CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Avoid
Shelled Pistachios With Sea Salt Private Selection
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
571 kcal
Protein
20.0 g
Carbs
25.7 g
Fat
45.7 g
Phosphorus Learn more →
429 mg
Sodium Learn more →
400 mg
Potassium Learn more →
1030 mg
Source & Notes
USDA Branded (fdc_id: 2030533) · The Kroger Co.
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Frequently Asked Questions
Is Shelled Pistachios With Sea Salt Private Selection safe for people with kidney disease?
Shelled Pistachios With Sea Salt Private Selection is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 429.0mg phosphorus, 400.0mg sodium, and 1030.0mg 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 Shelled Pistachios With Sea Salt Private Selection?
A 100.0g serving of Shelled Pistachios With Sea Salt Private Selection contains 429mg of phosphorus, which is approximately 43% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Shelled Pistachios With Sea Salt Private Selection?
Per 100.0g serving, Shelled Pistachios With Sea Salt Private Selection provides 400mg of sodium — about 17% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Shelled Pistachios With Sea Salt Private Selection?
Shelled Pistachios With Sea Salt Private Selection contains 1030mg of potassium per 100.0g serving, equivalent to about 52% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Shelled Pistachios With Sea Salt Private Selection?
Dialysis patients have stricter mineral limits. Given Shelled Pistachios With Sea Salt Private Selection 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