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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Steak Sandwich Or Sub On Wheat
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
247 kcal
Protein
18.9 g
Carbs
23.5 g
Fat
8.3 g
Phosphorus Learn more →
193 mg
Sodium Learn more →
406 mg
Potassium Learn more →
252 mg
Source & Notes
USDA FNDDS (foodCode: 27514020)
Kidney-Friendly Alternatives
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Phosphorus127 mg
Sodium93 mg
Potassium72 mg
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Sodium57 mg
Potassium181 mg
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Phosphorus90 mg
Sodium77 mg
Potassium155 mg
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Reduced Sugar Original Almondmilk, Reduced Sugar Original
Phosphorus8 mg
Sodium62 mg
Potassium67 mg
Frequently Asked Questions
Is Steak Sandwich Or Sub On Wheat safe for people with kidney disease?
Steak Sandwich Or Sub On Wheat is rated Limit for CKD patients. Limit intake if you have CKD. With 193.0mg phosphorus, 406.0mg sodium, and 252.0mg 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 Steak Sandwich Or Sub On Wheat?
A 100.0g serving of Steak Sandwich Or Sub On Wheat contains 193mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Steak Sandwich Or Sub On Wheat?
Per 100.0g serving, Steak Sandwich Or Sub On Wheat provides 406mg of sodium — about 18% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Steak Sandwich Or Sub On Wheat?
Steak Sandwich Or Sub On Wheat contains 252mg of potassium per 100.0g serving, equivalent to about 13% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Steak Sandwich Or Sub On Wheat?
Dialysis patients have stricter mineral limits. Given Steak Sandwich Or Sub On Wheat 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