CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Safe
Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
52 kcal
Protein
6.2 g
Carbs
4.3 g
Fat
1.5 g
Phosphorus Learn more →
92 mg
Sodium Learn more →
71 mg
Potassium Learn more →
117 mg
Source & Notes
USDA Branded (fdc_id: 2462015) · The Daily Record
Frequently Asked Questions
Is Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G safe for people with kidney disease?
Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G is rated Safe for CKD patients. Good choice for kidney disease patients. With 92.0mg phosphorus, 71.0mg sodium, and 117.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G?
A 100.0g serving of Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G contains 92mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G?
Per 100.0g serving, Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G provides 71mg of sodium — about 3% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G?
Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G contains 117mg 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 Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G?
Dialysis patients have stricter mineral limits. Given Fiber 4 G Omega-3 Ala 1 G Nutrition Shake Protein 20 G is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. 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