🥩
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Safe
Banana Pudding Banana Pudding Light Fat Free Yogurt
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
53 kcal
Protein
3.5 g
Carbs
10.0 g
Fat
0.0 g
Phosphorus Learn more →
88 mg
Sodium Learn more →
53 mg
Potassium Learn more →
141 mg
Source & Notes
USDA Branded (fdc_id: 2188762) · Prairie Farms Dairy, Inc.
Frequently Asked Questions
Is Banana Pudding Banana Pudding Light Fat Free Yogurt safe for people with kidney disease?
Banana Pudding Banana Pudding Light Fat Free Yogurt is rated Safe for CKD patients. Good choice for kidney disease patients. With 88.0mg phosphorus, 53.0mg sodium, and 141.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Banana Pudding Banana Pudding Light Fat Free Yogurt?
A 100.0g serving of Banana Pudding Banana Pudding Light Fat Free Yogurt contains 88mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Banana Pudding Banana Pudding Light Fat Free Yogurt?
Per 100.0g serving, Banana Pudding Banana Pudding Light Fat Free Yogurt provides 53mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Banana Pudding Banana Pudding Light Fat Free Yogurt?
Banana Pudding Banana Pudding Light Fat Free Yogurt contains 141mg of potassium per 100.0g serving, equivalent to about 7% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Banana Pudding Banana Pudding Light Fat Free Yogurt?
Dialysis patients have stricter mineral limits. Given Banana Pudding Banana Pudding Light Fat Free Yogurt is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. Your dialysis team can give you personalised portion advice.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines