🍚
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Macaroni Or Pasta Salad, Made With Light Mayonnaise
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
159 kcal
Protein
4.3 g
Carbs
25.7 g
Fat
4.2 g
Phosphorus Learn more →
46 mg
Sodium Learn more →
239 mg
Potassium Learn more →
50 mg
Source & Notes
USDA FNDDS (foodCode: 58148111)
Frequently Asked Questions
Is Macaroni Or Pasta Salad, Made With Light Mayonnaise safe for people with kidney disease?
Macaroni Or Pasta Salad, Made With Light Mayonnaise is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 46.0mg phosphorus, 239.0mg sodium, and 50.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Macaroni Or Pasta Salad, Made With Light Mayonnaise?
A 100.0g serving of Macaroni Or Pasta Salad, Made With Light Mayonnaise contains 46mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Macaroni Or Pasta Salad, Made With Light Mayonnaise?
Per 100.0g serving, Macaroni Or Pasta Salad, Made With Light Mayonnaise provides 239mg of sodium — about 10% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Macaroni Or Pasta Salad, Made With Light Mayonnaise?
Macaroni Or Pasta Salad, Made With Light Mayonnaise contains 50mg of potassium per 100.0g serving, equivalent to about 3% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Macaroni Or Pasta Salad, Made With Light Mayonnaise?
Dialysis patients have stricter mineral limits. Given Macaroni Or Pasta Salad, Made With Light Mayonnaise is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. 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