CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Limit
Bell Pepper — Red
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
31 kcal
Protein
1.0 g
Carbs
6.0 g
Fat
0.3 g
Phosphorus Learn more →
26 mg
Sodium Learn more →
4 mg
Potassium Learn more →
211 mg
Source & Notes
Imported from mediterranean-foods. USDA. ⭐
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Patola (Luffa)
Phosphorus32 mg
Sodium3 mg
Potassium140 mg
Tangerine Jucie
Phosphorus8 mg
Sodium0 mg
Potassium175 mg
Orange Juice From Concentrate Weis Quality
Phosphorus8 mg
Sodium4 mg
Potassium179 mg
Vegetable Fruit Vitality Spicy Greens Cold Pressed Juice Blend
Phosphorus17 mg
Sodium71 mg
Potassium141 mg
Frequently Asked Questions
Is Bell Pepper — Red safe for people with kidney disease?
Bell Pepper — Red is rated Limit for CKD patients. Limit intake if you have CKD. With 26.0mg phosphorus, 4.0mg sodium, and 211.0mg 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 Bell Pepper — Red?
A 100.0g serving of Bell Pepper — Red contains 26mg of phosphorus, which is approximately 3% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Bell Pepper — Red?
Per 100.0g serving, Bell Pepper — Red provides 4mg of sodium — about 0% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Bell Pepper — Red?
Bell Pepper — Red contains 211mg of potassium per 100.0g serving, equivalent to about 11% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Bell Pepper — Red?
Dialysis patients have stricter mineral limits. Given Bell Pepper — Red 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.
More Vegetables
Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines