Is broccoli high in potassium?

Is broccoli high in potassium?

Have you ever wondered that is broccoli high in potassium? If yes then the answer is that the potassium contained in broccoli makes it one of the more potassium-rich vegetables. About 230 mg of potassium are found in half a cup of cooked broccoli.  

Is broccoli high in potassium

What is broccoli?

Broccoli is an edible green plant of the cabbage family whose flowering head, stalk, and leaves are consumed as vegetables. In the species Brassica oleracea, broccoli belongs to the Italica cultivar group.

Nutrient content of broccoli:

Nutrient content of broccoli:
Source FDA

Is broccoli high in potassium?

Broccoli is regarded as a relatively high-potassium vegetable since it contains a high amount of potassium in a single serving. Due to this, people with potassium sensitivity and kidney problems should limit their intake of this vegetable. Broccoli is loaded with powerful antioxidants and vitamins and minerals that you need to function properly, but the amount of potassium you consume per day is what matters. About 230mg of potassium are present in 1/2 cup of cooked broccoli. On a low-potassium diet, this veggie needs to be avoided, or at least limited. On the other hand, you can consume more broccoli if you can eat more potassium per day. The reason for this is that broccoli is very nutritious and low in calories, so it is a good addition to any diet.  

Relationship between potassium rich foods and kidney:

When it comes to potassium intake, people with kidney problems need to be careful. This is because the kidneys regulate potassium. Potassium may not be flushed out of the body properly if the kidneys aren’t working properly. Those with chronic kidney disease should stick to a low-potassium diet of 1,500 to 2,000 milligrams (mg) per day in order to minimize potassium buildup. People with kidney disease may also need to limit their intake of phosphorus, sodium, and fluids.

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Is raw broccoli lower in potassium than cooked broccoli?

Broccoli contains around 139mg of potassium per serving, making it a low-potassium food. To reap all the health benefits of this veggie without taking in too much potassium, you might prefer to eat raw broccoli. Salads and many other dishes can be topped with it, and it still tastes great while maintaining a nice crunch.

You can also check your potassium levels at home.

Health Benefits of Broccoli:

Following are some of the health benefits of broccoli:

Health Benefits of Broccoli:

5 Best Broccoli recipes:

There are many kidneys friendly broccoli recipes some of them are given below. You can enjoy them and maintain your kidney health.

Salad of Broccoli and Apple:

Salad of Broccoli and Apple

Ingredients required:

  • Plain Greek Yoghurt
  • Mayonnaise
  • Honey
  • Apple cider vinegar
  • Apple
  • Red Onion
  • Fresh parsley
  • Walnuts
  • Broccoli


  • Cut the broccoli into bite-sized pieces.
  • Chop up an apple into bite-sized pieces after peeling the skin.
  • Finely chop parsley.
  • Mix yogurt, mayonnaise, honey, vinegar, and parsley together in a large bowl.
  • Add remaining ingredients and combine with yogurt mixture.
  • Let flavors blend in the fridge.
  • Serve right away after stirring.

Nutrient Content per serving:

  • Calories: 82.2
  • Fat: 2.4 g
  • Carbs: 15.3 g
  • Protein: 1.6 g
  • Fiber: 3.5 g

Green Pasta Primavera:

Green Pasta Primavera

Ingredients Required:

  • Pine nuts
  • Olive oil
  • Lemon juice
  • Garlic cloves
  • Broccoli
  • Frozen peas
  • Baby spinach
  • Pasta (which ever you like)
  • Sliced leeks


  • Boil water in a pot. The pasta should be cooked until slightly undercooked after adding a couple of big pinches of salt. Drain, then reserve 2 cups of the pasta water.
  • Melt the butter or oil in a large saucepan over medium heat. Add the leeks and garlic. Stir until the leeks and garlic soften. Add the broccoli and green beans and season with salt and pepper. Cook the vegetables for 5-7 minutes, or until tender.
  • To the vegetables, add the lemon juice and 1 cup of pasta water. Combine all ingredients, then cook for 3 to 5 more minutes over medium heat, until the sauce has emulsified it should be visibly thicker and creamier. If needed, add additional pasta water. Remove the pan from the heat and stir in the parsley.
  • You can top with more cheese and oil or butter if you like.
  • Serve and enjoy

Nutrient Content per serving (1 cup):

  • Calories: 395
  • Fat: 20 g
  • Carbs: 48 g
  • Protein: 14 g
  • Fiber: 6 g

Broccoli and Beef Stir-Fry:

Ingredients Required:

Broccoli and Beef Stir-Fry
  • Garlic cloves
  • Roma tomato
  • lean sirloin beef, uncooked 
  • Frozen broccoli stir-fry vegetable blend
  • Peanut oil
  • Low-sodium chicken broth
  • cornstarch
  • Reduced-sodium soy sauce
  • Cooked brown or white rice


  • Slice the Roma tomato and garlic cloves. Make thin strips of beef.
  • Thaw stir-fry vegetable blend in the microwave for 3-4 minutes on defrost mode.
  • Sauté the garlic in oil until fragrant in a fry pan or wok. Add the vegetable blend and stir-fry for 5 minutes. Pour into plate. Set aside.
  • Stir-fry the beef in the same pan. Fry until the beef reaches the desired doneness, about 7 minutes.   
  • Stir chicken broth, cornstarch and soy sauce together in a bowl to make the sauce.
  • Combine the beef, tomato, sauce and vegetables into the pan. Cook until the sauce becomes thick.
  • Serve the dish with 1/2 cup of rice.

Nutrient Content per serving:

  • Calories: 373
  • Fat: 17 g
  • Carbs: 37 g
  • Protein: 18 g
  • Fiber: 5.1 g

Broccoli Salad with Kidney Beans and Bell Pepper:

Ingredients Required:

Broccoli Salad with Kidney Beans and Bell Pepper
  • Broccoli florets 
  • Extra-virgin olive oil
  • Lemon juice
  • Dried oregano
  • Clove of garlic
  • Salt and pepper
  • Cannellini beans
  • Roasted red peppers
  • Fresh flat-leaf parsley
  • Crumbled feta cheese


  • First you need to do is cook broccoli until crisp and tender in boiling salted water, about a minute. After cooking, drain well and set aside.
  • Whisk together oil, lemon juice, oregano, and garlic in a large bowl. Add salt and pepper to taste. Add the beans, red peppers, parsley, and feta; toss to combine. Set aside for ten minutes. Add the broccoli and stir.
  • Then serve and enjoy.

Nutrient Content per serving:

  • Calories: 253
  • Fat: 9 g
  • Carbs: 33 g
  • Protein: 13 g
  • Fiber: 11 g

Cauliflower and Broccoli Cooked:

Ingredients Required:

Cauliflower and Broccoli Cooked:
  • Cauliflower, chopped
  • Broccoli, chopped
  • Carrots, chopped
  • Water
  • Garlic salt
  • Garlic powder
  • Unsalted butter, softened
  • Red onion, minced


  • Steam cauliflower, broccoli, and carrots in a steamer basket after adding 1 cup of water.
  • Steam the vegetables until they are tender-crisp. When using a fork, there should be some resistance. After 8 minutes, check.
  • Stir together the butter, garlic powder and garlic salt. Place aside.
  • In a bowl, combine steamed vegetables with butter mixture and onions.
  • Stir well to melt butter and evenly distribute onions.
  • Serve hot and enjoy.

Nutrient Content per serving:

  • Calories: 78
  • Fat: 6 g
  • Carbs: 6 g
  • Protein: 2 g
  • Fiber: 2 g

I lead a team of professional nutritionists and dietitians. We provide our consulting services in different areas of nutrition.

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10 thoughts on “Is broccoli high in potassium?

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