CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Grains & Starches
Limit
Spaghetti Whole Wheat Spaghetti Product Anthony's
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
339 kcal
Protein
12.5 g
Carbs
71.4 g
Fat
2.7 g
Phosphorus Learn more →
446 mg
Sodium Learn more →
0 mg
Potassium Learn more →
518 mg
Source & Notes
USDA Branded (fdc_id: 1855874) · Bay Valley Foods, LLC
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Spaghetti Whole Wheat Spaghetti Product Anthony's safe for people with kidney disease?
Spaghetti Whole Wheat Spaghetti Product Anthony's is rated Limit for CKD patients. Limit intake if you have CKD. With 446.0mg phosphorus, 0.0mg sodium, and 518.0mg 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 Whole Wheat Spaghetti Product Anthony's?
A 100.0g serving of Spaghetti Whole Wheat Spaghetti Product Anthony's contains 446mg of phosphorus, which is approximately 45% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Spaghetti Whole Wheat Spaghetti Product Anthony's?
Per 100.0g serving, Spaghetti Whole Wheat Spaghetti Product Anthony's provides 0mg of sodium — about 0% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Spaghetti Whole Wheat Spaghetti Product Anthony's?
Spaghetti Whole Wheat Spaghetti Product Anthony's contains 518mg of potassium per 100.0g serving, equivalent to about 26% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Spaghetti Whole Wheat Spaghetti Product Anthony's?
Dialysis patients have stricter mineral limits. Given Spaghetti Whole Wheat Spaghetti Product Anthony's 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