CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Limit
No Meat Enchilada
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
165 kcal
Protein
6.4 g
Carbs
17.3 g
Fat
8.2 g
Phosphorus Learn more →
172 mg
Sodium Learn more →
474 mg
Potassium Learn more →
204 mg
Source & Notes
USDA FNDDS (foodCode: 58102840)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is No Meat Enchilada safe for people with kidney disease?
No Meat Enchilada is rated Limit for CKD patients. Limit intake if you have CKD. With 172.0mg phosphorus, 474.0mg sodium, and 204.0mg 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 No Meat Enchilada?
A 100.0g serving of No Meat Enchilada contains 172mg of phosphorus, which is approximately 17% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in No Meat Enchilada?
Per 100.0g serving, No Meat Enchilada provides 474mg of sodium — about 21% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in No Meat Enchilada?
No Meat Enchilada contains 204mg 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 No Meat Enchilada?
Dialysis patients have stricter mineral limits. Given No Meat Enchilada 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.
More Grains & Starches
Organic Brown Basmati Rice
Phosphorus312 mg
Sodium0 mg
Potassium0 mg
Blueberry Shredded Wheat Cereal
Phosphorus273 mg
Sodium18 mg
Potassium327 mg
Quaker Steel Cut Whole Grain Oats Quick 3-minute Oats 25 Oz
Phosphorus422 mg
Sodium0 mg
Potassium378 mg
Whole Grain Whole Grain Toasted Oats
Phosphorus105 mg
Sodium526 mg
Potassium395 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines