CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Snacks
Safe
Cake Batter Cake Batter Non-dairy Frozen Dessert
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
69 kcal
Protein
1.7 g
Carbs
15.5 g
Fat
0.0 g
Phosphorus Learn more →
0 mg
Sodium Learn more →
103 mg
Potassium Learn more →
9 mg
Source & Notes
USDA Branded (fdc_id: 1889422) · Arctic Zero
Frequently Asked Questions
Is Cake Batter Cake Batter Non-dairy Frozen Dessert safe for people with kidney disease?
Cake Batter Cake Batter Non-dairy Frozen Dessert is rated Safe for CKD patients. Good choice for kidney disease patients. With 0.0mg phosphorus, 103.0mg sodium, and 9.0mg 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 Cake Batter Cake Batter Non-dairy Frozen Dessert?
A 100.0g serving of Cake Batter Cake Batter Non-dairy Frozen Dessert contains 0mg of phosphorus, which is approximately 0% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cake Batter Cake Batter Non-dairy Frozen Dessert?
Per 100.0g serving, Cake Batter Cake Batter Non-dairy Frozen Dessert provides 103mg of sodium — about 4% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cake Batter Cake Batter Non-dairy Frozen Dessert?
Cake Batter Cake Batter Non-dairy Frozen Dessert contains 9mg of potassium per 100.0g serving, equivalent to about 0% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cake Batter Cake Batter Non-dairy Frozen Dessert?
Dialysis patients have stricter mineral limits. Given Cake Batter Cake Batter Non-dairy Frozen Dessert 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 Cake Batter Cake Batter Non-dairy Frozen Dessert
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines