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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Chicken Egg Foo Yung
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
137 kcal
Protein
12.8 g
Carbs
4.8 g
Fat
7.4 g
Phosphorus Learn more →
149 mg
Sodium Learn more →
401 mg
Potassium Learn more →
172 mg
Source & Notes
USDA FNDDS (foodCode: 32105210)
Kidney-Friendly Alternatives
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Dark Chocolate Plus Nutrition Shake, Dark Chocolate
Phosphorus105 mg
Sodium97 mg
Potassium232 mg
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Shrimp And Noodles With Cheese Sauce
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Sodium192 mg
Potassium81 mg
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Aussie Style Yogurt, Tart Cherry
Phosphorus111 mg
Sodium44 mg
Potassium142 mg
Hot Chocolate / Cocoa, Made With Non-Dairy Milk
Phosphorus39 mg
Sodium69 mg
Potassium65 mg
Frequently Asked Questions
Is Chicken Egg Foo Yung safe for people with kidney disease?
Chicken Egg Foo Yung is rated Limit for CKD patients. Limit intake if you have CKD. With 149.0mg phosphorus, 401.0mg sodium, and 172.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Chicken Egg Foo Yung?
A 100.0g serving of Chicken Egg Foo Yung contains 149mg of phosphorus, which is approximately 15% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Chicken Egg Foo Yung?
Per 100.0g serving, Chicken Egg Foo Yung provides 401mg of sodium — about 17% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Chicken Egg Foo Yung?
Chicken Egg Foo Yung contains 172mg 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 Chicken Egg Foo Yung?
Dialysis patients have stricter mineral limits. Given Chicken Egg Foo Yung is rated Limit (Limit intake 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: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines