CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Reblochon
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
328 kcal
Protein
21.0 g
Carbs
1.0 g
Fat
27.0 g
Phosphorus Learn more →
480 mg
Sodium Learn more →
650 mg
Potassium Learn more →
110 mg
Source & Notes
Imported from french-foods. Savoie AOP. For tartiflette.
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Strawberry Original Low Fat Yogurt
Phosphorus88 mg
Sodium47 mg
Potassium135 mg
Peach Peach Greek Nonfat Yogurt
Phosphorus100 mg
Sodium30 mg
Potassium120 mg
Milk Chocolate Milk Chocolate Original Protein 9 G Nutrition Shake
Phosphorus105 mg
Sodium80 mg
Potassium181 mg
Almond Break All Natural Almondmilk Market Basket
Phosphorus8 mg
Sodium71 mg
Potassium71 mg
Frequently Asked Questions
Is Reblochon safe for people with kidney disease?
Reblochon is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 480.0mg phosphorus, 650.0mg sodium, and 110.0mg 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 Reblochon?
A 100.0g serving of Reblochon contains 480mg of phosphorus, which is approximately 48% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Reblochon?
Per 100.0g serving, Reblochon provides 650mg of sodium — about 28% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Reblochon?
Reblochon contains 110mg of potassium per 100.0g serving, equivalent to about 6% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Reblochon?
Dialysis patients have stricter mineral limits. Given Reblochon 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