CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Limit
Fried Onion Rings
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
352 kcal
Protein
4.2 g
Carbs
39.9 g
Fat
19.8 g
Phosphorus Learn more →
116 mg
Sodium Learn more →
575 mg
Potassium Learn more →
151 mg
Source & Notes
USDA FNDDS (foodCode: 75415022)
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Yellow String Beans
Phosphorus30 mg
Sodium130 mg
Potassium122 mg
Prune Juice
Phosphorus17 mg
Sodium21 mg
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100% Ruby Red Grapefruit Juice Weis
Phosphorus17 mg
Sodium0 mg
Potassium154 mg
Broccoli Florets Sliced Zucchini Green Goddess Whole Grain Blend Of Brown Rice & Red Quinoa
Phosphorus76 mg
Sodium101 mg
Potassium133 mg
Frequently Asked Questions
Is Fried Onion Rings safe for people with kidney disease?
Fried Onion Rings is rated Limit for CKD patients. Limit intake if you have CKD. With 116.0mg phosphorus, 575.0mg sodium, and 151.0mg 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 Fried Onion Rings?
A 100.0g serving of Fried Onion Rings contains 116mg of phosphorus, which is approximately 12% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Fried Onion Rings?
Per 100.0g serving, Fried Onion Rings provides 575mg of sodium — about 25% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Fried Onion Rings?
Fried Onion Rings contains 151mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Fried Onion Rings?
Dialysis patients have stricter mineral limits. Given Fried Onion Rings 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