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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Avoid
Knockwurst
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
307 kcal
Protein
11.1 g
Carbs
3.2 g
Fat
27.7 g
Phosphorus Learn more →
98 mg
Sodium Learn more →
930 mg
Potassium Learn more →
199 mg
Source & Notes
USDA FNDDS (foodCode: 25221110)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
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Limited Edition Low Fat Yogurt, Berry, Strawberry
Phosphorus107 mg
Sodium54 mg
Potassium152 mg
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Diabetic Delicious Nutritional Shake, Vanilla
Phosphorus105 mg
Sodium84 mg
Potassium156 mg
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Unsweetened Flaxmilk, Unsweetened
Phosphorus54 mg
Sodium35 mg
Potassium0 mg
🥩
Red Raspberry Original Low Fat Yogurt, Red Raspberry
Phosphorus88 mg
Sodium47 mg
Potassium135 mg
Frequently Asked Questions
Is Knockwurst safe for people with kidney disease?
Knockwurst is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 98.0mg phosphorus, 930.0mg sodium, and 199.0mg 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 Knockwurst?
A 100.0g serving of Knockwurst contains 98mg of phosphorus, which is approximately 10% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Knockwurst?
Per 100.0g serving, Knockwurst provides 930mg of sodium — about 40% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Knockwurst?
Knockwurst contains 199mg of potassium per 100.0g serving, equivalent to about 10% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Knockwurst?
Dialysis patients have stricter mineral limits. Given Knockwurst 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: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines