🥩
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Safe
Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
82 kcal
Protein
3.5 g
Carbs
15.3 g
Fat
0.9 g
Phosphorus Learn more →
88 mg
Sodium Learn more →
56 mg
Potassium Learn more →
176 mg
Source & Notes
USDA Branded (fdc_id: 2477283) · Stater Bros. Markets Inc.
Frequently Asked Questions
Is Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt safe for people with kidney disease?
Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt is rated Safe for CKD patients. Good choice for kidney disease patients. With 88.0mg phosphorus, 56.0mg sodium, and 176.0mg 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 Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt?
A 100.0g serving of Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt contains 88mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt?
Per 100.0g serving, Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt provides 56mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt?
Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt contains 176mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Blueberry Blueberry Fruit On The Bottom Lowfat Yogurt?
Dialysis patients have stricter mineral limits. Given Blueberry Blueberry Fruit On The Bottom Lowfat 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.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines