A nurse is teaching a client who has chronic kidney disease about limiting foods that are high in potassium. Which of the following foods should the nurse instruct the client to avoid? (Select all that apply.)

A. Raisins: Raisins are dried fruits that contain high amounts of potassium. In clients with chronic kidney disease, the kidneys are less able to excrete potassium, increasing the risk of hyperkalemia. Limiting intake of raisins helps maintain safer serum potassium levels. B. Tomatoes: Tomatoes are naturally high in potassium, and consuming them in large amounts can contribute to elevated potassium levels in clients with kidney impairment. Avoiding or limiting tomato-based foods is important for dietary potassium management. C. Green Beans: Green beans are relatively low in potassium compared with other vegetables and are generally safe for clients with chronic kidney disease when consumed in moderation. They do not pose a significant risk for hyperkalemia. D. Asparagus: Asparagus contains moderate amounts of potassium but is lower than high-potassium foods such as bananas or tomatoes. It can usually be included in a kidney-friendly diet in controlled portions. E. Bananas: Bananas are very high in potassium and are considered a high-risk food for clients with chronic kidney disease. Restricting bananas is essential to prevent dangerous increases in serum potassium levels.