Olive oil and your kidneys
Potassium, phosphorus, protein and salt in olive oil, per 100 grams and per portion, and what it means when you have kidney disease. The figures come from the Norwegian food composition table.
Is olive oil good for your kidneys?
Yes. Olive oil has no potassium, phosphorus or salt, and is a good source of fat in cooking. It adds flavour and energy without adding anything the kidneys have to remove, and it fits when you need to limit potassium and phosphorus too.
Per 100 grams
- Potassium
- 0 mgLow potassium
- Phosphorus
- 0 mg
- Protein
- 0.2 g
- Salt
- 0 gLow salt
Per portion
| Portion | Potassium (mg) | Phosphorus (mg) | Protein (g) | Salt (g) |
|---|---|---|---|---|
| Tablespoon (10 g) | 0 | 0 | 0 | 0 |
| 100 ml (90 g) | 0 | 0 | 0.2 | 0 |
How much potassium is in olive oil?
Olive oil: 0 mg of potassium per 100 grams, which is low by Metodebok's grouping: under 150 mg per 100 grams is low, 150 to 300 mg medium, and over 300 mg high. What you eat is the portion, so see the numbers per portion above.
How much phosphorus is in olive oil?
Olive oil: 0 mg of phosphorus per 100 grams. Phosphorus from plants is absorbed less than phosphorus from meat, milk and additives. Phosphate added to processed food (E338 to E341, E450 to E452) is absorbed almost completely and is not in the table, so check the ingredient list.
What does this mean for you?
How much potassium, phosphorus and protein you should eat depends on your blood tests, your stage and whether you are on dialysis. Many people with kidney disease do not need to limit potassium at all. Do not cut out fruit and vegetables unless your doctor or a clinical dietitian has asked you to.
Salt applies to everyone with kidney disease: under 5 grams a day helps blood pressure and the kidneys.
Compared with other milk, cheese and eggs
All figures per 100 grams. Tap a food to see it.
Milk, cheese and eggs (14)
| Food | Potassium (mg) | Phosphorus (mg) | Protein (g) | Salt (g) |
|---|---|---|---|---|
| Olive oil | 0, low potassium | 0 | 0.2 | 0 |
| Whole milk | 173, medium potassium | 113 | 3.4 | 0.1 |
| Low fat milk | 171, medium potassium | 115 | 3.5 | 0.1 |
| Yoghurt | 221, medium potassium | 114 | 4 | 0.1 |
| Cheese | 76, low potassium | 595 | 26.9 | 1.2 |
| Brown cheese | 1,444, high potassium | 620 | 11.3 | 0.8 |
| Whey cheese spread | 1,233, high potassium | 430 | 7 | 0.8 |
| Cottage cheese | 82, low potassium | 165 | 13 | 0.4 |
| Cream cheese | 120, low potassium | 120 | 6 | 1 |
| Butter | 32, low potassium | 24 | 1 | 0 |
| Sour cream | 97, low potassium | 53 | 2 | 0.1 |
| Cream, whipping, 37 % fat | 0, low potassium | 90 | 2 | 0.1 |
| Egg | 132, low potassium | 193 | 12.9 | 0.3 |
| Ice cream | 201, medium potassium | 108 | 3.8 | 0.1 |
Source: the Norwegian Food Composition Table 2026 (Matvaretabellen), from the Norwegian Food Safety Authority, the Directorate of Health and the University of Oslo. The potassium levels follow Metodebok. Salt is calculated from sodium (1 gram of sodium is 2.5 grams of salt).
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