CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Avoid
Barbeque Carolina Style Potato Chips
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
536 kcal
Protein
7.1 g
Carbs
50.0 g
Fat
32.1 g
Phosphorus Learn more →
143 mg
Sodium Learn more →
964 mg
Potassium Learn more →
1040 mg
Source & Notes
USDA Branded (fdc_id: 1859264) · UTZ Quality Foods, LLC
Kidney-Friendly Alternatives
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Diet Iced Tea / Lemonade Juice Drink
Phosphorus5 mg
Sodium4 mg
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Phosphorus101 mg
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Phosphorus11 mg
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Pancake Syrup 16fo Karo
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Frequently Asked Questions
Is Barbeque Carolina Style Potato Chips safe for people with kidney disease?
Barbeque Carolina Style Potato Chips is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 143.0mg phosphorus, 964.0mg sodium, and 1040.0mg 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 Barbeque Carolina Style Potato Chips?
A 100.0g serving of Barbeque Carolina Style Potato Chips contains 143mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Barbeque Carolina Style Potato Chips?
Per 100.0g serving, Barbeque Carolina Style Potato Chips provides 964mg of sodium — about 42% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Barbeque Carolina Style Potato Chips?
Barbeque Carolina Style Potato Chips contains 1040mg of potassium per 100.0g serving, equivalent to about 52% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Barbeque Carolina Style Potato Chips?
Dialysis patients have stricter mineral limits. Given Barbeque Carolina Style Potato Chips 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: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines