🥦
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Safe
Broccoli, Cauliflower And Carrots, No Added Fat (Cooked)
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
28 kcal
Protein
1.8 g
Carbs
5.6 g
Fat
0.3 g
Phosphorus Learn more →
35 mg
Sodium Learn more →
146 mg
Potassium Learn more →
157 mg
Source & Notes
USDA FNDDS (foodCode: 75330080)
Frequently Asked Questions
Is Broccoli, Cauliflower And Carrots, No Added Fat (Cooked) safe for people with kidney disease?
Broccoli, Cauliflower And Carrots, No Added Fat (Cooked) is rated Safe for CKD patients. Good choice for kidney disease patients. With 35.0mg phosphorus, 146.0mg sodium, and 157.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Broccoli, Cauliflower And Carrots, No Added Fat (Cooked)?
A 100.0g serving of Broccoli, Cauliflower And Carrots, No Added Fat (Cooked) contains 35mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Broccoli, Cauliflower And Carrots, No Added Fat (Cooked)?
Per 100.0g serving, Broccoli, Cauliflower And Carrots, No Added Fat (Cooked) provides 146mg of sodium — about 6% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Broccoli, Cauliflower And Carrots, No Added Fat (Cooked)?
Broccoli, Cauliflower And Carrots, No Added Fat (Cooked) contains 157mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Broccoli, Cauliflower And Carrots, No Added Fat (Cooked)?
Dialysis patients have stricter mineral limits. Given Broccoli, Cauliflower And Carrots, No Added Fat (Cooked) is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. Your dialysis team can give you personalised portion advice.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines