CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Fried Seafood Sandwich
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
234 kcal
Protein
11.3 g
Carbs
24.7 g
Fat
9.8 g
Phosphorus Learn more →
177 mg
Sodium Learn more →
439 mg
Potassium Learn more →
113 mg
Source & Notes
USDA FNDDS (foodCode: 27550150)
Kidney-Friendly Alternatives
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Flavors Other Than Chocolate Milk Shake
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Sodium81 mg
Potassium166 mg
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Phosphorus130 mg
Sodium80 mg
Potassium219 mg
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Milk Chocolate Delight Milk Chocolate Delight Protein 15 G Rich Shakes
Phosphorus114 mg
Sodium77 mg
Potassium178 mg
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Kefir Low Fat Cultured Milk
Phosphorus125 mg
Sodium75 mg
Potassium238 mg
Frequently Asked Questions
Is Fried Seafood Sandwich safe for people with kidney disease?
Fried Seafood Sandwich is rated Limit for CKD patients. Limit intake if you have CKD. With 177.0mg phosphorus, 439.0mg sodium, and 113.0mg 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 Seafood Sandwich?
A 100.0g serving of Fried Seafood Sandwich contains 177mg of phosphorus, which is approximately 18% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Fried Seafood Sandwich?
Per 100.0g serving, Fried Seafood Sandwich provides 439mg of sodium — about 19% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Fried Seafood Sandwich?
Fried Seafood Sandwich contains 113mg 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 Fried Seafood Sandwich?
Dialysis patients have stricter mineral limits. Given Fried Seafood Sandwich 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