CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Limit
From School Lunch Thick Crust Pizza With Pepperoni
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
259 kcal
Protein
14.4 g
Carbs
28.3 g
Fat
9.8 g
Phosphorus Learn more →
305 mg
Sodium Learn more →
474 mg
Potassium Learn more →
308 mg
Source & Notes
USDA FNDDS (foodCode: 58106580)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is From School Lunch Thick Crust Pizza With Pepperoni safe for people with kidney disease?
From School Lunch Thick Crust Pizza With Pepperoni is rated Limit for CKD patients. Limit intake if you have CKD. With 305.0mg phosphorus, 474.0mg sodium, and 308.0mg 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 From School Lunch Thick Crust Pizza With Pepperoni?
A 100.0g serving of From School Lunch Thick Crust Pizza With Pepperoni contains 305mg of phosphorus, which is approximately 31% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in From School Lunch Thick Crust Pizza With Pepperoni?
Per 100.0g serving, From School Lunch Thick Crust Pizza With Pepperoni provides 474mg of sodium — about 21% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in From School Lunch Thick Crust Pizza With Pepperoni?
From School Lunch Thick Crust Pizza With Pepperoni contains 308mg of potassium per 100.0g serving, equivalent to about 15% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat From School Lunch Thick Crust Pizza With Pepperoni?
Dialysis patients have stricter mineral limits. Given From School Lunch Thick Crust Pizza With Pepperoni 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