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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥦 Vegetables
Limit
Salsa, Red, Homemade
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
34 kcal
Protein
1.4 g
Carbs
6.7 g
Fat
0.2 g
Phosphorus Learn more →
32 mg
Sodium Learn more →
656 mg
Potassium Learn more →
258 mg
Source & Notes
USDA FNDDS (foodCode: 74402200)
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Baby Carrots
Phosphorus29 mg
Sodium62 mg
Potassium237 mg
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Toddler Meal, Rice And Vegetables
Phosphorus47 mg
Sodium180 mg
Potassium132 mg
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Green Beans, Frozen, No Added Fat (Cooked)
Phosphorus29 mg
Sodium117 mg
Potassium159 mg
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Premium No Pulp Orange Juice, Orange
Phosphorus12 mg
Sodium0 mg
Potassium188 mg
Frequently Asked Questions
Is Salsa, Red, Homemade safe for people with kidney disease?
Salsa, Red, Homemade is rated Limit for CKD patients. Limit intake if you have CKD. With 32.0mg phosphorus, 656.0mg sodium, and 258.0mg 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 Salsa, Red, Homemade?
A 100.0g serving of Salsa, Red, Homemade contains 32mg of phosphorus, which is approximately 3% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Salsa, Red, Homemade?
Per 100.0g serving, Salsa, Red, Homemade provides 656mg of sodium — about 29% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Salsa, Red, Homemade?
Salsa, Red, Homemade contains 258mg 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 Salsa, Red, Homemade?
Dialysis patients have stricter mineral limits. Given Salsa, Red, Homemade 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