CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Carne Asada
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
230 kcal
Protein
26.0 g
Carbs
2.0 g
Fat
13.0 g
Phosphorus Learn more →
210 mg
Sodium Learn more →
380 mg
Potassium Learn more →
340 mg
Source & Notes
Imported from latin-foods. Skirt steak.
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Tropical Mango Tropical Mango Greek Yogurt Smoothie
Phosphorus101 mg
Sodium56 mg
Potassium162 mg
Strawberry Fruit On The Bottom Lowfat Yogurt
Phosphorus88 mg
Sodium62 mg
Potassium182 mg
Real Madagascar Vanilla Real Madagascar Vanilla Yogurt
Phosphorus129 mg
Sodium68 mg
Potassium232 mg
The Original Oat-milk
Phosphorus112 mg
Sodium42 mg
Potassium162 mg
Frequently Asked Questions
Is Carne Asada safe for people with kidney disease?
Carne Asada is rated Limit for CKD patients. Limit intake if you have CKD. With 210.0mg phosphorus, 380.0mg sodium, and 340.0mg 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 Carne Asada?
A 100.0g serving of Carne Asada contains 210mg of phosphorus, which is approximately 21% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Carne Asada?
Per 100.0g serving, Carne Asada provides 380mg of sodium — about 17% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Carne Asada?
Carne Asada contains 340mg of potassium per 100.0g serving, equivalent to about 17% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Carne Asada?
Dialysis patients have stricter mineral limits. Given Carne Asada 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: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines