CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Scallop — Shan Bei
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
88 kcal
Protein
17.0 g
Carbs
2.4 g
Fat
0.8 g
Phosphorus Learn more →
238 mg
Sodium Learn more →
161 mg
Potassium Learn more →
322 mg
Source & Notes
Imported from chinese-foods. USDA. P-extreme.
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Chocolate Caramel Chocolate Caramel Oatmilk Protein Plus 18 G Shake
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Sodium53 mg
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Blackberry Light Blackberry With Other Natural Flavor
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Vanilla Vanilla Light Non Fat Yogurt
Phosphorus88 mg
Sodium59 mg
Potassium185 mg
C-charged Fruit + Yogurt Smoothie Fusion
Phosphorus121 mg
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Potassium140 mg
Frequently Asked Questions
Is Scallop — Shan Bei safe for people with kidney disease?
Scallop — Shan Bei is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 238.0mg phosphorus, 161.0mg sodium, and 322.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Scallop — Shan Bei?
A 100.0g serving of Scallop — Shan Bei contains 238mg of phosphorus, which is approximately 24% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Scallop — Shan Bei?
Per 100.0g serving, Scallop — Shan Bei provides 161mg of sodium — about 7% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Scallop — Shan Bei?
Scallop — Shan Bei contains 322mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Scallop — Shan Bei?
Dialysis patients have stricter mineral limits. Given Scallop — Shan Bei is rated Avoid (Avoid or eat rarely 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: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines