CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Limit
Peel Eaten Potato
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
93 kcal
Protein
2.5 g
Carbs
21.0 g
Fat
0.1 g
Phosphorus Learn more →
70 mg
Sodium Learn more →
186 mg
Potassium Learn more →
533 mg
Source & Notes
USDA FNDDS (foodCode: 71508001)
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Blueberry Flavored 100% Juice Blend
Phosphorus9 mg
Sodium8 mg
Potassium88 mg
Turnip
Phosphorus27 mg
Sodium67 mg
Potassium191 mg
Whole Solids And Liquids Added Tomatoes
Phosphorus17 mg
Sodium111 mg
Potassium202 mg
Aloe Coco 100% Pure Coconut Water & Aloe Vera Juice
Phosphorus6 mg
Sodium17 mg
Potassium142 mg
Frequently Asked Questions
Is Peel Eaten Potato safe for people with kidney disease?
Peel Eaten Potato is rated Limit for CKD patients. Limit intake if you have CKD. With 70.0mg phosphorus, 186.0mg sodium, and 533.0mg 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 Peel Eaten Potato?
A 100.0g serving of Peel Eaten Potato contains 70mg of phosphorus, which is approximately 7% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Peel Eaten Potato?
Per 100.0g serving, Peel Eaten Potato provides 186mg of sodium — about 8% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Peel Eaten Potato?
Peel Eaten Potato contains 533mg of potassium per 100.0g serving, equivalent to about 27% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Peel Eaten Potato?
Dialysis patients have stricter mineral limits. Given Peel Eaten Potato 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.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines