Olive Oil
Olive oil is a healthy source of vitamin E and predominantly unsaturated fat, devoid of phosphorus. This makes it a suitable choice for individuals with kidney disease. Also, most of the fat in olive oil is oleic acid— which has several anti-inflammatory properties. Data from Food Data Central shows that a tablespoon of olive oil (14 grams) contains negligible sodium (0.3 mg), 0.1 mg of potassium, no phosphorus, and 0 grams of protein. [4]
