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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Veal Parmigiana
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
204 kcal
Protein
15.3 g
Carbs
8.3 g
Fat
11.9 g
Phosphorus Learn more →
215 mg
Sodium Learn more →
436 mg
Potassium Learn more →
248 mg
Source & Notes
USDA FNDDS (foodCode: 27135110)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
🥩
2% Reduced Fat Ultra-Filtered Milk
Phosphorus125 mg
Sodium50 mg
Potassium167 mg
Yogurt, Whole Milk, Flavors Other Than Fruit
Phosphorus87 mg
Sodium36 mg
Potassium141 mg
Frozen Yogurt Cone, Vanilla, Waffle Cone
Phosphorus90 mg
Sodium77 mg
Potassium155 mg
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Low Fat Yogurt Tubes, Strawberry Watermelon Punch
Phosphorus94 mg
Sodium47 mg
Potassium141 mg
Frequently Asked Questions
Is Veal Parmigiana safe for people with kidney disease?
Veal Parmigiana is rated Limit for CKD patients. Limit intake if you have CKD. With 215.0mg phosphorus, 436.0mg sodium, and 248.0mg 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 Veal Parmigiana?
A 100.0g serving of Veal Parmigiana contains 215mg of phosphorus, which is approximately 22% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Veal Parmigiana?
Per 100.0g serving, Veal Parmigiana provides 436mg of sodium — about 19% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Veal Parmigiana?
Veal Parmigiana contains 248mg 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 Veal Parmigiana?
Dialysis patients have stricter mineral limits. Given Veal Parmigiana 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