CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Thigh Skin Eaten Turkey
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
182 kcal
Protein
24.4 g
Carbs
0.3 g
Fat
9.3 g
Phosphorus Learn more →
194 mg
Sodium Learn more →
457 mg
Potassium Learn more →
256 mg
Source & Notes
USDA FNDDS (foodCode: 24202460)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Milk Chocolate Milk Chocolate Pure Milk Protein Shake
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Sodium71 mg
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Phosphorus88 mg
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Therapeutic Nutrition
Phosphorus71 mg
Sodium79 mg
Potassium112 mg
Strawberry Banana Lowfat Yogurt Drink
Phosphorus87 mg
Sodium48 mg
Potassium159 mg
Frequently Asked Questions
Is Thigh Skin Eaten Turkey safe for people with kidney disease?
Thigh Skin Eaten Turkey is rated Limit for CKD patients. Limit intake if you have CKD. With 194.0mg phosphorus, 457.0mg sodium, and 256.0mg 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 Thigh Skin Eaten Turkey?
A 100.0g serving of Thigh Skin Eaten Turkey contains 194mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Thigh Skin Eaten Turkey?
Per 100.0g serving, Thigh Skin Eaten Turkey provides 457mg of sodium — about 20% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Thigh Skin Eaten Turkey?
Thigh Skin Eaten Turkey contains 256mg 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 Thigh Skin Eaten Turkey?
Dialysis patients have stricter mineral limits. Given Thigh Skin Eaten Turkey 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