CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Avoid
Cheese Bread
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
408 kcal
Protein
10.4 g
Carbs
44.8 g
Fat
20.8 g
Phosphorus Learn more →
120 mg
Sodium Learn more →
750 mg
Potassium Learn more →
84 mg
Source & Notes
USDA FNDDS (foodCode: 51111010)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Cheese Bread safe for people with kidney disease?
Cheese Bread is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 120.0mg phosphorus, 750.0mg sodium, and 84.0mg 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 Cheese Bread?
A 100.0g serving of Cheese Bread contains 120mg of phosphorus, which is approximately 12% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cheese Bread?
Per 100.0g serving, Cheese Bread provides 750mg of sodium — about 33% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cheese Bread?
Cheese Bread contains 84mg of potassium per 100.0g serving, equivalent to about 4% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cheese Bread?
Dialysis patients have stricter mineral limits. Given Cheese Bread 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.
More Grains & Starches
Sprouted Grain Burger Buns
Phosphorus216 mg
Sodium211 mg
Potassium242 mg
Multigrain Reduced Calorie And/or High Fiber Bread
Phosphorus148 mg
Sodium465 mg
Potassium109 mg
Chai Spice Chai Spice Flavored Organic Multigrain Hot Cereal With Flax & Quinoa
Phosphorus357 mg
Sodium524 mg
Potassium310 mg
Soft With Parmesan Cheese Breadsticks
Phosphorus139 mg
Sodium637 mg
Potassium133 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines