🥩
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Moderate
Spaghetti Sauce With Seafood And Added Vegetables
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
60 kcal
Protein
5.4 g
Carbs
6.6 g
Fat
1.3 g
Phosphorus Learn more →
81 mg
Sodium Learn more →
353 mg
Potassium Learn more →
323 mg
Source & Notes
USDA FNDDS (foodCode: 27150155)
Frequently Asked Questions
Is Spaghetti Sauce With Seafood And Added Vegetables safe for people with kidney disease?
Spaghetti Sauce With Seafood And Added Vegetables is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 81.0mg phosphorus, 353.0mg sodium, and 323.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Spaghetti Sauce With Seafood And Added Vegetables?
A 100.0g serving of Spaghetti Sauce With Seafood And Added Vegetables contains 81mg 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 And Added Vegetables?
Per 100.0g serving, Spaghetti Sauce With Seafood And Added Vegetables provides 353mg of sodium — about 15% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Spaghetti Sauce With Seafood And Added Vegetables?
Spaghetti Sauce With Seafood And Added Vegetables contains 323mg 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 And Added Vegetables?
Dialysis patients have stricter mineral limits. Given Spaghetti Sauce With Seafood And Added Vegetables is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. 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