Soup, vegetable beef, canned, prepared with equal volume water
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus16 mg2%Low
Sodium349 mg17%Moderate
Potassium69 mg3%Low
About this food
About Soup: Sodium varies hugely across condiments and oils - soy sauce and sauces are sodium-dense while most plant oils are nearly sodium-free. Swapping salty sauces for oils is a practical sodium trick. As a Condiments & Oils item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
Soup's sodium is 17% of the limit, the highest of the three. Herbs and lemon are practical salt substitutes.
Other nutrients
Protein2.2 gNot part of rating
Fiber0.8 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)0.5 gMay contain added sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Oxalate17 mgLow oxalateNot rated · category estimate
Phosphorus source: Processed additive (highest absorption) · Potassium form: Processed or concentrated
Practical tips
A handy approach - Use herbs, lemon or vinegar instead of salty sauces; be aware that low-sodium salt substitutes swap in potassium.