CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Vegetables
Limit
Cabbage — Green
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
25 kcal
Protein
1.3 g
Carbs
5.8 g
Fat
0.1 g
Phosphorus Learn more →
26 mg
Sodium Learn more →
18 mg
Potassium Learn more →
170 mg
Source & Notes
Imported from mediterranean-foods. USDA. ⭐
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Cranberry Mango 100% Cranberry Mango Flavored Juice Blend Of 4 Juices From Concentrate
Phosphorus8 mg
Sodium6 mg
Potassium83 mg
Bell Pepper Red
Phosphorus26 mg
Sodium4 mg
Potassium211 mg
Orange Cold Pressed Orange Juice
Phosphorus8 mg
Sodium0 mg
Potassium204 mg
No Added Fat Peppers And Onions
Phosphorus28 mg
Sodium118 mg
Potassium182 mg
Frequently Asked Questions
Is Cabbage — Green safe for people with kidney disease?
Cabbage — Green is rated Limit for CKD patients. Limit intake if you have CKD. With 26.0mg phosphorus, 18.0mg sodium, and 170.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Cabbage — Green?
A 100.0g serving of Cabbage — Green contains 26mg of phosphorus, which is approximately 3% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cabbage — Green?
Per 100.0g serving, Cabbage — Green provides 18mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cabbage — Green?
Cabbage — Green contains 170mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cabbage — Green?
Dialysis patients have stricter mineral limits. Given Cabbage — Green is rated Limit (Limit intake if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
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Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines