CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Limit
Culantro (Recao)
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
35 kcal
Protein
3.0 g
Carbs
7.0 g
Fat
0.0 g
Phosphorus Learn more →
60 mg
Sodium Learn more →
40 mg
Potassium Learn more →
410 mg
Source & Notes
Imported from latin-foods. Stronger cilantro.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Hairy Gourd — Mao Gua
Phosphorus25 mg
Sodium3 mg
Potassium120 mg
Bok Choy Cabbage
Phosphorus30 mg
Sodium14 mg
Potassium227 mg
Orange Orange With Calcium & Vitamin D Juice From Concentrate
Phosphorus8 mg
Sodium6 mg
Potassium188 mg
Bella Vista; 1/#10 Chick Peas - Fancy
Phosphorus74 mg
Sodium91 mg
Potassium0 mg
Frequently Asked Questions
Is Culantro (Recao) safe for people with kidney disease?
Culantro (Recao) is rated Limit for CKD patients. Limit intake if you have CKD. With 60.0mg phosphorus, 40.0mg sodium, and 410.0mg 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 Culantro (Recao)?
A 100.0g serving of Culantro (Recao) contains 60mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Culantro (Recao)?
Per 100.0g serving, Culantro (Recao) provides 40mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Culantro (Recao)?
Culantro (Recao) contains 410mg of potassium per 100.0g serving, equivalent to about 21% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Culantro (Recao)?
Dialysis patients have stricter mineral limits. Given Culantro (Recao) 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.
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Last updated: June 2, 2026 · Data source: USDA FoodData Central & KDOQI guidelines