CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Condiments & Oils
Avoid
Sawtooth Coriander / Culantro (Ngo Gai)
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
35 kcal
Protein
3.0 g
Carbs
5.5 g
Fat
0.5 g
Phosphorus Learn more →
60 mg
Sodium Learn more →
12 mg
Potassium Learn more →
530 mg
Source & Notes
Vietnamese condiment. EST. Long serrated leaves. Pho/canh chua essential.
Kidney-Friendly Alternatives
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Potassium78 mg
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Potassium94 mg
For Use On A Sandwich Tomatoes
Phosphorus23 mg
Sodium4 mg
Potassium226 mg
Frequently Asked Questions
Is Sawtooth Coriander / Culantro (Ngo Gai) safe for people with kidney disease?
Sawtooth Coriander / Culantro (Ngo Gai) is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 60.0mg phosphorus, 12.0mg sodium, and 530.0mg 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 Sawtooth Coriander / Culantro (Ngo Gai)?
A 100.0g serving of Sawtooth Coriander / Culantro (Ngo Gai) 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 Sawtooth Coriander / Culantro (Ngo Gai)?
Per 100.0g serving, Sawtooth Coriander / Culantro (Ngo Gai) provides 12mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Sawtooth Coriander / Culantro (Ngo Gai)?
Sawtooth Coriander / Culantro (Ngo Gai) contains 530mg of potassium per 100.0g serving, equivalent to about 27% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Sawtooth Coriander / Culantro (Ngo Gai)?
Dialysis patients have stricter mineral limits. Given Sawtooth Coriander / Culantro (Ngo Gai) 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: May 23, 2026 · Data source: USDA FoodData Central & KDOQI guidelines