CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Avoid
Vacuum-packed Vietnamese Sausage (Xuc Xich Heo)
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
310 kcal
Protein
12.0 g
Carbs
8.0 g
Fat
26.0 g
Phosphorus Learn more →
180 mg
Sodium Learn more →
920 mg
Potassium Learn more →
220 mg
Source & Notes
Vietnamese expansion. COM. Vissan / Đức Việt brand.
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Vacuum-packed Vietnamese Sausage (Xuc Xich Heo) safe for people with kidney disease?
Vacuum-packed Vietnamese Sausage (Xuc Xich Heo) is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 180.0mg phosphorus, 920.0mg sodium, and 220.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Vacuum-packed Vietnamese Sausage (Xuc Xich Heo)?
A 100.0g serving of Vacuum-packed Vietnamese Sausage (Xuc Xich Heo) contains 180mg of phosphorus, which is approximately 18% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Vacuum-packed Vietnamese Sausage (Xuc Xich Heo)?
Per 100.0g serving, Vacuum-packed Vietnamese Sausage (Xuc Xich Heo) provides 920mg of sodium — about 40% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Vacuum-packed Vietnamese Sausage (Xuc Xich Heo)?
Vacuum-packed Vietnamese Sausage (Xuc Xich Heo) contains 220mg of potassium per 100.0g serving, equivalent to about 11% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Vacuum-packed Vietnamese Sausage (Xuc Xich Heo)?
Dialysis patients have stricter mineral limits. Given Vacuum-packed Vietnamese Sausage (Xuc Xich Heo) is rated Avoid (Avoid or eat rarely 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: May 23, 2026 · Data source: USDA FoodData Central & KDOQI guidelines