CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Limit
Spaghetti Sauce With Seafood
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
64 kcal
Protein
5.3 g
Carbs
7.1 g
Fat
1.5 g
Phosphorus Learn more →
77 mg
Sodium Learn more →
432 mg
Potassium Learn more →
326 mg
Source & Notes
USDA FNDDS (foodCode: 27150151)
Kidney-Friendly Alternatives
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Probiotic Lowfat Yogurt
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Sodium53 mg
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Chocolate Chocolate Gold Standard Support Immunity 24g Protein Shake
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Light Sour Cream
Phosphorus71 mg
Sodium83 mg
Potassium212 mg
Banana Nut Banana Nut Original Nutrition Shake
Phosphorus63 mg
Sodium89 mg
Potassium198 mg
Frequently Asked Questions
Is Spaghetti Sauce With Seafood safe for people with kidney disease?
Spaghetti Sauce With Seafood is rated Limit for CKD patients. Limit intake if you have CKD. With 77.0mg phosphorus, 432.0mg sodium, and 326.0mg 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 Spaghetti Sauce With Seafood?
A 100.0g serving of Spaghetti Sauce With Seafood contains 77mg of phosphorus, which is approximately 8% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Spaghetti Sauce With Seafood?
Per 100.0g serving, Spaghetti Sauce With Seafood provides 432mg of sodium — about 19% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Spaghetti Sauce With Seafood?
Spaghetti Sauce With Seafood contains 326mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Spaghetti Sauce With Seafood?
Dialysis patients have stricter mineral limits. Given Spaghetti Sauce With Seafood 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