CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Limit
100% Whole Grain 100% Whole Grain Organic Bread
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
292 kcal
Protein
12.5 g
Carbs
45.8 g
Fat
6.3 g
Phosphorus Learn more →
188 mg
Sodium Learn more →
417 mg
Potassium Learn more →
250 mg
Source & Notes
USDA Branded (fdc_id: 2464631) · Bimbo Bakeries USA, Inc.
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is 100% Whole Grain 100% Whole Grain Organic Bread safe for people with kidney disease?
100% Whole Grain 100% Whole Grain Organic Bread is rated Limit for CKD patients. Limit intake if you have CKD. With 188.0mg phosphorus, 417.0mg sodium, and 250.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in 100% Whole Grain 100% Whole Grain Organic Bread?
A 100.0g serving of 100% Whole Grain 100% Whole Grain Organic Bread contains 188mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 100% Whole Grain 100% Whole Grain Organic Bread?
Per 100.0g serving, 100% Whole Grain 100% Whole Grain Organic Bread provides 417mg of sodium — about 18% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 100% Whole Grain 100% Whole Grain Organic Bread?
100% Whole Grain 100% Whole Grain Organic Bread contains 250mg of potassium per 100.0g serving, equivalent to about 13% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 100% Whole Grain 100% Whole Grain Organic Bread?
Dialysis patients have stricter mineral limits. Given 100% Whole Grain 100% Whole Grain Organic Bread is rated Limit (Limit intake if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines