CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Limit
Rye Toasted Bread
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
285 kcal
Protein
9.3 g
Carbs
53.1 g
Fat
3.6 g
Phosphorus Learn more →
137 mg
Sodium Learn more →
626 mg
Potassium Learn more →
182 mg
Source & Notes
USDA FNDDS (foodCode: 51401020)
Kidney-Friendly Alternatives
Looking for safer choices in Grains & Starches? Try these instead:
Berry Cobbler
Phosphorus43 mg
Sodium179 mg
Potassium118 mg
Maple & Brown Sugar Maple & Brown Sugar Quick Cooking Hot Wheat Cereal
Phosphorus44 mg
Sodium0 mg
Potassium89 mg
Marshmallow With Coconut Cookie
Phosphorus97 mg
Sodium188 mg
Potassium182 mg
Korean Dukboki Or Tteokbokki
Phosphorus70 mg
Sodium198 mg
Potassium104 mg
Frequently Asked Questions
Is Rye Toasted Bread safe for people with kidney disease?
Rye Toasted Bread is rated Limit for CKD patients. Limit intake if you have CKD. With 137.0mg phosphorus, 626.0mg sodium, and 182.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Rye Toasted Bread?
A 100.0g serving of Rye Toasted Bread contains 137mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Rye Toasted Bread?
Per 100.0g serving, Rye Toasted Bread provides 626mg of sodium — about 27% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Rye Toasted Bread?
Rye Toasted Bread 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 Rye Toasted Bread?
Dialysis patients have stricter mineral limits. Given Rye Toasted Bread is rated Limit (Limit intake 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