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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Moderate
Beef, Dumplings, And Vegetables Excluding Carrots
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
130 kcal
Protein
6.2 g
Carbs
12.8 g
Fat
6.2 g
Phosphorus Learn more →
81 mg
Sodium Learn more →
301 mg
Potassium Learn more →
112 mg
Source & Notes
USDA FNDDS (foodCode: 27317110)
Frequently Asked Questions
Is Beef, Dumplings, And Vegetables Excluding Carrots safe for people with kidney disease?
Beef, Dumplings, And Vegetables Excluding Carrots is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 81.0mg phosphorus, 301.0mg sodium, and 112.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Beef, Dumplings, And Vegetables Excluding Carrots?
A 100.0g serving of Beef, Dumplings, And Vegetables Excluding Carrots contains 81mg of phosphorus, which is approximately 8% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Beef, Dumplings, And Vegetables Excluding Carrots?
Per 100.0g serving, Beef, Dumplings, And Vegetables Excluding Carrots provides 301mg of sodium — about 13% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Beef, Dumplings, And Vegetables Excluding Carrots?
Beef, Dumplings, And Vegetables Excluding Carrots contains 112mg of potassium per 100.0g serving, equivalent to about 6% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Beef, Dumplings, And Vegetables Excluding Carrots?
Dialysis patients have stricter mineral limits. Given Beef, Dumplings, And Vegetables Excluding Carrots is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. 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