Do potatoes high in phosphorus?: A Nutrition Diet Guide

October 23, 2025 •

3 min read

According to the National Institutes of Health, phosphorus is a naturally occurring mineral found in many foods, including plant-based starches like potatoes. This raises the question, Do potatoes high in phosphorus? and how that impacts overall dietary health, especially for those with specific health conditions like chronic kidney disease.

Quick Summary

Potatoes contain naturally occurring phosphorus, but the amount is influenced by the type of potato and preparation method. For those with kidney disease, managing potato intake is key, and specific cooking techniques can effectively lower the mineral's final concentration.

Key Points

Moderate Phosphorus Content: A whole, unpeeled potato contains a moderate amount of naturally occurring phosphorus, which is generally fine for healthy individuals.
Impact of Preparation: The cooking method dramatically affects the final phosphorus level in a potato; boiling reduces the mineral content while baking does not.
Double-Boiling is Effective: The most effective method for lowering phosphorus is to peel, cut, and double-boil potatoes, discarding the water each time.
Consider the Type of Potato: The phosphorus content varies by potato type and how it is processed. Canned potatoes often have the lowest concentration due to pre-soaking.
Portion Control is Key: For those with restricted diets, controlling portion size alongside proper preparation allows for the inclusion of potatoes.
Naturally vs. Artificially Added Phosphorus: The phosphorus found naturally in potatoes (phytate) is less absorbable by the body than phosphorus additives commonly found in processed foods.

Understanding Phosphorus in Your Diet

Phosphorus is a crucial mineral for the human body, playing a key role in bone health, energy production, and cell function. For most healthy individuals, regulating phosphorus levels is not a concern, as the kidneys efficiently remove any excess. The issue arises for those with chronic kidney disease (CKD), where impaired kidney function can lead to elevated blood phosphorus levels, a condition known as hyperphosphatemia. This can cause soft-tissue damage, bone and blood vessel problems, and other cardiovascular complications. Therefore, individuals with CKD must closely monitor and limit their phosphorus intake through diet.

Are Potatoes High in Phosphorus?: The Breakdown

Whether potatoes are considered "high" in phosphorus depends on the individual's dietary needs. For a healthy person, the amount of naturally occurring phosphorus in a potato is moderate and easily managed by the body. However, for a person on a low-phosphorus diet, potatoes require careful consideration.

Raw and Baked Potatoes: A small baked white potato can contain around 97 mg of phosphorus, and a medium one with skin on provides about 123 mg. A large baked russet potato can contain over 200 mg. While this is a notable amount, the body's absorption of plant-based phosphorus (phytate) is often lower than that from animal products or additives.
Canned Potatoes: The canning process, which involves peeling and soaking, leaches some minerals. A half-cup of canned, unsalted white potatoes contains only about 25 mg of phosphorus, making them a much lower-phosphorus option.
Sweet Potatoes: A large baked sweet potato contains approximately 97 mg of phosphorus, comparable to a small baked white potato.

Comparing Phosphorus in Different Potato Types and Preparation


Potato Type	Preparation Method	Approximate Phosphorus (mg) per 1/2 Cup	Best for Low-Phosphorus Diet	Notes
White Potato	Raw	~50 mg	No	Higher concentration, especially with skin.
White Potato	Double-Boiled	~49 mg	Yes	Significantly reduced potassium and phosphorus.
White Potato	Canned (drained)	~25 mg	Yes	Low due to the processing and soaking.
Russet Potato	Baked (small)	~97 mg	No	High potassium and moderate phosphorus.
Sweet Potato	Baked (large)	~97 mg	No	High potassium and moderate phosphorus.
Sweet Potato	Boiled (peeled)	~34 mg	Yes	Boiling helps reduce mineral content.

Cooking Techniques to Reduce Phosphorus

For individuals with dietary restrictions, certain cooking methods can help manage the mineral content of potatoes without sacrificing taste. The process relies on leaching, which draws water-soluble minerals like phosphorus and potassium out of the food.

Peel the Potatoes: Most minerals, including phosphorus, are concentrated just beneath the skin. Peeling removes a significant portion of these minerals from the start.
Cut into Small Pieces: Slicing or dicing the potatoes increases their surface area, allowing more minerals to leach out during cooking.
Use a Large Volume of Water: Always boil potatoes in a large pot of unsalted water. Using a 5:1 water-to-potato ratio is recommended to maximize the leaching effect.
Double-Boil Method: This is the most effective technique for reducing mineral content. Bring the potato pieces to a boil, then discard the water. Add fresh water and boil again until tender. This method can reduce potassium and phosphorus by a substantial amount. Crucially, do not use the discarded water for gravies or soups.

Incorporating Potatoes into a Nutrition Diet

Potatoes offer significant nutritional benefits, providing fiber, vitamin C, B6, and magnesium. Therefore, for those managing their phosphorus intake, it's not about complete avoidance but mindful preparation and portion control. By utilizing the double-boil method, potatoes can be included in moderation, even for those with CKD. When served, the recommended portion is often a half-cup. This allows for a more varied diet and prevents the feeling of deprivation. For a low-phosphorus diet, pairing properly prepared potatoes with other low-phosphorus foods can create balanced and satisfying meals.

Conclusion: A Place for Potatoes in Your Diet

So, do potatoes high in phosphorus? It depends. While a whole, baked potato has a moderate phosphorus content, canned or properly prepared potatoes can be low enough for inclusion in a restricted diet. For most healthy people, potatoes are a nutritious food that provides essential vitamins and minerals. For those with chronic kidney disease, applying specific cooking techniques like peeling and double-boiling can significantly reduce the mineral load. This allows patients to enjoy the benefits of potatoes without compromising their health goals. Consulting with a registered dietitian is always the best way to determine the right approach for your individual nutritional needs. For more information on kidney-friendly diets, consider exploring resources like the National Kidney Foundation's website.

Frequently Asked Questions

Boiling potatoes, especially using the double-boil method, is very effective at reducing the phosphorus and potassium content. Soaking peeled and cut potatoes in water can also reduce mineral levels, making them a better option for a renal diet.

Not significantly. A large baked sweet potato contains a similar amount of phosphorus (97 mg) to a small baked white potato (97 mg). The cooking method is more impactful than the potato variety for lowering mineral content.

Yes, but with caution and preparation. Because of the high potassium and moderate phosphorus content, individuals with CKD should use specific cooking techniques like peeling and double-boiling to reduce these minerals before consuming.

No. The phosphorus in plant-based foods like potatoes is naturally occurring and less readily absorbed by the body compared to the inorganic phosphorus additives used in many processed foods.

This method involves peeling and cutting potatoes, boiling them in a large amount of water, discarding the water, and then boiling them again in fresh water until tender. This process leaches a significant portion of the minerals.

Many foods are rich in phosphorus, including dairy products (cheese, milk), meats, poultry, fish, nuts (cashews, almonds), legumes (lentils, beans), and whole grains.

A medium baked potato with the skin contains about 123 mg of phosphorus. A small baked white potato has around 97 mg.

Yes. Drained, canned potatoes have a lower phosphorus content (about 25 mg per half-cup) than fresh potatoes because the canning process involves soaking, which leaches some of the minerals.