🥩
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Safe
Berry Bash Shell Shockin' Cherry Low Fat Yogurt
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
94 kcal
Protein
3.1 g
Carbs
18.8 g
Fat
0.8 g
Phosphorus Learn more →
94 mg
Sodium Learn more →
47 mg
Potassium Learn more →
141 mg
Source & Notes
USDA Branded (fdc_id: 1929284) · Yoplait USA
Frequently Asked Questions
Is Berry Bash Shell Shockin' Cherry Low Fat Yogurt safe for people with kidney disease?
Berry Bash Shell Shockin' Cherry Low Fat Yogurt is rated Safe for CKD patients. Good choice for kidney disease patients. With 94.0mg phosphorus, 47.0mg 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 Berry Bash Shell Shockin' Cherry Low Fat Yogurt?
A 100.0g serving of Berry Bash Shell Shockin' Cherry Low Fat Yogurt contains 94mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Berry Bash Shell Shockin' Cherry Low Fat Yogurt?
Per 100.0g serving, Berry Bash Shell Shockin' Cherry Low Fat Yogurt provides 47mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Berry Bash Shell Shockin' Cherry Low Fat Yogurt?
Berry Bash Shell Shockin' Cherry Low Fat 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 Berry Bash Shell Shockin' Cherry Low Fat Yogurt?
Dialysis patients have stricter mineral limits. Given Berry Bash Shell Shockin' Cherry Low Fat 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.
Where to Buy Berry Bash Shell Shockin' Cherry Low Fat Yogurt
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines