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Also known as: रुबर्ब
Rhubarb is moderate in potassium (288 mg/100g) but VERY high in oxalate — a leading cause of oxalate kidney stones and acute kidney injury from excessive intake. For kidney stone formers and CKD patients, avoid rhubarb entirely.
Values are approximate, based on USDA FoodData Central and ICMR-NIN Indian Food Composition Tables. Actual values vary by variety, ripeness, serving size, and cooking method. The database rating is a general reference, not an individualized diet recommendation.
1/2 cup cooked (120g) — always count this toward your daily potassium, phosphorus, and (on dialysis) fluid budget.
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This content is a general reference, not medical advice, a diagnosis, or a treatment plan. Do not change your diet, fluids, medicines, or dialysis plan without your nephrologist or renal dietitian. Individual recommendations depend on your labs, medications, conditions, and care plan.