Mineral profile
Raw Brussels sprouts deliver ~ 390 mg potassium, ~ 60 mg phosphate and ~ 25 mg sodium per 100 g. Boiling for 8–10 minutes leaches ~ 25–35% of the potassium into the water; if discarded, the cooked sprouts come down to ~ 270–290 mg K per 100 g. An 80 g serving (about 5 sprouts) provides ~ 220 mg K — comparable to a small apple.
Christmas portion warning
A Christmas dinner plate often piles 150–200 g of sprouts alongside roast potatoes, parsnips, gravy and stuffing. That single meal can deliver 1,200–1,800 mg potassium across the side dishes. For CKD 3b–5, keep sprouts to a measured 80 g portion and choose one — not all — of the high-K Christmas sides.
Food first. If you are choosing a daily multivitamin alongside a balanced diet, Kidney Vitality was developed by a UK Consultant Nephrologist using renal nutrition principles. See the formulation.
Warfarin and vitamin K
Brussels sprouts contain ~ 140 µg vitamin K per 100 g — one of the richest dietary sources. Sudden large intakes can lower INR and reduce anticoagulant effect. Eat consistent portions week to week and tell your anticoagulation clinic if you're planning seasonal increases.
Renal-friendly preparation
- Halve sprouts, boil in unsalted water 8–10 min, drain.
- Finish with olive oil, black pepper, lemon zest, garlic.
- Avoid: glazing with bacon (sodium + phosphate), stock-cube butter, balsamic glaze (sugar), or roasting in heavily salted fat.
