CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Avoid
Sweetened Whole Wheat And Rice Cereal Crispy
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
419 kcal
Protein
3.2 g
Carbs
80.6 g
Fat
9.7 g
Phosphorus Learn more →
129 mg
Sodium Learn more →
710 mg
Potassium Learn more →
161 mg
Source & Notes
USDA Branded (fdc_id: 1625835) · General Mills, Inc.
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Sweetened Whole Wheat And Rice Cereal Crispy safe for people with kidney disease?
Sweetened Whole Wheat And Rice Cereal Crispy is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 129.0mg phosphorus, 710.0mg sodium, and 161.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Sweetened Whole Wheat And Rice Cereal Crispy?
A 100.0g serving of Sweetened Whole Wheat And Rice Cereal Crispy contains 129mg of phosphorus, which is approximately 13% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Sweetened Whole Wheat And Rice Cereal Crispy?
Per 100.0g serving, Sweetened Whole Wheat And Rice Cereal Crispy provides 710mg of sodium — about 31% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Sweetened Whole Wheat And Rice Cereal Crispy?
Sweetened Whole Wheat And Rice Cereal Crispy contains 161mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Sweetened Whole Wheat And Rice Cereal Crispy?
Dialysis patients have stricter mineral limits. Given Sweetened Whole Wheat And Rice Cereal Crispy is rated Avoid (Avoid or eat rarely 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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Ns As To Fat Spanish Rice
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines