CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Limit
Blueberry; Almond Blueberry Almond Crisp Energy Bar
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
368 kcal
Protein
16.2 g
Carbs
63.2 g
Fat
8.8 g
Phosphorus Learn more →
221 mg
Sodium Learn more →
265 mg
Potassium Learn more →
428 mg
Source & Notes
USDA Branded (fdc_id: 2623218) · Clif Bar and Company
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Frequently Asked Questions
Is Blueberry; Almond Blueberry Almond Crisp Energy Bar safe for people with kidney disease?
Blueberry; Almond Blueberry Almond Crisp Energy Bar is rated Limit for CKD patients. Limit intake if you have CKD. With 221.0mg phosphorus, 265.0mg sodium, and 428.0mg 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 Blueberry; Almond Blueberry Almond Crisp Energy Bar?
A 100.0g serving of Blueberry; Almond Blueberry Almond Crisp Energy Bar contains 221mg of phosphorus, which is approximately 22% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Blueberry; Almond Blueberry Almond Crisp Energy Bar?
Per 100.0g serving, Blueberry; Almond Blueberry Almond Crisp Energy Bar provides 265mg of sodium — about 12% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Blueberry; Almond Blueberry Almond Crisp Energy Bar?
Blueberry; Almond Blueberry Almond Crisp Energy Bar contains 428mg of potassium per 100.0g serving, equivalent to about 21% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Blueberry; Almond Blueberry Almond Crisp Energy Bar?
Dialysis patients have stricter mineral limits. Given Blueberry; Almond Blueberry Almond Crisp Energy Bar 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