CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Red & Wild Rice With Quinoa Rice & Quinoa Brown
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
379 kcal
Protein
8.6 g
Carbs
77.6 g
Fat
2.6 g
Phosphorus Learn more →
297 mg
Sodium Learn more →
17 mg
Potassium Learn more →
176 mg
Source & Notes
USDA Branded (fdc_id: 1870696) · Riviana Foods Inc.
Frequently Asked Questions
Is Red & Wild Rice With Quinoa Rice & Quinoa Brown safe for people with kidney disease?
Red & Wild Rice With Quinoa Rice & Quinoa Brown is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 297.0mg phosphorus, 17.0mg sodium, and 176.0mg 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 Red & Wild Rice With Quinoa Rice & Quinoa Brown?
A 100.0g serving of Red & Wild Rice With Quinoa Rice & Quinoa Brown contains 297mg of phosphorus, which is approximately 30% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Red & Wild Rice With Quinoa Rice & Quinoa Brown?
Per 100.0g serving, Red & Wild Rice With Quinoa Rice & Quinoa Brown provides 17mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Red & Wild Rice With Quinoa Rice & Quinoa Brown?
Red & Wild Rice With Quinoa Rice & Quinoa Brown contains 176mg 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 Red & Wild Rice With Quinoa Rice & Quinoa Brown?
Dialysis patients have stricter mineral limits. Given Red & Wild Rice With Quinoa Rice & Quinoa Brown 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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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines