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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Salad Shrimp
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
118 kcal
Protein
24.7 g
Carbs
0.0 g
Fat
1.8 g
Phosphorus Learn more →
306 mg
Sodium Learn more →
424 mg
Potassium Learn more →
259 mg
Source & Notes
USDA Branded (fdc_id: 2489205) · Food Town Stores Inc.
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
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Simply, Strawberry Flavored Low Fat Yogurt, Strawberry
Phosphorus94 mg
Sodium47 mg
Potassium141 mg
Yogurt, Greek, Strawberry
Phosphorus113 mg
Sodium32 mg
Potassium133 mg
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Milk, Chocolate
Phosphorus85 mg
Sodium81 mg
Potassium186 mg
🥩
Plus Protein 13 G Nutrition Shake, Chocolate, Chocolate
Phosphorus125 mg
Sodium92 mg
Potassium246 mg
Frequently Asked Questions
Is Salad Shrimp safe for people with kidney disease?
Salad Shrimp is rated Limit for CKD patients. Limit intake if you have CKD. With 306.0mg phosphorus, 424.0mg sodium, and 259.0mg 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 Salad Shrimp?
A 100.0g serving of Salad Shrimp contains 306mg of phosphorus, which is approximately 31% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Salad Shrimp?
Per 100.0g serving, Salad Shrimp provides 424mg of sodium — about 18% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Salad Shrimp?
Salad Shrimp contains 259mg of potassium per 100.0g serving, equivalent to about 13% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Salad Shrimp?
Dialysis patients have stricter mineral limits. Given Salad Shrimp 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