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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Avoid
Potato Chips Salsa Verde Utz
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
536 kcal
Protein
7.1 g
Carbs
60.7 g
Fat
32.1 g
Phosphorus Learn more →
143 mg
Sodium Learn more →
714 mg
Potassium Learn more →
1210 mg
Source & Notes
USDA Branded (fdc_id: 2043462) · UTZ Quality Foods, LLC
Kidney-Friendly Alternatives
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12oz Can Pink Grapefruit Dry
Phosphorus0 mg
Sodium0 mg
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Phosphorus3 mg
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Hard Cider
Phosphorus6 mg
Sodium4 mg
Potassium54 mg
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Liquid Soy-based Nutritional Drink Or Shake
Phosphorus115 mg
Sodium77 mg
Potassium138 mg
Frequently Asked Questions
Is Potato Chips Salsa Verde Utz safe for people with kidney disease?
Potato Chips Salsa Verde Utz is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 143.0mg phosphorus, 714.0mg sodium, and 1210.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Potato Chips Salsa Verde Utz?
A 100.0g serving of Potato Chips Salsa Verde Utz contains 143mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Potato Chips Salsa Verde Utz?
Per 100.0g serving, Potato Chips Salsa Verde Utz provides 714mg of sodium — about 31% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Potato Chips Salsa Verde Utz?
Potato Chips Salsa Verde Utz contains 1210mg of potassium per 100.0g serving, equivalent to about 61% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Potato Chips Salsa Verde Utz?
Dialysis patients have stricter mineral limits. Given Potato Chips Salsa Verde Utz is rated Avoid (Avoid or eat rarely 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