CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Moderate
Ns As To Cooking Method Skin Eaten Chicken Breast
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
175 kcal
Protein
26.4 g
Carbs
0.1 g
Fat
7.7 g
Phosphorus Learn more →
244 mg
Sodium Learn more →
329 mg
Potassium Learn more →
276 mg
Source & Notes
USDA FNDDS (foodCode: 24120110)
Frequently Asked Questions
Is Ns As To Cooking Method Skin Eaten Chicken Breast safe for people with kidney disease?
Ns As To Cooking Method Skin Eaten Chicken Breast is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 244.0mg phosphorus, 329.0mg sodium, and 276.0mg 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 Ns As To Cooking Method Skin Eaten Chicken Breast?
A 100.0g serving of Ns As To Cooking Method Skin Eaten Chicken Breast contains 244mg of phosphorus, which is approximately 24% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Ns As To Cooking Method Skin Eaten Chicken Breast?
Per 100.0g serving, Ns As To Cooking Method Skin Eaten Chicken Breast provides 329mg of sodium — about 14% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Ns As To Cooking Method Skin Eaten Chicken Breast?
Ns As To Cooking Method Skin Eaten Chicken Breast contains 276mg of potassium per 100.0g serving, equivalent to about 14% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Ns As To Cooking Method Skin Eaten Chicken Breast?
Dialysis patients have stricter mineral limits. Given Ns As To Cooking Method Skin Eaten Chicken Breast 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