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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Scallops, Fried
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
217 kcal
Protein
11.1 g
Carbs
14.1 g
Fat
12.5 g
Phosphorus Learn more →
277 mg
Sodium Learn more →
466 mg
Potassium Learn more →
180 mg
Source & Notes
USDA FNDDS (foodCode: 26317140)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
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Lemon Lime Electrolyte Solutions, Lemon Lime
Phosphorus39 mg
Sodium136 mg
Potassium131 mg
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Eggnog Flavored Complete Nutrition Drink, Eggnog
Phosphorus97 mg
Sodium69 mg
Potassium139 mg
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Low Fat Yogurt, Wild Berry Blue, Cotton Candy
Phosphorus71 mg
Sodium44 mg
Potassium133 mg
Strawberry Milk, Reduced Sugar
Phosphorus101 mg
Sodium39 mg
Potassium153 mg
Frequently Asked Questions
Is Scallops, Fried safe for people with kidney disease?
Scallops, Fried is rated Limit for CKD patients. Limit intake if you have CKD. With 277.0mg phosphorus, 466.0mg sodium, and 180.0mg 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 Scallops, Fried?
A 100.0g serving of Scallops, Fried contains 277mg of phosphorus, which is approximately 28% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Scallops, Fried?
Per 100.0g serving, Scallops, Fried provides 466mg of sodium — about 20% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Scallops, Fried?
Scallops, Fried contains 180mg 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 Scallops, Fried?
Dialysis patients have stricter mineral limits. Given Scallops, Fried 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