CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Safe
Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
88 kcal
Protein
3.5 g
Carbs
16.5 g
Fat
0.9 g
Phosphorus Learn more →
118 mg
Sodium Learn more →
59 mg
Potassium Learn more →
182 mg
Source & Notes
USDA Branded (fdc_id: 2189356) · Stater Bros. Markets Inc.
Frequently Asked Questions
Is Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt safe for people with kidney disease?
Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt is rated Safe for CKD patients. Good choice for kidney disease patients. With 118.0mg phosphorus, 59.0mg sodium, and 182.0mg 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 Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt?
A 100.0g serving of Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt contains 118mg of phosphorus, which is approximately 12% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt?
Per 100.0g serving, Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt provides 59mg of sodium — about 3% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt?
Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt contains 182mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt?
Dialysis patients have stricter mineral limits. Given Raspberry Raspberry Fruit On The Bottom Lowfat Yogurt 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