Squash, winter, hubbard, cooked, boiled, mashed, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus14 mg1%Low
Sodium241 mg12%Low
Potassium214 mg11%Low
About this food
Squash 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
From the sodium angle (12%), Squash must fit inside your daily sodium budget.
Other nutrients
Protein1.5 gNot part of rating
Fiber2.9 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)2.9 gNatural sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Oxalate4 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.