CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Restaurant Pasta With Tomato-based Sauce And Meat
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
178 kcal
Protein
5.4 g
Carbs
17.7 g
Fat
9.3 g
Phosphorus Learn more →
56 mg
Sodium Learn more →
383 mg
Potassium Learn more →
162 mg
Source & Notes
USDA FNDDS (foodCode: 58146321)
Frequently Asked Questions
Is Restaurant Pasta With Tomato-based Sauce And Meat safe for people with kidney disease?
Restaurant Pasta With Tomato-based Sauce And Meat is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 56.0mg phosphorus, 383.0mg sodium, and 162.0mg 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 Restaurant Pasta With Tomato-based Sauce And Meat?
A 100.0g serving of Restaurant Pasta With Tomato-based Sauce And Meat contains 56mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Restaurant Pasta With Tomato-based Sauce And Meat?
Per 100.0g serving, Restaurant Pasta With Tomato-based Sauce And Meat provides 383mg of sodium — about 17% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Restaurant Pasta With Tomato-based Sauce And Meat?
Restaurant Pasta With Tomato-based Sauce And Meat contains 162mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Restaurant Pasta With Tomato-based Sauce And Meat?
Dialysis patients have stricter mineral limits. Given Restaurant Pasta With Tomato-based Sauce And Meat 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