Vegetables, mixed, frozen, cooked, boiled, drained, without salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus51 mg5%Low
Sodium35 mg2%Low
Potassium169 mg8%Low
About this food
About 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. As a Vegetables item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
Potassium at 8% is the main consideration. Concentrated forms such as juice and dried fruit absorb faster; whole foods are gentler.
Other nutrients
Protein2.9 gNot part of rating
Fiber4.4 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)3.1 gNatural sugar
Alcohol0 gAlcohol-free
Purine13.7 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
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.