Vegetables Lower in Potassium
Generally under ~200 mg potassium per standard serving*
(Portion sizes and individual tolerance vary—always follow provider or dietitian guidance.)
Common Lower-Potassium Vegetable Options
Sprouts & Shoots
- Alfalfa sprouts
- Bean sprouts
- Bamboo shoots (canned)
Cruciferous & Leafy Vegetables
- Cabbage
- Cauliflower
- Broccoli
- Kale
- Collard greens
- Mustard greens
- Turnip greens
- Lettuce (all varieties)
Root & Bulb Vegetables
- Carrots
- Rutabaga
- Turnips
- Radishes
- Onions
- Leek
Beans & Legumes (Lower When Canned & Drained)
- Chickpeas / garbanzo beans (canned)
- Green beans or wax beans
- Green peas (including sugar snap or snow peas)
Squash & Similar Vegetables
- Spaghetti squash
- Yellow summer squash
Other Lower-Potassium Choices
- Celery
- Cucumber
- Eggplant
- Corn (about ½ cup per serving)
- Mushrooms (fresh or canned)
- Okra
- Bell peppers (green, red, or yellow)
- Cherry tomatoes
- Rhubarb
- Spinach (raw)
- Water chestnuts (canned)
Helpful Notes for Patients
- Serving size matters: Even lower-potassium vegetables can contribute significant potassium if eaten in large portions.
- Preparation counts: Draining and rinsing canned vegetables can further reduce potassium and sodium.
- Balance matters: Potassium needs differ by stage of kidney disease, lab values, and medications.
- *Check labels for standard serving sizes, and potassium levels as products/brands can vary*
Medical Disclaimer
This resource is for general educational purposes only and is not intended to replace individualized medical or nutrition advice. Potassium needs vary based on kidney function, medications, and lab results. Always follow guidance from your healthcare provider or registered dietitian.
The dietary information provided in this resource is for general educational purposes only and is not intended to replace professional medical advice, diagnosis, or treatment. Individual nutrition needs vary based on medical history, medications, allergies, and overall health status.
Before making any changes to your diet, trying new foods, modifying portion sizes, or following any nutrition recommendations, please consult your physician, registered dietitian, or other qualified healthcare provider. If you have diabetes, kidney disease, gastrointestinal conditions, food intolerances, or other chronic health concerns, discussing dietary changes with your healthcare team is especially important.