🥩
CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Moderate
Steak, Ns As To Type Of Meat, Ns As To Fat Eaten
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
230 kcal
Protein
27.0 g
Carbs
0.0 g
Fat
13.0 g
Phosphorus Learn more →
221 mg
Sodium Learn more →
367 mg
Potassium Learn more →
321 mg
Source & Notes
USDA FNDDS (foodCode: 21001000)
Frequently Asked Questions
Is Steak, Ns As To Type Of Meat, Ns As To Fat Eaten safe for people with kidney disease?
Steak, Ns As To Type Of Meat, Ns As To Fat Eaten is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 221.0mg phosphorus, 367.0mg sodium, and 321.0mg 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 Steak, Ns As To Type Of Meat, Ns As To Fat Eaten?
A 100.0g serving of Steak, Ns As To Type Of Meat, Ns As To Fat Eaten contains 221mg of phosphorus, which is approximately 22% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Steak, Ns As To Type Of Meat, Ns As To Fat Eaten?
Per 100.0g serving, Steak, Ns As To Type Of Meat, Ns As To Fat Eaten provides 367mg of sodium — about 16% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Steak, Ns As To Type Of Meat, Ns As To Fat Eaten?
Steak, Ns As To Type Of Meat, Ns As To Fat Eaten contains 321mg 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 Steak, Ns As To Type Of Meat, Ns As To Fat Eaten?
Dialysis patients have stricter mineral limits. Given Steak, Ns As To Type Of Meat, Ns As To Fat Eaten 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