CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Vegetables
Avoid
Pickled Eggs
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
140 kcal
Protein
12.0 g
Carbs
1.0 g
Fat
10.0 g
Phosphorus Learn more →
190 mg
Sodium Learn more →
750 mg
Potassium Learn more →
120 mg
Source & Notes
Imported from british-foods. Pub jar.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Renew Vegetables And Fruit Juice Blend
Phosphorus17 mg
Sodium102 mg
Potassium113 mg
Stage 2 ,Toddler Carrots
Phosphorus20 mg
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Potassium202 mg
Cranberry 100% Cranberry Juice Blend Of 4 Juices From Concentrate
Phosphorus8 mg
Sodium6 mg
Potassium79 mg
Harmony Sweet Greens Vegetable And Fruit Juice Blend
Phosphorus15 mg
Sodium59 mg
Potassium77 mg
Frequently Asked Questions
Is Pickled Eggs safe for people with kidney disease?
Pickled Eggs is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 190.0mg phosphorus, 750.0mg sodium, and 120.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Pickled Eggs?
A 100.0g serving of Pickled Eggs contains 190mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Pickled Eggs?
Per 100.0g serving, Pickled Eggs provides 750mg of sodium — about 33% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Pickled Eggs?
Pickled Eggs contains 120mg 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 Pickled Eggs?
Dialysis patients have stricter mineral limits. Given Pickled Eggs is rated Avoid (Avoid or eat rarely 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: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines