CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Avoid
Carrot — French
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
41 kcal
Protein
0.9 g
Carbs
10.0 g
Fat
0.2 g
Phosphorus Learn more →
35 mg
Sodium Learn more →
69 mg
Potassium Learn more →
320 mg
Source & Notes
Imported from french-foods. USDA.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Yuca Fries
Phosphorus25 mg
Sodium154 mg
Potassium247 mg
Hairy Gourd — Mao Gua
Phosphorus25 mg
Sodium3 mg
Potassium120 mg
Homestyle With Pulp 100% Pure Premium Orange Juice
Phosphorus8 mg
Sodium0 mg
Potassium188 mg
With Sauce Potato From Puerto Rican Chicken Fricassee
Phosphorus33 mg
Sodium145 mg
Potassium223 mg
Frequently Asked Questions
Is Carrot — French safe for people with kidney disease?
Carrot — French is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 35.0mg phosphorus, 69.0mg sodium, and 320.0mg 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 Carrot — French?
A 100.0g serving of Carrot — French contains 35mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Carrot — French?
Per 100.0g serving, Carrot — French provides 69mg of sodium — about 3% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Carrot — French?
Carrot — French contains 320mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Carrot — French?
Dialysis patients have stricter mineral limits. Given Carrot — French 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.
More Vegetables
Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines