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Nuts and Seeds

Nuts and seeds come in many varieties. Although most nuts and seeds have a high oil content, they provide “good fats” such as monounsaturated and polyunsaturated fats.

Why are nuts and seeds superfoods?

Nuts and seeds contain many beneficial elements such as heart-healthy fats, omega 3s, plant sterols, fiber, plant protein, vitamin E, selenium, and calcium. They also help prevent inflammation and are rich in antioxidants.

  • Nuts can help suppress hunger because of their protein, fat, and fiber content.
  • Crushed nuts add texture and flavor to foods.
  • You can enjoy nuts and seeds as a snack (handful), sprinkle on top of salads or cereal, and add to smoothies or trail mix.

Nuts and seeds and kidney disease

Nuts and seeds contain potassium and phosphorus. The amount you can have each day will depend on your stage of kidney disease or the type of dialysis you receive.

Kidney disease and transplant recipients

Most people with CKD or a kidney transplant do not have to limit nuts and seeds due to potassium or phosphorus. If your laboratory results show higher levels of potassium, a kidney dietitian may talk with you about how much to eat. Find a kidney dietitian

Hemodialysis (3 times a week)

Potassium and phosphorus can be a concern for nuts and seeds. Limit to ¼ cup portion. Use the chart on the next page to choose nuts and seeds that will fit your kidney diet plan. For example, macadamia nuts and pecans are lower in potassium and phosphorus than peanuts and almonds

Daily home and nocturnal hemodialysis and peritoneal dialysis

These types of dialysis can remove more potassium, so you may need to eat more potassium foods. The amount of phosphorus you may have will depend on your blood phosphorus level. Use the chart on the next page to choose nuts and seeds that will fit your kidney diet plan.

Kidney stones

If you have a history of calcium oxalate stones, talk with your doctor or kidney dietitian about the need to limit oxalates. Almonds, mixed nuts without peanuts, and sesame seeds are high in oxalates.

Nuts and seeds facts

Nuts and seeds
(1/4 cup)
Phosphorus (mg) Potassium (mg) Protein (g)
Roasted pumpkin seeds 15 147 3
Macadamia nuts 63 124 2.7
Pecan halves 69 101 2.3
Hazelnuts 84 196 4.3
Sunflower seeds 100 80 1.7
English walnuts 101 129 4.5
Peanuts 133 232 8.9
Cashews 150 180 5
Almonds 150 200 6
Pistachios 150 290 6
Black walnuts 154 157 7
Pine nuts 194 202 4.6


Nut butters (2 tablespoons) Phosphorus (mg) Potassium (mg) Protein (g)

Almond butter

163 240 6.7
Peanut butter 108 180 7.2
Sunflower seed butter 214 184 5.5


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Green beans, hazelnuts, and dried cranberries 

Makes 8 servings


  • 1½ pounds fresh (or frozen) green beans
  • ½ cup hazelnuts
  • 12 cups water
  • 3 tablespoons olive oil
  • ⅓ cup shallots, thinly sliced
  • ½ cup dried cranberries
  • ½ teaspoon lemon zest


  1. Preheat oven to 350 degrees.
  2. Spread hazelnuts in a single layer on a baking sheet. Bake at 350 degrees for 10-15 minutes or until the skins begin to split, turn once.
  3. Transfer toasted nuts to a colander or dish and rub briskly with a towel to remove the skins. Coarsely chop nuts.
  4. Bring 12 cups of water to a boil in a large saucepan. Add beans, cook 4 minutes or until crisp-tender. Drain and plunge into ice water, drain. Pat beans dry.
  5. Heat a large skillet over medium heat. Add oil to pan, swirl to coat. Add shallots, cook until lightly browned. Add beans, cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and hazelnuts, cook 1 minute. Sprinkle with lemon zest.


Nutritional facts per serving

Calories 199
Carbohydrates 17 g
Protein 4 g
Fat 14 g
Sodium 19 mg
Potassium 246 mg
Phosphorus 73 mg

For more information, contact the National Kidney Foundation

Toll-free helpline: 855.NKF.CARES or email:

*This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.

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