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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Safe
Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
59 kcal
Protein
2.9 g
Carbs
11.8 g
Fat
0.0 g
Phosphorus Learn more →
88 mg
Sodium Learn more →
50 mg
Potassium Learn more →
159 mg
Source & Notes
USDA Branded (fdc_id: 2018400) · Meijer, Inc.
Frequently Asked Questions
Is Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt safe for people with kidney disease?
Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt is rated Safe for CKD patients. Good choice for kidney disease patients. With 88.0mg phosphorus, 50.0mg sodium, and 159.0mg 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 Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt?
A 100.0g serving of Boston Cream Pie Boston Cream Pie Light Nonfat 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 Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt?
Per 100.0g serving, Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt provides 50mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt?
Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt contains 159mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Boston Cream Pie Boston Cream Pie Light Nonfat Yogurt?
Dialysis patients have stricter mineral limits. Given Boston Cream Pie Boston Cream Pie Light Nonfat 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