CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Limit
Hearts of Palm
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
36 kcal
Protein
4.0 g
Carbs
4.0 g
Fat
1.0 g
Phosphorus Learn more →
54 mg
Sodium Learn more →
426 mg
Potassium Learn more →
177 mg
Source & Notes
Imported from latin-foods. Canned. Rinse.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Cranberry Concord Grape Cranberry Concord Grape Flavored Juice Blend Of 4 Juices From Concentrate
Phosphorus8 mg
Sodium8 mg
Potassium83 mg
All Prune All Prune Juice
Phosphorus21 mg
Sodium15 mg
Potassium181 mg
Fat Added Carrots
Phosphorus30 mg
Sodium185 mg
Potassium204 mg
Fat Added Asparagus
Phosphorus48 mg
Sodium124 mg
Potassium167 mg
Frequently Asked Questions
Is Hearts of Palm safe for people with kidney disease?
Hearts of Palm is rated Limit for CKD patients. Limit intake if you have CKD. With 54.0mg phosphorus, 426.0mg sodium, and 177.0mg 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 Hearts of Palm?
A 100.0g serving of Hearts of Palm contains 54mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Hearts of Palm?
Per 100.0g serving, Hearts of Palm provides 426mg of sodium — about 19% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Hearts of Palm?
Hearts of Palm contains 177mg 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 Hearts of Palm?
Dialysis patients have stricter mineral limits. Given Hearts of Palm 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: June 2, 2026 · Data source: USDA FoodData Central & KDOQI guidelines