🍿
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Avoid
Shearer'S, Potato Chips, Italian Sausage & Peppers
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
536 kcal
Protein
7.1 g
Carbs
53.6 g
Fat
35.7 g
Phosphorus Learn more →
143 mg
Sodium Learn more →
750 mg
Potassium Learn more →
929 mg
Source & Notes
USDA Branded (fdc_id: 2490574) · Shearer's Foods LLC
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Frequently Asked Questions
Is Shearer'S, Potato Chips, Italian Sausage & Peppers safe for people with kidney disease?
Shearer'S, Potato Chips, Italian Sausage & Peppers is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 143.0mg phosphorus, 750.0mg sodium, and 929.0mg 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 Shearer'S, Potato Chips, Italian Sausage & Peppers?
A 100.0g serving of Shearer'S, Potato Chips, Italian Sausage & Peppers contains 143mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Shearer'S, Potato Chips, Italian Sausage & Peppers?
Per 100.0g serving, Shearer'S, Potato Chips, Italian Sausage & Peppers provides 750mg of sodium — about 33% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Shearer'S, Potato Chips, Italian Sausage & Peppers?
Shearer'S, Potato Chips, Italian Sausage & Peppers contains 929mg of potassium per 100.0g serving, equivalent to about 46% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Shearer'S, Potato Chips, Italian Sausage & Peppers?
Dialysis patients have stricter mineral limits. Given Shearer'S, Potato Chips, Italian Sausage & Peppers 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