CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Vegetables
Avoid
Kalamata Olives
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
239 kcal
Protein
2.0 g
Carbs
6.0 g
Fat
24.0 g
Phosphorus Learn more →
17 mg
Sodium Learn more →
1556 mg
Potassium Learn more →
50 mg
Source & Notes
Imported from greek-foods. Iconic black olive.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Orange 100% Orange Juice
Phosphorus8 mg
Sodium0 mg
Potassium188 mg
Tomato Juice Cocktail
Phosphorus19 mg
Sodium169 mg
Potassium185 mg
Grapefruit Ruby Red Juice
Phosphorus17 mg
Sodium0 mg
Potassium154 mg
With Natural Mango & Peach Flavors All Natural Banana Juice Concentrate
Phosphorus6 mg
Sodium3 mg
Potassium239 mg
Frequently Asked Questions
Is Kalamata Olives safe for people with kidney disease?
Kalamata Olives is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 17.0mg phosphorus, 1556.0mg sodium, and 50.0mg 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 Kalamata Olives?
A 100.0g serving of Kalamata Olives contains 17mg of phosphorus, which is approximately 2% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Kalamata Olives?
Per 100.0g serving, Kalamata Olives provides 1556mg of sodium — about 68% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Kalamata Olives?
Kalamata Olives contains 50mg of potassium per 100.0g serving, equivalent to about 3% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Kalamata Olives?
Dialysis patients have stricter mineral limits. Given Kalamata Olives 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 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines