CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Vegetables
Limit
Flat-Leaf Parsley
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
36 kcal
Protein
3.0 g
Carbs
6.0 g
Fat
1.0 g
Phosphorus Learn more →
58 mg
Sodium Learn more →
56 mg
Potassium Learn more →
554 mg
Source & Notes
Imported from lebanese-foods. Tabbouleh main.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Honey Banana Organic Morning Supergrain Smoothie
Phosphorus51 mg
Sodium10 mg
Potassium205 mg
Mango Tropics 100% Crushed Smoothie Mix Fruit Concentrate
Phosphorus27 mg
Sodium0 mg
Potassium153 mg
Orange Juice Hannaford
Phosphorus8 mg
Sodium0 mg
Potassium188 mg
Carrots
Phosphorus29 mg
Sodium62 mg
Potassium237 mg
Frequently Asked Questions
Is Flat-Leaf Parsley safe for people with kidney disease?
Flat-Leaf Parsley is rated Limit for CKD patients. Limit intake if you have CKD. With 58.0mg phosphorus, 56.0mg sodium, and 554.0mg 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 Flat-Leaf Parsley?
A 100.0g serving of Flat-Leaf Parsley contains 58mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Flat-Leaf Parsley?
Per 100.0g serving, Flat-Leaf Parsley provides 56mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Flat-Leaf Parsley?
Flat-Leaf Parsley contains 554mg of potassium per 100.0g serving, equivalent to about 28% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Flat-Leaf Parsley?
Dialysis patients have stricter mineral limits. Given Flat-Leaf Parsley 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: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines