CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Pusit (Squid)
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
92 kcal
Protein
15.0 g
Carbs
3.0 g
Fat
1.0 g
Phosphorus Learn more →
221 mg
Sodium Learn more →
44 mg
Potassium Learn more →
246 mg
Source & Notes
Imported from filipino-foods. Adobong pusit.
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Pineapple Artisan-style Cottage Cheese
Phosphorus67 mg
Sodium160 mg
Potassium107 mg
Rich Chocolate Rich Chocolate Original Balanced Nutritional Drink
Phosphorus84 mg
Sodium63 mg
Potassium245 mg
Enfamil Ar Ready-to-feed Infant Formula
Phosphorus34 mg
Sodium26 mg
Potassium70 mg
Yogurt Tube
Phosphorus122 mg
Sodium60 mg
Potassium204 mg
Frequently Asked Questions
Is Pusit (Squid) safe for people with kidney disease?
Pusit (Squid) is rated Limit for CKD patients. Limit intake if you have CKD. With 221.0mg phosphorus, 44.0mg sodium, and 246.0mg 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 Pusit (Squid)?
A 100.0g serving of Pusit (Squid) contains 221mg of phosphorus, which is approximately 22% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Pusit (Squid)?
Per 100.0g serving, Pusit (Squid) provides 44mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Pusit (Squid)?
Pusit (Squid) contains 246mg of potassium per 100.0g serving, equivalent to about 12% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Pusit (Squid)?
Dialysis patients have stricter mineral limits. Given Pusit (Squid) 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: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines