Turnips, frozen, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus26 mg3%Low
Sodium272 mg14%Low
Potassium182 mg9%Low
About this food
About Turnips: 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. As a Vegetables item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
Turnips's sodium is the top contributor (14% of its limit). Sodium drives blood pressure and swelling, and most CKD patients limit it - watch hidden sodium in sauces and cured products.
Other nutrients
Protein1.5 gNot part of rating
Fiber2 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)1.7 gNatural sugar
Alcohol0 gAlcohol-free
Purine1.9 mgLow purineNot rated · category estimate
Oxalate5.5 mgLow oxalateNot rated · category estimate
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
Practical tip: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.