CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Avoid
Roasted Cashews Halves & Pieces & Roasted
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
571 kcal
Protein
17.9 g
Carbs
28.6 g
Fat
46.4 g
Phosphorus Learn more →
536 mg
Sodium Learn more →
411 mg
Potassium Learn more →
607 mg
Source & Notes
USDA Branded (fdc_id: 1707270) · Tops Markets, LLC
Kidney-Friendly Alternatives
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Pancake Syrup 32fo Karo
Phosphorus0 mg
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Potassium0 mg
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Phosphorus10 mg
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Frequently Asked Questions
Is Roasted Cashews Halves & Pieces & Roasted safe for people with kidney disease?
Roasted Cashews Halves & Pieces & Roasted is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 536.0mg phosphorus, 411.0mg sodium, and 607.0mg 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 Roasted Cashews Halves & Pieces & Roasted?
A 100.0g serving of Roasted Cashews Halves & Pieces & Roasted contains 536mg of phosphorus, which is approximately 54% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Roasted Cashews Halves & Pieces & Roasted?
Per 100.0g serving, Roasted Cashews Halves & Pieces & Roasted provides 411mg of sodium — about 18% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Roasted Cashews Halves & Pieces & Roasted?
Roasted Cashews Halves & Pieces & Roasted contains 607mg of potassium per 100.0g serving, equivalent to about 30% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Roasted Cashews Halves & Pieces & Roasted?
Dialysis patients have stricter mineral limits. Given Roasted Cashews Halves & Pieces & Roasted 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