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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Avoid
Palm Hearts (Cooked)
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
134 kcal
Protein
2.6 g
Carbs
24.8 g
Fat
2.7 g
Phosphorus Learn more →
136 mg
Sodium Learn more →
135 mg
Potassium Learn more →
1750 mg
Source & Notes
USDA FNDDS (foodCode: 75221160)
Kidney-Friendly Alternatives
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Pure Coconut Water + Aloe Vera Juice
Phosphorus6 mg
Sodium17 mg
Potassium142 mg
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Furmanos; 6/#10 Red Beans
Phosphorus0 mg
Sodium105 mg
Potassium0 mg
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Green Peas, Frozen, Fat Added (Cooked)
Phosphorus75 mg
Sodium191 mg
Potassium107 mg
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Fuel Cold-Pressed Vegetable & Fruit Juice, Fuel
Phosphorus21 mg
Sodium37 mg
Potassium192 mg
Frequently Asked Questions
Is Palm Hearts (Cooked) safe for people with kidney disease?
Palm Hearts (Cooked) is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 136.0mg phosphorus, 135.0mg sodium, and 1750.0mg 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 Palm Hearts (Cooked)?
A 100.0g serving of Palm Hearts (Cooked) contains 136mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Palm Hearts (Cooked)?
Per 100.0g serving, Palm Hearts (Cooked) provides 135mg of sodium — about 6% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Palm Hearts (Cooked)?
Palm Hearts (Cooked) contains 1750mg of potassium per 100.0g serving, equivalent to about 88% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Palm Hearts (Cooked)?
Dialysis patients have stricter mineral limits. Given Palm Hearts (Cooked) 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: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines