CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Stick Fish
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
277 kcal
Protein
11.0 g
Carbs
21.7 g
Fat
16.2 g
Phosphorus Learn more →
191 mg
Sodium Learn more →
402 mg
Potassium Learn more →
185 mg
Source & Notes
USDA FNDDS (foodCode: 26100270)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Vanilla Vanilla Flavored Nutrition Shake
Phosphorus150 mg
Sodium56 mg
Potassium121 mg
Vanilla Shake Grow & Gain Vanilla Shake
Phosphorus84 mg
Sodium38 mg
Potassium148 mg
Balanced Nutritional Drink Vanilla Encircle
Phosphorus104 mg
Sodium79 mg
Potassium175 mg
Original Original Oatmilk Non-dairy Oat Beverage
Phosphorus112 mg
Sodium58 mg
Potassium162 mg
Frequently Asked Questions
Is Stick Fish safe for people with kidney disease?
Stick Fish is rated Limit for CKD patients. Limit intake if you have CKD. With 191.0mg phosphorus, 402.0mg sodium, and 185.0mg 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 Stick Fish?
A 100.0g serving of Stick Fish contains 191mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Stick Fish?
Per 100.0g serving, Stick Fish provides 402mg of sodium — about 17% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Stick Fish?
Stick Fish contains 185mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Stick Fish?
Dialysis patients have stricter mineral limits. Given Stick Fish 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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Phosphorus170 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines