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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Moderate
Beef, Dumplings, And Vegetables Including Carrots
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
127 kcal
Protein
6.2 g
Carbs
11.7 g
Fat
6.4 g
Phosphorus Learn more →
78 mg
Sodium Learn more →
306 mg
Potassium Learn more →
106 mg
Source & Notes
USDA FNDDS (foodCode: 27317100)
Frequently Asked Questions
Is Beef, Dumplings, And Vegetables Including Carrots safe for people with kidney disease?
Beef, Dumplings, And Vegetables Including Carrots is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 78.0mg phosphorus, 306.0mg sodium, and 106.0mg 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 Including Carrots?
A 100.0g serving of Beef, Dumplings, And Vegetables Including Carrots contains 78mg 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 Including Carrots?
Per 100.0g serving, Beef, Dumplings, And Vegetables Including Carrots provides 306mg of sodium — about 13% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Beef, Dumplings, And Vegetables Including Carrots?
Beef, Dumplings, And Vegetables Including Carrots contains 106mg of potassium per 100.0g serving, equivalent to about 5% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Beef, Dumplings, And Vegetables Including Carrots?
Dialysis patients have stricter mineral limits. Given Beef, Dumplings, And Vegetables Including 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