CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Puerto Rican Style Cookies
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
506 kcal
Protein
6.3 g
Carbs
67.9 g
Fat
23.2 g
Phosphorus Learn more →
63 mg
Sodium Learn more →
271 mg
Potassium Learn more →
79 mg
Source & Notes
USDA FNDDS (foodCode: 53270100)
Frequently Asked Questions
Is Puerto Rican Style Cookies safe for people with kidney disease?
Puerto Rican Style Cookies is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 63.0mg phosphorus, 271.0mg sodium, and 79.0mg 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 Puerto Rican Style Cookies?
A 100.0g serving of Puerto Rican Style Cookies contains 63mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Puerto Rican Style Cookies?
Per 100.0g serving, Puerto Rican Style Cookies provides 271mg of sodium — about 12% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Puerto Rican Style Cookies?
Puerto Rican Style Cookies contains 79mg of potassium per 100.0g serving, equivalent to about 4% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Puerto Rican Style Cookies?
Dialysis patients have stricter mineral limits. Given Puerto Rican Style Cookies 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.
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Phosphorus216 mg
Sodium0 mg
Potassium245 mg
Cinnamon Crunch Cinnamon Crunch Sweetened Whole Wheat & Rice Cereal
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Sodium581 mg
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Coco Krunch Coco Krunch Sweetened Rice Cereal
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Sweetened Puffed Wheat Cereal Sweetened Puffed Wheat Cereal
Phosphorus148 mg
Sodium241 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines