CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Bread With A Good Source Of Fiber And Chia Seeds
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
200 kcal
Protein
5.7 g
Carbs
48.6 g
Fat
2.9 g
Phosphorus Learn more →
171 mg
Sodium Learn more →
243 mg
Potassium Learn more →
186 mg
Source & Notes
USDA Branded (fdc_id: 363275) · SILVER HILLS
Frequently Asked Questions
Is Bread With A Good Source Of Fiber And Chia Seeds safe for people with kidney disease?
Bread With A Good Source Of Fiber And Chia Seeds is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 171.0mg phosphorus, 243.0mg sodium, and 186.0mg 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 Bread With A Good Source Of Fiber And Chia Seeds?
A 100.0g serving of Bread With A Good Source Of Fiber And Chia Seeds contains 171mg of phosphorus, which is approximately 17% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Bread With A Good Source Of Fiber And Chia Seeds?
Per 100.0g serving, Bread With A Good Source Of Fiber And Chia Seeds provides 243mg of sodium — about 11% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Bread With A Good Source Of Fiber And Chia Seeds?
Bread With A Good Source Of Fiber And Chia Seeds contains 186mg 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 Bread With A Good Source Of Fiber And Chia Seeds?
Dialysis patients have stricter mineral limits. Given Bread With A Good Source Of Fiber And Chia Seeds 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