CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍎 Fruits
Limit
Fig — Italian Fresh
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
74 kcal
Protein
0.8 g
Carbs
19.0 g
Fat
0.3 g
Phosphorus Learn more →
14 mg
Sodium Learn more →
1 mg
Potassium Learn more →
232 mg
Source & Notes
Imported from italian-foods. USDA.
Kidney-Friendly Alternatives
Looking for safer choices in Fruits? Try these instead:
Lebanese Pomegranate
Phosphorus36 mg
Sodium3 mg
Potassium236 mg
Canned Lychee in Syrup (Vai Hop)
Phosphorus14 mg
Sodium1 mg
Potassium75 mg
Kellogg's Fruit Pieces Disney Disney Frozen 17.6oz
Phosphorus7 mg
Sodium21 mg
Potassium1 mg
Applesauce Cup Banana Zee Zees
Phosphorus0 mg
Sodium0 mg
Potassium70 mg
Frequently Asked Questions
Is Fig — Italian Fresh safe for people with kidney disease?
Fig — Italian Fresh is rated Limit for CKD patients. Limit intake if you have CKD. With 14.0mg phosphorus, 1.0mg sodium, and 232.0mg 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 Fig — Italian Fresh?
A 100.0g serving of Fig — Italian Fresh contains 14mg of phosphorus, which is approximately 1% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Fig — Italian Fresh?
Per 100.0g serving, Fig — Italian Fresh provides 1mg of sodium — about 0% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Fig — Italian Fresh?
Fig — Italian Fresh contains 232mg of potassium per 100.0g serving, equivalent to about 12% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Fig — Italian Fresh?
Dialysis patients have stricter mineral limits. Given Fig — Italian Fresh 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: June 2, 2026 · Data source: USDA FoodData Central & KDOQI guidelines