CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Moderate
Chinese Fat Added Cabbage
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
37 kcal
Protein
1.5 g
Carbs
2.2 g
Fat
2.9 g
Phosphorus Learn more →
38 mg
Sodium Learn more →
192 mg
Potassium Learn more →
254 mg
Source & Notes
USDA FNDDS (foodCode: 75210020)
Frequently Asked Questions
Is Chinese Fat Added Cabbage safe for people with kidney disease?
Chinese Fat Added Cabbage is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 38.0mg phosphorus, 192.0mg sodium, and 254.0mg 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 Chinese Fat Added Cabbage?
A 100.0g serving of Chinese Fat Added Cabbage contains 38mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Chinese Fat Added Cabbage?
Per 100.0g serving, Chinese Fat Added Cabbage provides 192mg of sodium — about 8% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Chinese Fat Added Cabbage?
Chinese Fat Added Cabbage contains 254mg of potassium per 100.0g serving, equivalent to about 13% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Chinese Fat Added Cabbage?
Dialysis patients have stricter mineral limits. Given Chinese Fat Added Cabbage 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.
More Vegetables
Bulb Fennel
Phosphorus33 mg
Sodium49 mg
Potassium332 mg
Fat Added Ns As To Fat Type Spinach
Phosphorus47 mg
Sodium264 mg
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Original Juice Orange Yoder's
Phosphorus10 mg
Sodium0 mg
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With Pilp 100% Orange Juice Not From Concentrate
Phosphorus8 mg
Sodium0 mg
Potassium188 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines