CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Avoid
Vietnamese Coriander Stem (Rau Mui Hai Lai)
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
23 kcal
Protein
2.1 g
Carbs
3.7 g
Fat
0.5 g
Phosphorus Learn more →
48 mg
Sodium Learn more →
46 mg
Potassium Learn more →
521 mg
Source & Notes
Vietnamese expansion. USDA cilantro. Skip if K-restricted.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Frequently Asked Questions
Is Vietnamese Coriander Stem (Rau Mui Hai Lai) safe for people with kidney disease?
Vietnamese Coriander Stem (Rau Mui Hai Lai) is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 48.0mg phosphorus, 46.0mg sodium, and 521.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Vietnamese Coriander Stem (Rau Mui Hai Lai)?
A 100.0g serving of Vietnamese Coriander Stem (Rau Mui Hai Lai) contains 48mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Vietnamese Coriander Stem (Rau Mui Hai Lai)?
Per 100.0g serving, Vietnamese Coriander Stem (Rau Mui Hai Lai) provides 46mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Vietnamese Coriander Stem (Rau Mui Hai Lai)?
Vietnamese Coriander Stem (Rau Mui Hai Lai) contains 521mg of potassium per 100.0g serving, equivalent to about 26% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Vietnamese Coriander Stem (Rau Mui Hai Lai)?
Dialysis patients have stricter mineral limits. Given Vietnamese Coriander Stem (Rau Mui Hai Lai) is rated Avoid (Avoid or eat rarely if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
More Vegetables
Last updated: May 23, 2026 · Data source: USDA FoodData Central & KDOQI guidelines