CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Barbecue Meat
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
226 kcal
Protein
18.1 g
Carbs
12.2 g
Fat
11.2 g
Phosphorus Learn more →
158 mg
Sodium Learn more →
601 mg
Potassium Learn more →
289 mg
Source & Notes
USDA FNDDS (foodCode: 27100100)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Raspberry Low Fat Yogurt
Phosphorus88 mg
Sodium53 mg
Potassium128 mg
Plain Plain Kefir Low Fat Cultured Milk
Phosphorus125 mg
Sodium71 mg
Potassium238 mg
Advanced Nutrition Shake
Phosphorus127 mg
Sodium110 mg
Potassium236 mg
White Chocolate Almond White Chocolate Almond Blended Lowfat Yogurt
Phosphorus88 mg
Sodium62 mg
Potassium135 mg
Frequently Asked Questions
Is Barbecue Meat safe for people with kidney disease?
Barbecue Meat is rated Limit for CKD patients. Limit intake if you have CKD. With 158.0mg phosphorus, 601.0mg sodium, and 289.0mg 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 Barbecue Meat?
A 100.0g serving of Barbecue Meat contains 158mg of phosphorus, which is approximately 16% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Barbecue Meat?
Per 100.0g serving, Barbecue Meat provides 601mg of sodium — about 26% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Barbecue Meat?
Barbecue Meat contains 289mg of potassium per 100.0g serving, equivalent to about 14% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Barbecue Meat?
Dialysis patients have stricter mineral limits. Given Barbecue Meat 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: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines