CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Avoid
Brussels Sprouts
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
43 kcal
Protein
3.0 g
Carbs
9.0 g
Fat
0.0 g
Phosphorus Learn more →
69 mg
Sodium Learn more →
25 mg
Potassium Learn more →
389 mg
Source & Notes
Imported from british-foods. Christmas dinner.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Frequently Asked Questions
Is Brussels Sprouts safe for people with kidney disease?
Brussels Sprouts is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 69.0mg phosphorus, 25.0mg sodium, and 389.0mg 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 Brussels Sprouts?
A 100.0g serving of Brussels Sprouts contains 69mg of phosphorus, which is approximately 7% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Brussels Sprouts?
Per 100.0g serving, Brussels Sprouts provides 25mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Brussels Sprouts?
Brussels Sprouts contains 389mg of potassium per 100.0g serving, equivalent to about 19% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Brussels Sprouts?
Dialysis patients have stricter mineral limits. Given Brussels Sprouts 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
Roma Tomato
Phosphorus24 mg
Sodium5 mg
Potassium237 mg
Chia Pod
Phosphorus59 mg
Sodium3 mg
Potassium124 mg
Salad With Assorted Vegetables Including Tomatoes And/or Carrots No Dressing Lettuce
Phosphorus27 mg
Sodium39 mg
Potassium272 mg
Green Bean Casserole
Phosphorus43 mg
Sodium316 mg
Potassium203 mg
Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines