Sodium280 mg14%Low
Potassium488 mg24%Moderate
About this food
Purslane (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
Purslane's potassium reaches 24% of the limit - the leading item. Patients with normal blood potassium can eat moderate amounts; those with hyperkalemia should be more careful.
Other nutrients
Protein1.5 gNot part of rating
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Oxalate621 mgHigh oxalateNot rated · category estimate
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.