CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Limit
Mature Spinach
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
0 kcal
Protein
2.9 g
Carbs
2.6 g
Fat
0.6 g
Phosphorus Learn more →
40 mg
Sodium Learn more →
106 mg
Potassium Learn more →
459 mg
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Pineapple Passionfruit Pineapple Passionfruit Naturally Flavored Sparkling Juice Drink From Concentrate
Phosphorus6 mg
Sodium24 mg
Potassium79 mg
Cranberry 100% Cranberry Juice Blend Of 4 Juices From Concentrate
Phosphorus8 mg
Sodium6 mg
Potassium79 mg
Iceberg Lettuce
Phosphorus20 mg
Sodium10 mg
Potassium141 mg
Tomato Juice Cocktail
Phosphorus19 mg
Sodium169 mg
Potassium185 mg
Frequently Asked Questions
Is Mature Spinach safe for people with kidney disease?
Mature Spinach is rated Limit for CKD patients. Limit intake if you have CKD. With 40.6mg phosphorus, 106.6mg sodium, and 459.7mg 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 Mature Spinach?
A 100.0g serving of Mature Spinach contains 40mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Mature Spinach?
Per 100.0g serving, Mature Spinach provides 106mg of sodium — about 5% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Mature Spinach?
Mature Spinach contains 459mg of potassium per 100.0g serving, equivalent to about 23% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Mature Spinach?
Dialysis patients have stricter mineral limits. Given Mature Spinach 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.
More Vegetables
Last updated: March 15, 2026 · Data source: USDA FoodData Central & KDOQI guidelines