🥬 Vegetables, Fruits, Juices, Root Crops & Beans
Potassium is the primary CKD concern in this category. Phosphorus from plant sources is 30–40% less absorbable than animal phosphorus. Protein contribution is generally small. Sodium is naturally negligible unless salt is added. GI = Glycaemic Index (low ≤55 · medium 56–69 · high ≥70). Values marked — have negligible carbohydrate and no meaningful GI.
⚠️ Key CKD Takeaways — Vegetables
Potassium (K) is the main limiting factor, not protein. Blanching/boiling significantly reduces K. Leafy greens (malunggay, spinach, kangkong) need portion control. Garlic and ginger look high per 100 g but are used in tiny quantities — actual load is negligible.
🥬 Vegetables — per 100 g
| Vegetable | Protein raw (g) | Protein cooked (g) | K (mg) | Na (mg) | P (mg) | Sugar (g) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|---|
| Chayote (sayote) | ~0.8 | ~0.6 | ~125 | ~2 | ~18 | ~1.7 | ~15 | Very low K & P → excellent CKD choice | ✔ Safe |
| Cucumber | ~0.7 | ~0.6 | ~147 | ~2 | ~24 | ~1.7 | ~15 | Very low K & P → excellent choice | ✔ Safe |
| Cabbage (green) | ~1.3 | ~1.2 | ~170 | ~18 | ~26 | ~3.2 | ~10 | Low K & P → one of the safest vegetables for CKD | ✔ Safe |
| Napa cabbage (Chinese cabbage) | ~1.2 | ~0.9 | ~238 | ~9 | ~29 | ~1.2 | ~10 | Low K & P → very CKD-friendly | ✔ Safe |
| Bell pepper | ~1.0 | ~0.9 | ~211 | ~4 | ~26 | ~4.2 | ~15 | Low K, low P → excellent CKD vegetable | ✔ Safe |
| Zucchini | ~1.2 | ~1.0 | ~261 | ~8 | ~38 | ~2.5 | ~15 | Low K & P → CKD-friendly | ✔ Safe |
| Lettuce | ~1.4 | ~1.2 | ~194 | ~28 | ~29 | ~0.8 | ~15 | Low K & P → very CKD-friendly | ✔ Safe |
| Onion | ~1.1 | ~1.0 | ~146 | ~4 | ~29 | ~4.2 | ~15 | Low K & P; negligible protein | ✔ Safe |
| Bok choy (pechay) | ~1.5 | ~1.1 | ~252 | ~65 | ~37 | ~1.2 | ~15 | Low–moderate K; low P → CKD-friendly | ✔ Safe |
| Eggplant (talong) | ~1.0 | ~0.8 | ~229 | ~2 | ~24 | ~2.4 | ~15 | Low K, low P, Na negligible → CKD-friendly | ✔ Safe |
| Bitter melon (ampalaya) | ~1.0 | ~0.8 | ~296 | ~5 | ~31 | ~2.5 | ~25 | Moderate K; low P; may help blood glucose control in diabetes | ⚠ Moderate |
| Pumpkin / squash (kalabasa) | ~1.0 | ~0.8 | ~340 | ~1 | ~44 | ~2.8 | ~75 | Moderate K; low P; high GI — portion control especially for diabetics | ⚠ Moderate |
| Tomato | ~0.9 | ~1.0 | ~237 | ~5 | ~24 | ~2.6 | ~15 | Moderate K; cooking concentrates K — use raw or add late in cooking | ⚠ Moderate |
| Carrots | ~0.9 | ~0.8 | ~320 | ~69 | ~35 | ~4.7 | ~35 | Moderate K; boiling reduces K; low GI | ⚠ Moderate |
| Okra | ~2.0 | ~1.4 | ~303 | ~7 | ~61 | ~1.5 | ~20 | Moderate K; fibre beneficial for glucose control; low GI | ⚠ Moderate |
| Broccoli | ~2.8 | ~2.4 | ~316 | ~33 | ~66 | ~1.7 | ~15 | Moderate K & P → reasonable portions | ⚠ Moderate |
| Cauliflower | ~1.9 | ~1.5 | ~299 | ~30 | ~44 | ~1.9 | ~15 | Low–moderate K; low P → good low-GI rice substitute | ⚠ Moderate |
| French / green beans (baguio beans) | ~1.8 | ~1.6 | ~209 | ~6 | ~38 | ~3.3 | ~30 | Moderate K; low P → portion control | ⚠ Moderate |
| Philippine kangkong (water spinach — swamp variety) | ~3.0 | ~2.4 | ~380 | ~120 | ~50 | ~0.2 | ~15 | Very common in Filipino cooking; higher K & Na → blanch in boiling water, discard water; limit to ½ cup cooked; avoid in stage 4–5 CKD unless blanched | ❌ Limit / Blanch First |
| Chinese mustard greens (gai choy) | ~2.6 | ~2.0 | ~384 | ~59 | ~43 | ~1.4 | ~15 | High K; P moderate → blanch and limit portions | ❌ Limit |
| Spinach | ~2.9 | ~3.0 | ~558 | ~79 | ~49 | ~0.4 | ~15 | Very high K when cooked → limit strictly; blanch and discard water | ❌ Limit |
| Bamboo shoots (fresh) | ~2.6 | ~2.1 | ~533 | ~5 | ~59 | ~1.2 | ~15 | High K (fresh); Na spikes sharply if canned/fermented → always buy fresh | ❌ Limit |
| Snow peas (sitsaro) | ~2.8 | ~2.3 | ~200 | ~4 | ~53 | ~4.0 | ~45 | Moderate–high K; legume-like protein | ⚠ Moderate |
| Yardlong beans (sitaw) | ~2.8 | ~2.2 | ~240 | ~4 | ~59 | ~3.0 | ~30 | Moderate–high K; portion control | ⚠ Moderate |
| Garlic | ~6.4 | ~5.0 | ~401 | ~17 | ~153 | ~1.0 | ~30 | High K & P per 100 g, but used in tiny amounts (2–5 g) — real-world load is negligible; good flavouring for CKD | ✔ Safe (tiny use) |
| Ginger (luya) | ~1.8 | ~1.5 | ~415 | ~13 | ~34 | ~1.7 | ~15 | High K per 100 g but used in grams only — safe as flavouring; anti-nausea benefit for CKD patients | ✔ Safe (tiny use) |
| Malunggay (moringa leaves) | ~6.7 | ~3.0 | ~337 | ~9 | ~112 | ~2.0 | ~15 | Very high K & P → restrict in CKD 4–5 despite its reputation as a "superfood" | ❌ Limit |
💡 Potassium Leaching Technique (for all high-K vegetables)
Peel → slice thin → soak in cold water 2–4 h → discard soak water → boil in plenty of fresh water → discard cooking water. Removes approximately 30–50% of potassium. Never use this water for soups or sauces.
🍎 Fruits — per 100 g
⚠️ Fruit Notes for CKD & Diabetes
Protein is small (<2 g per serving). Potassium is the main CKD limiter. Phosphorus is low and less bioavailable in fruit. Juices, dried fruits, and large portions markedly raise potassium load. Choose whole fruit over juice — fibre slows glucose absorption.
| Fruit | Protein (g) | K (mg) | Na (mg) | P (mg) | Sugar (g) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|
| Apple | ~0.3 | ~107 | ~1 | ~11 | ~10 | ~36 | Low K; very low P → very CKD-friendly; low GI | ✔ Safe |
| Grapes | ~0.6 | ~191 | ~2 | ~20 | ~16 | ~53 | Low K; very low P → CKD-friendly | ✔ Safe |
| Blueberry | ~0.7 | ~77 | ~1 | ~12 | ~10 | ~53 | Low K; very low P → excellent choice | ✔ Safe |
| Pineapple (pinya) | ~0.5 | ~109 | ~1 | ~8 | ~10 | ~59 | Low–moderate K; low P → CKD-friendly; medium GI | ✔ Safe |
| Watermelon (pakwan) | ~0.6 | ~112 | ~1 | ~11 | ~6 | ~72 | Low K; very low P; high GI (large portions spike glucose); counts toward fluid intake | ✔ Safe (small portion) |
| Strawberry | ~0.8 | ~153 | ~1 | ~24 | ~5 | ~41 | Low–moderate K; low P; low GI | ✔ Safe |
| Pear | ~0.4 | ~116 | ~1 | ~12 | ~10 | ~38 | Low–moderate K; low P; low GI | ✔ Safe |
| Mangosteen | ~0.6 | ~48 | ~7 | ~8 | ~16 | ~55 | Low–moderate K → generally CKD-friendly | ✔ Safe |
| Dragon fruit (pitaya) | ~1.0 | ~272 | ~39 | ~30 | ~9 | ~50 | Low–moderate K; low P; low GI → good CKD choice; red variety slightly higher in K | ✔ Safe |
| Calamansi (Philippine lime / kalamansi) | ~0.9 | ~117 | ~1 | ~15 | ~3 | ~25 | Very low K, P & sugar; ideal CKD flavour substitute for patis and soy sauce; squeeze over food instead of using salt | ✔ Excellent (condiment) |
| Tamarind (sampalok — fresh pulp) | ~2.8 | ~628 | ~28 | ~113 | ~57 | ~23 | Very high K & P; very high sugar; used only as souring agent in tiny amounts — do not eat as a fruit; replace with calamansi or kamias in CKD cooking | ❌ Condiment only (tiny) |
| Papaya (papaya) | ~0.5 | ~182 | ~8 | ~10 | ~8 | ~60 | Moderate K; low P; medium GI | ⚠ Moderate |
| Mango (mangga) | ~0.8 | ~168 | ~1 | ~14 | ~14 | ~51 | Moderate K; low P; higher sugar → diabetics control portion carefully | ⚠ Moderate |
| Peach | ~0.9 | ~190 | ~0 | ~20 | ~8 | ~42 | Moderate K; low P; low GI | ⚠ Moderate |
| Plum | ~0.7 | ~157 | ~0 | ~16 | ~10 | ~40 | Moderate K; low P; low GI | ⚠ Moderate |
| Cherry | ~1.0 | ~222 | ~0 | ~21 | ~13 | ~22 | Moderate K; low P; low GI | ⚠ Moderate |
| Lanzones (langsat) | ~1.0 | ~275 | ~2 | ~27 | ~15 | ~45 | Moderate K; low P | ⚠ Moderate |
| Lychee (litchi) | ~0.8 | ~171 | ~1 | ~31 | ~15 | ~50 | Moderate K; low P | ⚠ Moderate |
| Longan | ~1.0 | ~266 | ~0 | ~21 | ~15 | ~52 | Moderate K; low P | ⚠ Moderate |
| Rambutan | ~0.9 | ~42 | ~11 | ~9 | ~14 | ~55 | Low–moderate K; low P | ⚠ Moderate |
| Persimmon | ~0.6 | ~161 | ~1 | ~17 | ~13 | ~50 | Moderate K → portion control in stage 4–5 CKD | ⚠ Moderate |
| Banana – Latondan | ~1.0 | ~340 | ~1 | ~20 | ~15 | ~51 | Moderate–high K → limit to 50–100 g if K-restricted | ❌ Limit |
| Banana – Lakatan | ~1.1 | ~360 | ~1 | ~22 | ~16 | ~51 | Moderate–high K → limit to 50–100 g if K-restricted | ❌ Limit |
| Banana – Saba (boiled/steamed) | ~1.1 | ~350 | ~1 | ~20 | ~14 | ~55 | Boiling + discarding water lowers K ~15%; prefer over fried or roasted saba | ❌ Limit |
| Orange (dalandan) | ~0.9 | ~181 | ~0 | ~14 | ~9 | ~43 | High K (juice form much worse); low P | ❌ Limit |
| Ponkan (mandarin) | ~0.8 | ~166 | ~2 | ~20 | ~9 | ~42 | High K; low P | ❌ Limit |
| Kiwi | ~1.1 | ~312 | ~3 | ~34 | ~9 | ~52 | High K; low P | ❌ Limit |
| Guava (bayabas) | ~2.6 | ~417 | ~2 | ~40 | ~9 | ~31 | High K; moderate P; low GI → limit portion | ❌ Limit |
| Chico (sapodilla / naseberry) | ~0.4 | ~193 | ~12 | ~12 | ~16 | ~40 | High K; low–moderate P | ❌ Limit |
| Grapefruit | ~0.8 | ~135 | ~0 | ~18 | ~7 | ~25 | ⚠ Drug interactions: statins, CCBs, immunosuppressants — ask doctor before consuming | ❌ Drug Risk |
| Durian | ~1.5 | ~436 | ~2 | ~44 | ~27 | ~49 | Very high K & P; very high sugar → avoid or very small portions only | ❌ Avoid |
| Avocado | ~2.0 | ~485 | ~7 | ~52 | ~1 | ~15 | Very high K & P → restricted in advanced CKD; low GI but K is the issue | ❌ Avoid |
🧃 Fruit Juices — per 100 ml
❌ Important for Diabetic CKD Patients
100% natural juices are high in sugar and count toward daily fluid load. Choose whole fruit over juice — fibre slows glucose absorption and reduces GI impact. If potassium restriction applies, most juices need to be limited or avoided.
| Juice | Protein (g) | Sugar (g) | K (mg) | Na (mg) | P (mg) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|
| Apple juice | ~0.1 | ~10 | ~100 | ~4 | ~7 | ~44 | Lower K than citrus; still moderate K; low–medium GI | ⚠ Limit – moderate K |
| Mixed fruit juice | ~0.2 | ~9 | ~75 | ~3 | ~11 | ~46 | Often lower K than single-fruit juices; still contains sugar | ✔ Lowest K – prefer over single-fruit |
| Pineapple juice | ~0.3 | ~11 | ~125 | ~2 | ~10 | ~46 | Moderate K; typical sugars | ⚠ Limit – moderate K & sugar |
| Grapefruit juice | ~0.5 | ~7 | ~100 | ~1 | ~15 | ~48 | ⚠ Drug interactions (statins/CCBs) — ask doctor | ❌ Drug Interactions |
| Grape juice | ~0.4 | ~14 | ~140 | ~3 | ~14 | ~52 | Higher sugar; moderate K; minimal protein | ⚠ Limit – moderate K & sugar |
| Orange juice | ~0.7 | ~9 | ~180 | ~1 | ~15 | ~52 | High K; CKD patients often need to limit | ❌ Limit – high K |
| Prune juice | ~0.6 | ~16 | ~276 | ~4 | ~25 | ~43 | Highest K among common juices; also higher P → significant for CKD | ❌ Avoid – very high K |
🌿 Root Crops (Asia) — per 100 g
⚠️ Root Crop Tips
Root crops are mainly carbohydrate. Potassium is the main CKD concern. Boiling and discarding the water lowers K by 30–50%. Preparation: peel → slice thin → soak 2–4 h → boil in plenty of water → discard cooking water. Avoid baking, roasting or frying when K restriction is needed.
| Root Crop | Protein raw (g) | Protein cooked (g) | K (mg) | Na (mg) | P (mg) | Sugar (g) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|---|
| Konjac (konnyaku) | ~0.2 | ~0.1 | ~11 | ~10 | ~5 | ~0 | ~17 | Extremely low protein, K & P; CKD-friendly; very low GI; may cause GI fullness | ✔ Safe |
| Radish (daikon / labanos) | ~0.6 | ~0.4 | ~227 | ~21 | ~23 | ~2.5 | ~15 | Low K; very low Na & P | ✔ Safe |
| Arrowroot | ~0.3 | ~0.2 | ~454 | ~26 | ~22 | ~0.3 | ~65 | Very low protein; low–moderate K; very low P; medium GI | ✔ Safe |
| Turnip | ~1.2 | ~0.8 | ~191 | ~67 | ~27 | ~3.8 | ~30 | Low–moderate K; low Na & P; low GI | ✔ Safe |
| Cassava (kamoteng kahoy) | ~1.4 | ~1.0 | ~271 | ~14 | ~27 | ~1.7 | ~46 | Lower K than potato; must be fully cooked (cyanide risk if undercooked); very low Na; low P | ⚠ Moderate |
| Water chestnut | ~1.4 | ~0.6 | ~584 | ~14 | ~63 | ~6.0 | ~60 | Moderate K; boiling lowers K; low Na; low P | ⚠ Moderate |
| Taro (gabi) | ~1.5 | ~1.0 | ~591 | ~11 | ~84 | ~0.4 | ~54 | Moderate–high K; boiling reduces K; low Na; low–moderate P | ⚠ Moderate |
| Yam (ubi / greater yam) | ~1.5 | ~1.2 | ~816 | ~9 | ~55 | ~0.5 | ~37 | Moderate K; low Na; low–moderate P; low GI | ⚠ Moderate |
| Purple yam (ube) | ~1.5 | ~1.1 | ~816 | ~9 | ~49 | ~0.5 | ~42 | Moderate K; low Na; low–moderate P; low GI | ⚠ Moderate |
| Sweet potato (kamote) | ~1.6 | ~1.4 | ~337 | ~55 | ~47 | ~4.2 | ~63 | Moderate K; boil & discard water; low Na; low P; medium GI (lower if boiled vs baked) | ⚠ Moderate |
| Lotus root | ~2.6 | ~1.6 | ~556 | ~45 | ~100 | ~0.5 | ~55 | Moderate–high K; boiling helps; low Na; low–moderate P | ⚠ Moderate |
| Potato (white) | ~2.0 | ~1.9 | ~421 | ~6 | ~57 | ~0.8 | ~78 | High K raw; boiling + soaking lowers K substantially; high GI (especially mashed or baked) | ❌ Prepare Carefully |
🫘 Beans — Dry vs Cooked, per 100 g
❌ Practical Bean Tips for CKD
Soak 8–12 h, discard soak water, boil in fresh water — reduces K by ~30–50%. Avoid salt during cooking. Rinse canned beans thoroughly before use. Keep cooked servings ≤ ½ cup unless advised otherwise.
| Bean | State | Protein (g) | Saccharides* (g) | K (mg) | Na (mg) | P (mg) | Sugar (g) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|---|---|
| Mung bean (monggo) | Dry | 23–24 | 60–62 | 1,200–1,250 | 10–15 | 360–380 | ~0 | N/A (not eaten dry) | Very high K & P — always soak & cook before eating | ❌ Very high K & P dry |
| Mung bean (monggo) | Cooked | 6.8–7.2 | 18–19 | 260–270 | 2–5 | 95–100 | ~1 | ~31 | Moderate K & P; low GI; limit to ½ cup cooked | ⚠ Moderate – limit ½ cup |
| Soybean | Dry | 35–36 | 28–30 | 1,700–1,800 | 5–10 | 700–720 | ~0 | N/A (not eaten dry) | Extremely high P — always soak & cook before eating | ❌ Extremely high P |
| Soybean | Cooked | 15–16 | 10–11 | 500–520 | 2–5 | 245–255 | ~0 | ~15 | Still high P; very low GI; limit strictly in CKD 4–5 | ❌ High P – limit strictly |
| Chickpeas (garbanzos) | Dry | 19–20 | 60–61 | 720–730 | 20–25 | 360–370 | ~0 | N/A (not eaten dry) | High K & P — always soak & cook before eating | ❌ High K & P |
| Chickpeas (garbanzos) | Cooked | 8.5–9.0 | 27–28 | 285–295 | 7–10 | 165–175 | ~5 | ~28 | Moderate-high K & P; low GI; limit to ½ cup | ⚠ Moderate – limit ½ cup |
| Lentils | Dry | 24–26 | 60–63 | 950–970 | 5–10 | 450–460 | ~0 | N/A (not eaten dry) | High P — always soak & cook before eating | ❌ High P |
| Lentils | Cooked | 9.0–9.5 | 20–21 | 360–370 | 2–5 | 175–185 | ~2 | ~32 | Moderate-high K & P; low GI; limit to ½ cup | ⚠ Moderate – limit ½ cup |
| Red kidney beans | Dry | 23–24 | 60–61 | 1,350–1,380 | 10–15 | 400–410 | ~0 | N/A (not eaten dry) | High K — always soak & cook before eating | ❌ High K |
| Red kidney beans | Cooked | 8.5–9.0 | 22–23 | 400–410 | 2–5 | 140–150 | ~0 | ~24 | Moderate-high K & P; low GI; limit to ½ cup | ⚠ Moderate – limit ½ cup |
| Black beans | Dry | 21–22 | 61–62 | 1,450–1,500 | 5–10 | 430–440 | ~0 | N/A (not eaten dry) | High K — always soak & cook before eating | ❌ High K |
| Black beans | Cooked | 8.5–9.0 | 23–24 | 350–360 | 1–3 | 140–150 | ~0 | ~30 | Moderate K & P; low GI; limit to ½ cup | ⚠ Moderate – limit ½ cup |
| Adzuki (red bean) | Dry | 20–21 | 62–63 | 1,200–1,250 | 5–10 | 410–420 | ~0 | N/A (not eaten dry) | High K — always soak & cook before eating | ❌ High K |
| Adzuki (red bean) | Cooked | 7.5–8.0 | 24–25 | 300–310 | 1–3 | 130–140 | ~0 | ~35 | Moderate K & P; low GI; limit to ½ cup | ⚠ Moderate – limit ½ cup |
🌱 Mung-Bean–Based Foods — per 100 g
| Food | State | Protein (g) | Saccharides* (g) | K (mg) | Na (mg) | P (mg) | Sugar (g) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|---|---|
| Mung bean sprouts (toge) | Raw | ~3 | 6–7 | 150–160 | 5–7 | 55–60 | ~1 | ~25 | Lower K & P than whole beans; low GI; good CKD option | ✔ Safe |
| Mung bean sprouts (toge) | Cooked | ~3.2 | 7–8 | 120–130 | 5–10 | 50–55 | ~1 | ~25 | Good CKD option; cooking reduces K slightly | ✔ Safe |
| Mung-bean flour | Dry | 22–24 | 60–62 | 1,100–1,200 | 10–20 | 350–380 | ~2 | N/A (not eaten dry) | Very high K & P — not consumed raw; used in cooking/baking only | ❌ Avoid |
| Glass noodles / sotanghon (mung-bean starch) | Dry | 0.2–0.5 | 85–88 | 30–40 | 5–10 | 15–20 | ~0 | ~39 | Very low P; low GI; excellent CKD noodle choice | ✔ Safe |
| Glass noodles / sotanghon (mung-bean starch) | Cooked | 0.1–0.3 | 18–20 | 5–10 | 5–10 | 5–8 | ~0 | ~39 | CKD-friendly; very low K & P when cooked | ✔ Safe |
| Philippine hopia (mung-bean filled) | Baked | 7–9 | 45–55 | 180–220 | 200–300 | 120–160 | ~18 | ~65 | High sugar & sodium; moderate P; medium-high GI — limit strictly | ❌ Limit |
*Saccharides = sugars + starch. GI values are approximate and vary by preparation method.