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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Avoid
Seafood Dip
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
337 kcal
Protein
6.2 g
Carbs
4.2 g
Fat
32.8 g
Phosphorus Learn more →
113 mg
Sodium Learn more →
715 mg
Potassium Learn more →
102 mg
Source & Notes
USDA FNDDS (foodCode: 14620130)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
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Diabetes Care Protein 16 G Shake, French Vanilla, French Vanilla
Phosphorus42 mg
Sodium76 mg
Potassium131 mg
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Artisan-Style Cottage Cheese
Phosphorus67 mg
Sodium160 mg
Potassium107 mg
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Apricot Mango Light Fat Free Yogurt, Apricot Mango
Phosphorus88 mg
Sodium50 mg
Potassium165 mg
Greek Plain Whole Milk Yogurt
Phosphorus125 mg
Sodium33 mg
Potassium146 mg
Frequently Asked Questions
Is Seafood Dip safe for people with kidney disease?
Seafood Dip is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 113.0mg phosphorus, 715.0mg sodium, and 102.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Seafood Dip?
A 100.0g serving of Seafood Dip contains 113mg of phosphorus, which is approximately 11% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Seafood Dip?
Per 100.0g serving, Seafood Dip provides 715mg of sodium — about 31% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Seafood Dip?
Seafood Dip contains 102mg of potassium per 100.0g serving, equivalent to about 5% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Seafood Dip?
Dialysis patients have stricter mineral limits. Given Seafood Dip is rated Avoid (Avoid or eat rarely 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