CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Avoid
Endive — Belgian
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
17 kcal
Protein
1.3 g
Carbs
3.4 g
Fat
0.2 g
Phosphorus Learn more →
47 mg
Sodium Learn more →
22 mg
Potassium Learn more →
314 mg
Source & Notes
Imported from italian-foods. USDA.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Cranberry 100% Cranberry With Three Other Juice From Concentrate
Phosphorus8 mg
Sodium12 mg
Potassium79 mg
Stage 1 ,Toddler Carrots
Phosphorus20 mg
Sodium69 mg
Potassium196 mg
Sayote (Chayote)
Phosphorus18 mg
Sodium2 mg
Potassium125 mg
Cranberry Grape 100% Juice Blend
Phosphorus10 mg
Sodium8 mg
Potassium83 mg
Frequently Asked Questions
Is Endive — Belgian safe for people with kidney disease?
Endive — Belgian is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 47.0mg phosphorus, 22.0mg sodium, and 314.0mg 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 Endive — Belgian?
A 100.0g serving of Endive — Belgian contains 47mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Endive — Belgian?
Per 100.0g serving, Endive — Belgian provides 22mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Endive — Belgian?
Endive — Belgian contains 314mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Endive — Belgian?
Dialysis patients have stricter mineral limits. Given Endive — Belgian 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.
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Last updated: June 2, 2026 · Data source: USDA FoodData Central & KDOQI guidelines