Most food lists, our own rankings included, sort foods by one mineral at a time. Kidney disease often asks you to watch more than one. So we ran all three tests at once on the 120 foods in our data, per serving. The answer is that 34 of 120 pass all three: potassium under 200 mg, phosphorus 62.5 mg or less and sodium 115 mg or less. Almost all of them are plants.
One thing first, and only once. This is a reference, not a prescription. Which minerals you limit, and by how much, depends on your stage of kidney disease, your blood tests and your treatment, and some people are told to eat more of one of these, not less. Your kidney team and dietitian set your numbers. If you cook for someone with kidney disease, bring this list to them and ask.
Below: how the three tests work, the 34 foods that pass, why protein is the sticking point, what a serving does to the numbers, what research says about dietary potassium, and where sodium hides.
What counts as low in potassium, phosphorus and sodium?
We use three tests, all per serving. For potassium we use the National Kidney Foundation line: under 200 mg per serving is a low-potassium food, 200 mg or more is high [1]. For phosphorus and sodium we use the FDA rule for the Nutrition Facts label: 5% of the Daily Value or less per serving is low, 20% or more is high [6]. The Daily Values are 1,250 mg for phosphorus and less than 2,300 mg for sodium [7][8], so 5% works out to 62.5 mg and 115 mg.
The phosphorus and sodium lines are our choice of that general FDA level. No official per-serving cut-off for a low-phosphorus food exists. For comparison, a label may say “low sodium” at 140 mg or less per reference amount [9].
One food sits right on the potassium line. Peanuts hold 199.6 mg per ounce, which our pages round to 200. Our file counts them as passing; we would call them at the line, and they fail the phosphorus test anyway.
Drawn to scale. Foods passing each test per serving, out of 120. The potassium count includes peanuts, whose 199.6 mg is shown as 200. Data: USDA FoodData Central via NutriScrolls, our counts [10].
Of the 120 foods, 54 pass potassium, 64 pass phosphorus and 113 pass sodium. Sodium is the easy test because most whole foods are low. Potassium and phosphorus do the filtering, and they often disagree. Our single-mineral rankings show each one on its own: low in potassium, low in phosphorus, low in sodium and low in protein, all under the foods low in hub.
Why these three? Healthy kidneys remove extra phosphorus; kidneys with chronic kidney disease cannot do this well [4]. Potassium can run high or too low, and when it is high a provider may advise limiting high-potassium foods [2]. Learn more on our pages for potassium and phosphorus. What it means for you: treat the three lines as a way to sort foods, and treat your team’s numbers as the rule.
Which foods pass all three tests?
Vegetables lead with 13 of 29, then fruits with 8 of 25 and nuts and seeds with 5 of 19. Everything else passes in ones and twos, or not at all.
Drawn to scale: each food is 10 units wide, the grey track is the whole group and the colored part passes all three tests per serving. Data: USDA FoodData Central via NutriScrolls, our counts [10].
The 13 vegetables are kale, arugula, iceberg lettuce, celery, cabbage, cucumbers, endive, leeks, onions, spinach, bok choy, eggplant and carrots. See the full list on our low-potassium vegetables page. All 16 that fail are at 200 mg or more of potassium, and three also fail on phosphorus: potatoes (121 mg), artichoke (115 mg) and asparagus (70 mg).
The 8 fruits are cranberries, lemons, blueberries, watermelon, grapefruit, pineapple, raspberries and apples. Fruit mostly fails on potassium: 16 of 25 are at 200 mg or more per serving, including bananas (422 mg) and avocados (487 mg for half). Olives do the reverse: 2 mg of potassium for five large olives, but 162 mg of sodium. More on the low-potassium fruits page.
The 5 nuts and seeds are sesame seeds, coconuts, macadamia nuts, chestnuts and acorns. Most other nuts pass potassium and fail phosphorus. Four drinks pass, green tea, coffee, beer and red wine, along with honey and cocoa powder, white rice and green beans. A pass is a number, not a recommendation, so ask your team about alcohol and fluids.
Every passing food gives 3.2 g of protein or less per serving, the most from white rice. The highest potassium among them is 195 mg (apples and carrots), the highest phosphorus 57 mg (sesame seeds) and the highest sodium 46 mg (bok choy). What it means for you: plenty of choices in produce, close to none in protein.
Why does no fish, meat or egg make the list?
Phosphorus. None of the 10 seafood, 4 poultry and meats, or 2 egg and dairy foods passes, and every one of those 16 is above 62.5 mg. The lowest is the egg at 99 mg, then oysters at 138 mg. Four foods fail all three tests: chicken drumstick, semi-skimmed cow’s milk, sardines and artichoke.
One dot per food, 105 of 120 shown, with shrimp, chia seeds and eggs ringed; the 15 with more than 500 mg of potassium or 300 mg of phosphorus per serving are off the chart. The shaded corner is under 200 mg of potassium and 62.5 mg of phosphorus; sodium is not drawn. Data: USDA FoodData Central via NutriScrolls [10].
Many foods pass potassium and still fail phosphorus: 19 of the 54. Shrimp holds 145 mg of potassium but 260 mg of phosphorus in 3 oz. Chia seeds hold 115 and 244 in an ounce, oats 172 and 209 in half a cup, brown rice 127 and 125, and one large egg 69 and 99.
Drawn to scale. Potassium (K, first bar) and phosphorus (P, second bar) in milligrams per serving for five foods that pass the potassium test and fail the phosphorus test. Ticks mark the two lines. Data: USDA FoodData Central via NutriScrolls [10].
Our tests count milligrams in the food, not how much your body takes up. The NIDDK says the body absorbs more phosphorus from animal foods than from plant foods [3], and the NKF adds that phosphorus from additives is completely absorbed [4]. Two trials in people with kidney disease look at additives and at the source of protein.
All 2 studies, strongest evidence first
Teaching people on dialysis to avoid phosphorus additives lowered serum phosphorus by an extra 0.6 mg/dL in 3 months
Cluster randomized trial at 14 long-term hemodialysis units in Ohio with 279 patients whose serum phosphorus was above 5.5 mg/dL. The 145 in the intervention group learned to avoid additives when shopping and at fast food restaurants; the 134 in the control group had usual care. The 95% confidence interval ran from 0.1 to 1.0 mg/dL lower, a modest effect.
One week of a vegetarian diet gave lower serum phosphorus and FGF23 than a meat diet with the same nutrients
Crossover trial in nine people with chronic kidney disease and a mean eGFR of 32 ml/min. Research staff prepared each 7-day diet, and the authors conclude that the source of protein matters for phosphorus handling as well as the amount. Nine people for one week is a small base, so treat it as a lead.
Our data has no packaged foods, so it cannot show additives; the NIDDK advises checking ingredient lists for words with “PHOS” [3]. Even the target for phosphorus is debated: the 2020 KDOQI nutrition guideline recommends adjusting dietary phosphorus to keep blood phosphate in the normal range for people on hemodialysis, a lower goal than many dialysis centers use (Vergili et al., 2023). The guideline now also covers people with stages 1 to 5 who are not on dialysis and those with a kidney transplant (Ikizler et al., 2020).
Protein itself is a second question. The NKF says people not on dialysis are advised to limit protein and people on dialysis to increase it, and the right amount depends on body size, nutritional status and kidney condition [5]; the NIDDK says much the same [3]. So the protein limit that applies to you could be lower or higher than you expect. See the protein pages for what each food contains.
Does serving size change the answer?
A lot. Kale is 73 mg of potassium per cup (21 g), well under the line. Per 100 g it is 348 mg, well over. Spinach goes from 167 to 558 mg. A medium potato works the other way: 905 mg for the potato (213 g) and 425 mg per 100 g.
Drawn to scale. The same food counted two ways: potassium per default serving and per 100 g. Kale and spinach are low by the cup and high by weight; the potato is high both ways. Data: USDA FoodData Central via NutriScrolls [10].
The NKF says serving size is very important: a large amount of a low-potassium food can turn it into a high-potassium food [2]. Our data shows how much the yardstick matters. Counted per serving, 54 of 120 foods are under 200 mg of potassium. Counted per 100 g, only 32 are, and 14 of the 34 passing foods reach 200 mg or more per 100 g. Neither yardstick is right for everyone; the useful question is how much you actually eat.
Preparation changes the numbers too. The NKF describes leaching: soak sliced vegetables in warm unsalted water for at least 2 hours, then cook them in five times their volume of unsalted water, which pulls out some but not all of the potassium [2]. The NIDDK also says boiling and leaching lower potassium in some vegetables [3]. A laboratory study put numbers on leafy greens.
Hot-water blanching for 20 minutes left 12.9% of the potassium in kale and 40.6% in spinach
Laboratory study of chopped kale and spinach from a Kenyan market, blanched in a water bath for 5 to 20 minutes at 80, 90 and 100 °C. Time mattered more than temperature, and vitamin C fell too, to 27.6% in kale and 12.2% in spinach. The kale started at 102 mg per 100 g, far below the 348 mg in our USDA record, so compare the percentages, not the starting amounts.
Our numbers are for the foods as listed, which are mostly raw. What it means for you: the same cabbage can land on either side of a line depending on the amount and the pot, so ask your dietitian how to count your usual portions.
Is the advice on fruit and vegetables changing?
It is being questioned, and the evidence is mixed. A provider may advise limiting high-potassium foods when blood potassium is high [2]. The open question is how well what you eat predicts what is in your blood. Two studies of people with chronic kidney disease found the link is weak, or absent.
All 2 studies, strongest evidence first
Each extra 10 mEq a day of urinary potassium went with only 0.12 mEq/L higher serum potassium in CKD stages G3 to G5
Retrospective cohort of outpatients with a median age of 72, using multiple 24-hour urine collections to estimate potassium intake. The odds of hyperkalemia were 2.15 times higher per 10 mEq a day (95% CI 1.70 to 2.73). The authors call the link significant but weak, with R squared of 0.08, 0.14 and 0.18 for stages G3, G4 and G5.
In 138 people with CKD stage 3 to 4, serum potassium was not associated with dietary potassium intake
Cross-sectional study of metabolically stable outpatients aged 60 ± 13 years. Urinary potassium only weakly tracked intake (r = 0.184), and in people taking renin-angiotensin-aldosterone system inhibitors it did not track intake at all. Serum potassium was linked to kidney function (eGFR), not to what people ate.
Both studies are observational, so they cannot say what happens if people change their diet. A randomized trial is under way: its authors describe the usual advice to restrict potassium as resting on low-quality evidence, and will compare about 3,500 mg a day from fruit and vegetables with under 2,000 mg in 30 outpatients with an eGFR of 15 to 45 (Iman et al., 2023). That paper is a protocol and has no results yet. What it means for you: this is a live research question, and nobody should settle it on their own plate. Your blood tests and your team decide.
What about sodium?
Sodium is the easy test: 113 of 120 foods pass. The seven that fail are olives, shrimp, scallops, chicken drumstick, semi-skimmed cow’s milk, sardines and artichoke, at 162, 805, 333, 141, 116, 282 and 120 mg per serving. See the low in sodium ranking and our sodium page.
The catch is what the data leaves out. The FDA says over 70% of dietary sodium comes from packaged and prepared foods [8], and we list none. Whole foods are low in sodium; the box, the can and the takeaway are where it adds up. Two sets of trials suggest the effort pays off in people with kidney disease.
All 2 studies, strongest evidence first
Cutting salt by about 4 g a day lowered blood pressure by 6.9/3.9 mm Hg in people with CKD across 19 trials
Cochrane review, updated in 2021, of 21 randomized trials with 1,197 participants: 12 in earlier stages of CKD, 7 in dialysis and 2 after a transplant. The authors rate the blood pressure result as high-certainty evidence. Albumin in the urine fell by 36% in six trials. The trials ran 1 to 36 weeks, too short to show effects on deaths, heart events or kidney failure, and low blood pressure with symptoms may be more likely on less salt.
A low-sodium diet lowered blood pressure by 10/4 mm Hg in 20 people with stage 3 to 4 CKD
Double-blind, placebo-controlled crossover trial in adults with hypertension, comparing high and low sodium intake. Albuminuria, proteinuria and extracellular fluid volume fell as well. The authors ask for longer, larger studies to confirm it.
What it means for you: the sodium trials are short but consistent on blood pressure, and because most sodium arrives in packaged food, reading labels counts for more than choosing between whole foods.
What can this list not tell you?
- Mostly raw foods. The records are largely raw foods as USDA lists them, and grains are listed dry. Check a food’s page before treating a serving as cooked. The shrimp record looks like a cooked one.
- Only 120 foods. Dairy is one food, semi-skimmed cow’s milk, with no cheese or yogurt, and there are no processed or packaged foods. Herbs and spices are left out.
- Our serving, not a dietitian’s. A serving here is the site’s default household measure, not a renal exchange, and it says nothing about your day.
- Per serving, not per day. Passing a test does not make a food suitable for you; your team sets the daily amounts.
Frequently asked questions
Which foods are low in potassium and phosphorus?
In our data of 120 foods, 34 are low in potassium (under 200 mg), phosphorus (62.5 mg or less) and sodium (115 mg or less) per serving. They include cabbage, cucumbers, onions, blueberries, apples, raspberries, macadamia nuts and white rice. No fish, meat or egg passes. Your kidney team sets which of these limits apply to you.
What are low-potassium, low-phosphorus vegetables?
Thirteen of 29 vegetables pass all three tests: kale, arugula, iceberg lettuce, celery, cabbage, cucumbers, endive, leeks, onions, spinach, bok choy, eggplant and carrots. Most others fail on potassium, and potatoes, artichoke and asparagus also fail on phosphorus. Amounts matter, since a larger serving can pass the line.
Are there low-potassium, low-phosphorus snacks?
By the numbers, yes: blueberries, raspberries, apples, watermelon, cranberries, pineapple, cucumbers, celery, macadamia nuts, chestnuts and coconuts all pass all three tests per serving. Peanuts, almonds and cashews do not, because of phosphorus or potassium. Portion size changes the result, so check your own portion with your dietitian.
Is there a low-potassium, low-phosphorus protein food?
Not in our data. All 16 seafood, poultry, meat, egg and dairy foods are above 62.5 mg of phosphorus per serving. The lowest is one large egg at 99 mg. People not on dialysis are often advised to limit protein, and people on dialysis to increase it, so ask your team how much and from where.
Does boiling vegetables lower potassium?
Yes, in part. The NKF describes soaking sliced vegetables in warm unsalted water for at least 2 hours, then cooking them in five times their volume of unsalted water, which pulls out some but not all potassium. A lab study found 12.9% of kale potassium and 40.6% of spinach potassium left after 20 minutes of hot-water blanching.
Sources
- National Kidney Foundation. Can You Eat High Potassium Fruits and Vegetables on a Low-Potassium Diet? 19 Aug 2024. kidney.org/news-stories/can-you-eat-high-potassium-fruits-and-vegetables-low-potassium-diet. Accessed 11 Nov 2026.
- National Kidney Foundation. Potassium in Your CKD Diet. Updated 5 May 2023. kidney.org/kidney-topics/potassium-your-ckd-diet. Accessed 11 Nov 2026.
- National Institute of Diabetes and Digestive and Kidney Diseases. Healthy Eating for Adults with Chronic Kidney Disease. Reviewed Jan 2025. niddk.nih.gov/health-information/kidney-disease/chronic-kidney-disease-ckd/eating-nutrition. Accessed 11 Nov 2026.
- National Kidney Foundation. Phosphorus and Your CKD Diet. Updated 16 Jul 2024. kidney.org/kidney-topics/phosphorus-and-your-ckd-diet. Accessed 11 Nov 2026.
- National Kidney Foundation. CKD Diet: How much protein is the right amount? kidney.org/kidney-topics/ckd-diet-how-much-protein-right-amount. Accessed 11 Nov 2026.
- U.S. Food and Drug Administration. How to Understand and Use the Nutrition Facts Label. Current as of 5 Mar 2024. fda.gov/food/nutrition-facts-label/how-understand-and-use-nutrition-facts-label. Accessed 11 Nov 2026.
- U.S. Food and Drug Administration. Daily Value on the Nutrition and Supplement Facts Labels. fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels. Accessed 11 Nov 2026.
- U.S. Food and Drug Administration. Sodium in Your Diet. fda.gov/food/nutrition-education-resources-materials/sodium-your-diet. Accessed 11 Nov 2026.
- Code of Federal Regulations. 21 CFR 101.61, Nutrient content claims for the sodium content of foods. ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/subpart-D/section-101.61. Accessed 11 Nov 2026.
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, via NutriScrolls: potassium, phosphorus, sodium and protein per default serving and per 100 g for 120 foods (herbs and spices excluded). Counts in this article are our arithmetic.
- Sullivan C, Sayre SS, Leon JB, et al. Effect of food additives on hyperphosphatemia among patients with end-stage renal disease: a randomized controlled trial. JAMA. 2009;301(6):629-635. doi:10.1001/jama.2009.96
- Moe SM, Zidehsarai MP, Chambers MA, et al. Vegetarian compared with meat dietary protein source and phosphorus homeostasis in chronic kidney disease. Clin J Am Soc Nephrol. 2011;6(2):257-264. doi:10.2215/CJN.05040610
- Vergili JM, Proaño GV, Jimenez EY, et al. Academy of Nutrition and Dietetics commentary on the phosphorus recommendation in the KDOQI Clinical Practice Guidelines for Nutrition in CKD: 2020 Update. J Ren Nutr. 2024;34(3):192-199 (online Nov 2023). doi:10.1053/j.jrn.2023.11.001
- Ikizler TA, Burrowes JD, Byham-Gray LD, et al. KDOQI Clinical Practice Guideline for Nutrition in CKD: 2020 Update. Am J Kidney Dis. 2020;76(3 Suppl 1):S1-S107. doi:10.1053/j.ajkd.2020.05.006
- Mugo BM, Kiio J, Munyaka A. Effect of blanching time-temperature on potassium and vitamin retention/loss in kale and spinach. Food Sci Nutr. 2024;12(8):5403-5411. doi:10.1002/fsn3.4186
- Ogata S, Akashi Y, Kato S, et al. Association between dietary potassium intake estimated from multiple 24-hour urine collections and serum potassium in patients with CKD. Kidney Int Rep. 2023;8(3):584-595. doi:10.1016/j.ekir.2022.12.005
- Giannese D, D’Alessandro C, Pellegrino N, Panichi V, Cupisti A. RAASi therapy attenuates the association between 24-h urinary potassium excretion and dietary potassium intake in CKD patients. Nutrients. 2023;15(11):2454. doi:10.3390/nu15112454
- Iman Y, Balshaw R, Alexiuk M, et al. Dietary potassium liberalization with fruit and vegetables versus potassium restriction in people with chronic kidney disease (DK-Lib CKD): a clinical trial protocol. BMC Nephrol. 2023;24(1):301. doi:10.1186/s12882-023-03354-4
- McMahon EJ, Campbell KL, Bauer JD, Mudge DW, Kelly JT. Altered dietary salt intake for people with chronic kidney disease. Cochrane Database Syst Rev. 2021;6(6):CD010070. doi:10.1002/14651858.CD010070.pub3
- McMahon EJ, Bauer JD, Hawley CM, et al. A randomized trial of dietary sodium restriction in CKD. J Am Soc Nephrol. 2013;24(12):2096-2103. doi:10.1681/ASN.2013030285
Not medical advice
This article is general information, not a diagnosis or treatment. Talk to a doctor or registered dietitian before changing your diet, especially if you are pregnant, take medication or have a health condition. Read our medical disclaimer.
