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Low potassium foods matter mainly to people whose clinician or dietitian has told them to limit potassium, often because of chronic kidney disease (CKD), as NIDDK explains. The National Kidney Foundation (NKF) generally counts a food as high-potassium at 200 milligrams or more per serving, and it lists apples, berries, grapes, pineapple, cabbage, cauliflower, cucumber, green beans, rice, pasta and white bread among lower-potassium choices. The table below ranks them by USDA potassium per serving, from low to higher, with FDC IDs and percent Daily Value. It is a reference list, not a diet plan: follow your care team’s advice on how much potassium is right for you.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- NKF generally counts a food as high-potassium at 200 milligrams or more per serving, and lower-potassium below that.
- In USDA data, a half cup of cooked enriched pasta or white rice has under 30 milligrams of potassium, while a medium baked potato with skin has about 926 milligrams.
- Serving size matters: NKF warns that a large amount of a low-potassium food can turn it into a high-potassium food.
- NIDDK and NKF describe boiling and leaching as ways to lower, not remove, the potassium in some vegetables.
- NKF notes that people with low blood potassium may be told the opposite, to eat more, so this list applies only when your care team has advised limiting potassium.
Low potassium foods ranked by USDA potassium per serving
The table uses USDA FoodData Central SR Legacy entries. Serving sizes follow the NKF list, which counts half a cup as one serving of most fruits and vegetables unless it names a whole fruit, such as one medium apple or one small pear; where USDA gives only a 1-cup portion, the half cup is half of that weight. The percent Daily Value (%DV) uses the FDA Daily Value for potassium on Nutrition Facts labels, and every food here appears on the NKF list of lower-potassium choices.
| Food (USDA FDC ID) | Serving | Potassium | % DV | Per 100 g |
|---|---|---|---|---|
| Pasta, enriched, cooked (169737) | 1/2 cup | 27 mg | 1% | 44 mg |
| White rice, enriched, cooked (168878) | 1/2 cup | 28 mg | 1% | 35 mg |
| White bread (174924) | 1 slice | 37 mg | 1% | 126 mg |
| Cranberries, raw (171722) | 1/2 cup | 40 mg | 1% | 80 mg |
| Iceberg lettuce, shredded (169248) | 1/2 cup | 51 mg | 1% | 141 mg |
| Blueberries, raw (171711) | 1/2 cup | 57 mg | 1% | 77 mg |
| Cabbage, raw, shredded (169975) | 1/2 cup | 60 mg | 1% | 170 mg |
| Eggplant, boiled (169229) | 1/2 cup | 61 mg | 1% | 123 mg |
| Cucumber with peel, sliced (168409) | 1/2 cup | 76 mg | 2% | 147 mg |
| Watermelon, diced (167765) | 1/2 cup | 85 mg | 2% | 112 mg |
| Green peas, frozen, boiled (170017) | 1/2 cup | 88 mg | 2% | 110 mg |
| Cauliflower, boiled (170397) | 1/2 cup | 88 mg | 2% | 142 mg |
| Pineapple chunks, raw (169124) | 1/2 cup | 90 mg | 2% | 109 mg |
| Green beans, boiled (169141) | 1/2 cup | 91 mg | 2% | 146 mg |
| Raspberries, raw (167755) | 1/2 cup | 93 mg | 2% | 151 mg |
| Plum, raw (169949) | 1 fruit | 104 mg | 2% | 157 mg |
| Celery, raw (169988) | 1 medium stalk | 104 mg | 2% | 260 mg |
| Strawberry halves, raw (167762) | 1/2 cup | 116 mg | 2% | 153 mg |
| Onion, raw, chopped (170000) | 1/2 cup | 117 mg | 2% | 146 mg |
| Green bell pepper, chopped (170427) | 1/2 cup | 130 mg | 3% | 175 mg |
| Grapes, raw (174683) | 1/2 cup | 144 mg | 3% | 191 mg |
| Tangerine, raw (169105) | 1 medium | 146 mg | 3% | 166 mg |
| Cabbage, boiled, shredded (169976) | 1/2 cup | 147 mg | 3% | 196 mg |
| Pear, raw (169118) | 1 small | 172 mg | 4% | 116 mg |
| Apple with skin, raw (171688) | 1 medium | 195 mg | 4% | 107 mg |
For comparison, here are USDA values for several foods that NKF places on its higher-potassium list. Our guide to foods high in potassium covers that side of the table in full.
| Higher-potassium food (USDA FDC ID) | Serving | Potassium | % DV | Per 100 g |
|---|---|---|---|---|
| Banana, raw (173944) | 1/2 medium | 211 mg | 4% | 358 mg |
| Tomato, raw, chopped (170457) | 1/2 cup | 213 mg | 5% | 237 mg |
| Broccoli, boiled (169967) | 1/2 cup | 229 mg | 5% | 293 mg |
| Orange, raw (169097) | 1 fruit | 237 mg | 5% | 181 mg |
| Potato, boiled, without skin (170440) | 1/2 cup | 256 mg | 5% | 328 mg |
| Spinach, boiled (168463) | 1/2 cup | 419 mg | 9% | 466 mg |
| Potato, baked, with skin (170093) | 1 medium | 926 mg | 20% | 535 mg |
The FDA Daily Value for potassium, 4,700 milligrams, is a labeling reference for adults and children 4 and older, which is why every serving in the first table shows only 1% to 4% of it. It is not a goal for anyone who has been told to limit potassium; your care team sets that number.
What NKF and NIDDK say about potassium and CKD
NIDDK explains that chronic kidney disease can make it harder for the kidneys to remove potassium from the blood, so levels can become very high, and that having too little or too much potassium in the blood can cause heart and muscle problems. NIDDK therefore advises working with a dietitian or health care professional to find the right amount of potassium for you, and notes that nutrition needs change as CKD advances.
NKF makes the same point from both directions: NKF notes that people living with kidney disease are at risk for potassium levels outside the goal range, either too high or too low. With high potassium (hyperkalemia), a provider may advise limiting certain foods that are higher in potassium; with low potassium (hypokalemia), NKF says you may be advised the opposite, to increase the potassium you eat. Our potassium guide covers the low side, and a health care professional can check your level with a blood test, as NIDDK notes.
Why serving size matters as much as the food
NKF stresses that almost all foods contain some potassium and that the size of the serving is very important. NIDDK puts it plainly: a large serving of a lower-potassium food may have more potassium than a small serving of a higher-potassium food. USDA values show how this plays out:
- Two half-cup servings of grapes add up to about 288 milligrams in USDA data, more than the 211 milligrams in half a medium banana.
- NKF lists watermelon among lower-potassium fruits but notes a limit of 1 cup; per USDA, a cup of diced watermelon has about 170 milligrams, twice the half-cup figure in the table.
- NKF lists zucchini squash among lower-potassium vegetables, yet USDA’s entry for boiled, sliced zucchini shows about 238 milligrams per half cup. Values differ by preparation, variety and database, and NKF notes that your dietitian can help you identify how much potassium is in your favorite foods.
Low potassium fruits, vegetables and grains on the NKF list
Examples from the NKF list of lower-potassium choices, with links to our food guides:
- Low potassium fruits: apples, blueberries, cranberries, raspberries, strawberries, grapes, pineapple, watermelon, plums, pears, peaches and tangerines.
- Low potassium vegetables: cabbage, cauliflower, cucumber, eggplant, green beans, lettuce, onions, peppers, green peas, celery, radish and water chestnuts.
- Grains and starches: rice, pasta, noodles and bread that is not whole grain. NKF places bran products, granola and wheat germ on its higher list.
The same NKF list puts potatoes, cooked spinach, greens other than kale, tomatoes, bananas, oranges, beans, lentils, dried peas, nuts and seeds, milk and yogurt among the higher-potassium foods. Our sibling guide to high protein vegetables shows that many legumes on that list are also leading plant protein sources, a trade-off worth raising with a dietitian.
Boiling and leaching, as NKF and NIDDK describe them
NIDDK lists food preparation and cooking methods, such as boiling and leaching, as ways that can lower the amount of potassium in certain vegetables. NKF explains that leaching pulls some, but not all, of the potassium out of a vegetable, and it describes the method in these steps:
- Peel the vegetable and place it in cold water so it won’t darken (NKF).
- Slice it 1/8 inch thick, then rinse it in warm water for a few seconds (NKF).
- Soak it for at least 2 hours in warm, unsalted water, using ten times as much water as vegetable; NKF says to change the water every four hours if soaking longer.
- Rinse it under warm water again for a few seconds (NKF).
- Cook it in five times as much unsalted water as vegetable (NKF).
NKF adds that because leaching does not remove all the potassium, you still must limit the amount of leached high-potassium vegetables you eat, and it suggests asking your dietitian whether leaching can help with your favorite vegetables. Both NKF and NIDDK also advise draining canned fruits and vegetables and not using the liquid, and NKF mentions the juices from cooked meat as well.
Other potassium sources NIDDK flags
- Salt replacements: NIDDK suggests spices and herbs instead of salt substitutes, which can be high in potassium, and limiting foods with potassium chloride on the ingredient list, since it is sometimes used in place of salt in packaged foods.
- Medicines and dialysis: NIDDK notes that taking certain medicines, as well as skipping dialysis sessions, can raise potassium, and that a health care professional may adjust medicines. Never change a medicine on your own.
- Other minerals: NIDDK also covers phosphorus and sodium for people with CKD; see our guides to phosphorus in foods and lower-sodium eating.
NIDDK suggests a registered dietitian who specializes in kidney disease, and notes that one can be found through the Academy of Nutrition and Dietetics or your health care professional. A low potassium diet is a plan built with that team; lists like this one are only a starting point.
Frequently Asked Questions
What foods are lowest in potassium?
In USDA data, cooked enriched pasta and white rice, white bread, raw cranberries, iceberg lettuce and blueberries all have under 60 milligrams per serving.
Which fruits are lower in potassium?
NKF lists apples, berries, grapes, pineapple, watermelon, plums, pears, peaches and tangerines among lower-potassium fruits, with serving sizes that matter.
Which vegetables are lower in potassium?
NKF lists cabbage, cauliflower, cucumber, eggplant, green beans, lettuce, onions, peppers, green peas, celery and radish among lower-potassium vegetables.
Does boiling vegetables remove potassium?
It lowers it in certain vegetables, according to NIDDK. NKF says leaching pulls out some, but not all, of the potassium, so portions still count.
How does NKF define a lower-potassium food?
NKF generally calls a food lower in potassium when a serving has less than 200 milligrams, and high-potassium at 200 milligrams or more.
Should everyone limit potassium?
No. NKF notes that people with low blood potassium may be advised to eat more. Follow your care team’s advice on what is right for you.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: High Protein Vegetables: USDA Protein per Cup, Ranked, Foods High in Potassium: USDA Table, Daily Value and Who Should Be Careful, Potassium Supplement Guide: The 99 Milligram Limit, Side Effects and Low Potassium Symptoms, Fruits Low in Potassium: USDA Values per Serving, Ranked.