Is Yellow Squash High in Phosphorus? A Detailed Nutritional Breakdown

October 24, 2025 •

4 min read

According to the National Kidney Foundation, yellow squash is generally low in phosphorus. While all foods contain some amount of this vital mineral, yellow squash is not considered a high-phosphorus vegetable, making it a suitable option for those monitoring their intake, especially for kidney health.

Quick Summary

A nutritional analysis confirms yellow squash is not a high-phosphorus food. It's safe for those on a low-phosphorus diet, particularly individuals managing kidney health, and is also low in sodium and high in essential nutrients.

Key Points

Low in Phosphorus: Yellow squash is considered a low-phosphorus food, making it safe for those on restricted diets, such as people with chronic kidney disease.
Nutritionally Similar to Zucchini: Both yellow squash and zucchini, which are summer squashes, have very low and comparable phosphorus levels.
Low Sodium and High in Water: Yellow squash is naturally low in sodium and has a high water content, making it hydrating and a low-calorie addition to meals.
Rich in Other Nutrients: Beyond low phosphorus, it is a good source of vitamins A and C, antioxidants, fiber, and potassium.
Inorganic vs. Plant-Based Phosphorus: The body absorbs inorganic phosphorus from food additives almost completely, while only 40-60% of plant-based phosphorus is absorbed.
Cooking Can Reduce Phosphorus: Boiling can help reduce the phosphorus content in vegetables, offering an additional way to manage intake.

Understanding Phosphorus and Its Importance

Phosphorus is a mineral that plays a crucial role in the human body, from building strong bones and teeth to assisting in cellular energy production. In a healthy individual, the kidneys efficiently regulate phosphorus levels, removing any excess from the blood. However, for those with chronic kidney disease (CKD), kidney function declines, leading to a buildup of phosphorus in the blood (hyperphosphatemia), which can cause serious health complications. A low-phosphorus diet is often recommended to manage this condition, making it important to know the phosphorus content of common foods.

Yellow Squash: A Low-Phosphorus Vegetable

Yellow squash, a type of summer squash, is a fantastic option for a balanced diet, especially for those who need to watch their mineral intake. It is characterized by its tender skin and high water content, which contributes to its low-calorie profile. When assessing if yellow squash is high in phosphorus, the answer is a reassuring no. A 1/2 cup serving of cooked summer squash, which includes yellow squash, contains approximately 23-35 mg of phosphorus, a low amount compared to many other foods. This makes it a kidney-friendly choice and a versatile ingredient in many recipes.

Phosphorus Comparison: Yellow Squash vs. Other Foods

To put the phosphorus content of yellow squash into perspective, it's helpful to compare it with other common food items. The body's absorption of phosphorus also varies; it absorbs nearly 100% of inorganic phosphorus added as preservatives, while only 40-60% from plant-based foods.

Low-Phosphorus Food Choices

Yellow Squash: A great staple for low-phosphorus diets.
Zucchini: Very similar to yellow squash in its low phosphorus and high water content.
Green Beans: A naturally low-phosphorus vegetable.
Apples: Most fruits, including apples, are low in phosphorus.
White Rice: Unenriched white rice is a suitable grain option.

Moderate- to High-Phosphorus Food Choices

Dairy Products: Cheese, milk, and yogurt are generally high in phosphorus.
Processed Foods: Many processed meats, cheeses, and soft drinks contain inorganic phosphorus additives that are highly absorbable.
Nuts and Seeds: Though healthy, many nuts and seeds are high in phosphorus.
Legumes: Lentils, beans, and chickpeas are significant sources of phosphorus.
Organ Meats: Foods like liver are excellent sources of phosphorus.

Yellow Squash vs. Zucchini: Are They the Same for Phosphorus?

Yellow squash and its green counterpart, zucchini, are both summer squashes with very similar nutritional profiles. Both are celebrated for being low in calories, high in water, and providing a good dose of vitamins A and C, potassium, and fiber. The National Kidney Foundation confirms that both yellow squash and zucchini are low in phosphorus. The phosphorus content difference between them is negligible from a dietary management perspective. Both can be safely included in a low-phosphorus diet and prepared in similar ways, such as sautéing, grilling, or baking.

Nutritional Breakdown and Preparation Tips

Beyond its low phosphorus content, yellow squash offers a variety of health benefits. It is rich in antioxidants, including beta-carotene and lutein, which support eye and immune health. It is also a source of manganese, a mineral that aids in bone strength and nutrient processing. For those on a low-phosphorus diet, it's important to consume whole, fresh foods as much as possible, since processed items often contain high-phosphorus additives. Cooking fresh yellow squash at home is a great way to control ingredients. Methods like boiling can even help reduce the phosphorus content in vegetables, offering an extra layer of dietary control.

Comparison of Phosphorus Content in Common Foods


Food Item	Serving Size	Approximate Phosphorus (mg)	Notes
Yellow Summer Squash	1/2 cup, cooked	23-35	Low phosphorus, safe for most kidney diets.
Butternut Squash	1/2 cup, cooked	290	Winter squash, higher phosphorus and potassium.
Chicken Breast	3 oz, roasted	182	Lean protein, naturally contains phosphorus.
Milk, 1%	1/2 cup	116	Dairy product, significant phosphorus source.
Lentils, boiled	1/2 cup	178	High in phosphorus, caution for kidney patients.
Cola Soda	1 cup	18	Inorganic phosphorus additives may be highly absorbed.

Conclusion: Yellow Squash as a Smart Dietary Choice

In conclusion, yellow squash is not high in phosphorus and is, in fact, a great dietary choice for those needing to monitor their intake of this mineral, such as individuals with chronic kidney disease. Its naturally low phosphorus content, combined with its abundance of other beneficial nutrients like vitamins A and C, antioxidants, and fiber, makes it a valuable and versatile vegetable. By opting for fresh, home-cooked yellow squash and being mindful of other food sources, it is simple to maintain a delicious and healthy diet while keeping phosphorus levels in check. For specific dietary plans, especially for those with health conditions, it is always recommended to consult with a healthcare professional or registered dietitian. A great resource for more kidney-friendly recipes and information can be found on the National Kidney Foundation's website.

Frequently Asked Questions

Yes, yellow squash is a good choice for people with kidney disease. It is low in both phosphorus and sodium, and while it contains potassium, its levels are lower than many other vegetables.

The phosphorus in yellow squash is significantly lower than in high-phosphorus foods like dairy products, legumes, nuts, and processed meats. As a plant-based food, its phosphorus is also less absorbable by the body than inorganic additives.

Yes, you can eat yellow squash regularly. Its low phosphorus content makes it a safe and healthy staple for a low-phosphorus diet, especially when prepared fresh at home.

Cooking methods like boiling can help to reduce the phosphorus content of vegetables. However, since yellow squash is already low in this mineral, this may not be necessary unless directed by a doctor.

The phosphorus content between yellow squash and zucchini is very similar and both are considered low-phosphorus summer squashes. Nutritionally, they are largely interchangeable.

No, winter squashes like acorn and butternut typically contain higher levels of potassium and sometimes phosphorus than summer squashes like yellow squash. Spaghetti squash is a notable exception among winter squashes, being low in both.

The phosphorus found naturally in plant-based foods like yellow squash is less bioavailable, or less easily absorbed by the body, compared to the inorganic phosphate additives found in many processed foods.