CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Limit
Thick Crust Pizza With Cheese And Extra Vegetables
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
240 kcal
Protein
9.5 g
Carbs
29.4 g
Fat
9.5 g
Phosphorus Learn more →
185 mg
Sodium Learn more →
490 mg
Potassium Learn more →
174 mg
Source & Notes
USDA FNDDS (foodCode: 58106350)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Thick Crust Pizza With Cheese And Extra Vegetables safe for people with kidney disease?
Thick Crust Pizza With Cheese And Extra Vegetables is rated Limit for CKD patients. Limit intake if you have CKD. With 185.0mg phosphorus, 490.0mg sodium, and 174.0mg 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 Thick Crust Pizza With Cheese And Extra Vegetables?
A 100.0g serving of Thick Crust Pizza With Cheese And Extra Vegetables contains 185mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Thick Crust Pizza With Cheese And Extra Vegetables?
Per 100.0g serving, Thick Crust Pizza With Cheese And Extra Vegetables provides 490mg of sodium — about 21% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Thick Crust Pizza With Cheese And Extra Vegetables?
Thick Crust Pizza With Cheese And Extra Vegetables contains 174mg 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 Thick Crust Pizza With Cheese And Extra Vegetables?
Dialysis patients have stricter mineral limits. Given Thick Crust Pizza With Cheese And Extra Vegetables 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