CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Safe
Organic Cold-pressed Vegetable And Fruit Juice Blend
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
13 kcal
Protein
0.6 g
Carbs
2.5 g
Fat
0.0 g
Phosphorus Learn more →
23 mg
Sodium Learn more →
51 mg
Potassium Learn more →
107 mg
Source & Notes
USDA Branded (fdc_id: 2489559) · Drink Daily Greens, LLC
Frequently Asked Questions
Is Organic Cold-pressed Vegetable And Fruit Juice Blend safe for people with kidney disease?
Organic Cold-pressed Vegetable And Fruit Juice Blend is rated Safe for CKD patients. Good choice for kidney disease patients. With 23.0mg phosphorus, 51.0mg sodium, and 107.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Organic Cold-pressed Vegetable And Fruit Juice Blend?
A 100.0g serving of Organic Cold-pressed Vegetable And Fruit Juice Blend contains 23mg of phosphorus, which is approximately 2% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Organic Cold-pressed Vegetable And Fruit Juice Blend?
Per 100.0g serving, Organic Cold-pressed Vegetable And Fruit Juice Blend provides 51mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Organic Cold-pressed Vegetable And Fruit Juice Blend?
Organic Cold-pressed Vegetable And Fruit Juice Blend contains 107mg of potassium per 100.0g serving, equivalent to about 5% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Organic Cold-pressed Vegetable And Fruit Juice Blend?
Dialysis patients have stricter mineral limits. Given Organic Cold-pressed Vegetable And Fruit Juice Blend is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. 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