CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Limit
Seafood And Added Vegetables Pasta With Cream Sauce
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
191 kcal
Protein
5.4 g
Carbs
16.0 g
Fat
11.6 g
Phosphorus Learn more →
68 mg
Sodium Learn more →
525 mg
Potassium Learn more →
88 mg
Source & Notes
USDA FNDDS (foodCode: 58146451)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Seafood And Added Vegetables Pasta With Cream Sauce safe for people with kidney disease?
Seafood And Added Vegetables Pasta With Cream Sauce is rated Limit for CKD patients. Limit intake if you have CKD. With 68.0mg phosphorus, 525.0mg sodium, and 88.0mg 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 Seafood And Added Vegetables Pasta With Cream Sauce?
A 100.0g serving of Seafood And Added Vegetables Pasta With Cream Sauce contains 68mg of phosphorus, which is approximately 7% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Seafood And Added Vegetables Pasta With Cream Sauce?
Per 100.0g serving, Seafood And Added Vegetables Pasta With Cream Sauce provides 525mg of sodium — about 23% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Seafood And Added Vegetables Pasta With Cream Sauce?
Seafood And Added Vegetables Pasta With Cream Sauce contains 88mg of potassium per 100.0g serving, equivalent to about 4% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Seafood And Added Vegetables Pasta With Cream Sauce?
Dialysis patients have stricter mineral limits. Given Seafood And Added Vegetables Pasta With Cream Sauce 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