Bulgur
Bulgur, a whole-grain wheat product, is a kidney-friendly alternative to other grains higher in potassium and phosphorus. Bulgur is rich in vitamin B, magnesium, iron, plant-based protein, and fibre. According to the U.S. Department of Agriculture, a half-cup of cooked bulgur (70 grams) contains 154 mg of sodium, 48 mg of potassium, 28 mg of phosphorus, and 2 grams of protein. [5]
