CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Safe
Vanilla Cream Pie
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
286 kcal
Protein
2.5 g
Carbs
32.3 g
Fat
16.3 g
Phosphorus Learn more →
49 mg
Sodium Learn more →
176 mg
Potassium Learn more →
76 mg
Source & Notes
USDA FNDDS (foodCode: 53365000)
Frequently Asked Questions
Is Vanilla Cream Pie safe for people with kidney disease?
Vanilla Cream Pie is rated Safe for CKD patients. Good choice for kidney disease patients. With 49.0mg phosphorus, 176.0mg sodium, and 76.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Vanilla Cream Pie?
A 100.0g serving of Vanilla Cream Pie contains 49mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Vanilla Cream Pie?
Per 100.0g serving, Vanilla Cream Pie provides 176mg of sodium — about 8% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Vanilla Cream Pie?
Vanilla Cream Pie contains 76mg of potassium per 100.0g serving, equivalent to about 4% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Vanilla Cream Pie?
Dialysis patients have stricter mineral limits. Given Vanilla Cream Pie is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. Your dialysis team can give you personalised portion advice.
More Grains & Starches
Fruit Fruit Flavor Sweetened Multi-grain Cereal
Phosphorus62 mg
Sodium469 mg
Potassium109 mg
Dressing With Chicken Or Turkey And Vegetables
Phosphorus96 mg
Sodium509 mg
Potassium128 mg
Woven Wheat Flavored Crackers
Phosphorus316 mg
Sodium750 mg
Potassium314 mg
Vanilla Buttermilk Vanilla Buttermilk Flavored Protein Waffles
Phosphorus263 mg
Sodium316 mg
Potassium500 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines