CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Snacks
Avoid
Halawet El Jibn
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
320 kcal
Protein
7.0 g
Carbs
50.0 g
Fat
11.0 g
Phosphorus Learn more →
160 mg
Sodium Learn more →
280 mg
Potassium Learn more →
80 mg
Source & Notes
Imported from lebanese-foods. Sweet cheese roll.
Kidney-Friendly Alternatives
Looking for safer choices in Snacks? Try these instead:
With Whipped Cream Frozen Mocha Coffee Drink
Phosphorus52 mg
Sodium33 mg
Potassium99 mg
Powdered Not Reconstituted Fruit Flavored Drink
Phosphorus99 mg
Sodium130 mg
Potassium39 mg
Ripple Potato Chips
Phosphorus57 mg
Sodium0 mg
Potassium242 mg
As Ingredient Red Pepper
Phosphorus29 mg
Sodium0 mg
Potassium229 mg
Frequently Asked Questions
Is Halawet El Jibn safe for people with kidney disease?
Halawet El Jibn is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 160.0mg phosphorus, 280.0mg sodium, and 80.0mg 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 Halawet El Jibn?
A 100.0g serving of Halawet El Jibn contains 160mg of phosphorus, which is approximately 16% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Halawet El Jibn?
Per 100.0g serving, Halawet El Jibn provides 280mg of sodium — about 12% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Halawet El Jibn?
Halawet El Jibn contains 80mg of potassium per 100.0g serving, equivalent to about 4% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Halawet El Jibn?
Dialysis patients have stricter mineral limits. Given Halawet El Jibn 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