CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Plain French Toast
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
273 kcal
Protein
10.4 g
Carbs
32.3 g
Fat
11.4 g
Phosphorus Learn more →
148 mg
Sodium Learn more →
302 mg
Potassium Learn more →
135 mg
Source & Notes
USDA FNDDS (foodCode: 55301000)
Frequently Asked Questions
Is Plain French Toast safe for people with kidney disease?
Plain French Toast is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 148.0mg phosphorus, 302.0mg sodium, and 135.0mg 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 Plain French Toast?
A 100.0g serving of Plain French Toast contains 148mg of phosphorus, which is approximately 15% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Plain French Toast?
Per 100.0g serving, Plain French Toast provides 302mg of sodium — about 13% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Plain French Toast?
Plain French Toast contains 135mg of potassium per 100.0g serving, equivalent to about 7% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Plain French Toast?
Dialysis patients have stricter mineral limits. Given Plain French Toast 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
Toasted Cinnamon Squares Whole Wheat And Rice Cereal With Cinnamon
Phosphorus125 mg
Sodium469 mg
Potassium188 mg
Meat With Beans And Rice Burrito
Phosphorus151 mg
Sodium453 mg
Potassium173 mg
With Egg Congee
Phosphorus47 mg
Sodium213 mg
Potassium35 mg
Organic
Phosphorus1670 mg
Sodium0 mg
Potassium1200 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines