CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Limit
Thick Crust Pizza With Meat Other Than Pepperoni
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
270 kcal
Protein
10.8 g
Carbs
27.7 g
Fat
13.0 g
Phosphorus Learn more →
177 mg
Sodium Learn more →
463 mg
Potassium Learn more →
160 mg
Source & Notes
USDA FNDDS (foodCode: 58106606)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Thick Crust Pizza With Meat Other Than Pepperoni safe for people with kidney disease?
Thick Crust Pizza With Meat Other Than Pepperoni is rated Limit for CKD patients. Limit intake if you have CKD. With 177.0mg phosphorus, 463.0mg sodium, and 160.0mg 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 Meat Other Than Pepperoni?
A 100.0g serving of Thick Crust Pizza With Meat Other Than Pepperoni contains 177mg of phosphorus, which is approximately 18% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Thick Crust Pizza With Meat Other Than Pepperoni?
Per 100.0g serving, Thick Crust Pizza With Meat Other Than Pepperoni provides 463mg of sodium — about 20% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Thick Crust Pizza With Meat Other Than Pepperoni?
Thick Crust Pizza With Meat Other Than Pepperoni contains 160mg 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 Thick Crust Pizza With Meat Other Than Pepperoni?
Dialysis patients have stricter mineral limits. Given Thick Crust Pizza With Meat Other Than Pepperoni 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.
More Grains & Starches
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines