CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Ns As To Fat Yellow Rice
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
88 kcal
Protein
1.8 g
Carbs
19.1 g
Fat
0.5 g
Phosphorus Learn more →
42 mg
Sodium Learn more →
340 mg
Potassium Learn more →
195 mg
Source & Notes
USDA FNDDS (foodCode: 56205130)
Frequently Asked Questions
Is Ns As To Fat Yellow Rice safe for people with kidney disease?
Ns As To Fat Yellow Rice is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 42.0mg phosphorus, 340.0mg sodium, and 195.0mg 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 Fat Yellow Rice?
A 100.0g serving of Ns As To Fat Yellow Rice contains 42mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Ns As To Fat Yellow Rice?
Per 100.0g serving, Ns As To Fat Yellow Rice provides 340mg of sodium — about 15% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Ns As To Fat Yellow Rice?
Ns As To Fat Yellow Rice contains 195mg 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 Ns As To Fat Yellow Rice?
Dialysis patients have stricter mineral limits. Given Ns As To Fat Yellow Rice 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.
More Grains & Starches
Regular Instant Oatmeal
Phosphorus536 mg
Sodium268 mg
Potassium357 mg
Toasted Multi-grain Cereal Honey Oat Clusters Oats & More
Phosphorus188 mg
Sodium422 mg
Potassium172 mg
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Phosphorus267 mg
Sodium467 mg
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Sprouted Rye Seed Bread
Phosphorus235 mg
Sodium412 mg
Potassium279 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines