CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Grains & Starches
Safe
Home Recipe Pasta With Tomato-based Sauce And Poultry
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
118 kcal
Protein
6.0 g
Carbs
19.2 g
Fat
1.7 g
Phosphorus Learn more →
66 mg
Sodium Learn more →
198 mg
Potassium Learn more →
174 mg
Source & Notes
USDA FNDDS (foodCode: 58146342)
Frequently Asked Questions
Is Home Recipe Pasta With Tomato-based Sauce And Poultry safe for people with kidney disease?
Home Recipe Pasta With Tomato-based Sauce And Poultry is rated Safe for CKD patients. Good choice for kidney disease patients. With 66.0mg phosphorus, 198.0mg sodium, and 174.0mg 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 Home Recipe Pasta With Tomato-based Sauce And Poultry?
A 100.0g serving of Home Recipe Pasta With Tomato-based Sauce And Poultry contains 66mg of phosphorus, which is approximately 7% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Home Recipe Pasta With Tomato-based Sauce And Poultry?
Per 100.0g serving, Home Recipe Pasta With Tomato-based Sauce And Poultry provides 198mg of sodium — about 9% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Home Recipe Pasta With Tomato-based Sauce And Poultry?
Home Recipe Pasta With Tomato-based Sauce And Poultry contains 174mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Home Recipe Pasta With Tomato-based Sauce And Poultry?
Dialysis patients have stricter mineral limits. Given Home Recipe Pasta With Tomato-based Sauce And Poultry 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