CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Vegetable Fish In Lemon-butter Sauce With Starch Item
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
101 kcal
Protein
5.5 g
Carbs
11.0 g
Fat
3.8 g
Phosphorus Learn more →
96 mg
Sodium Learn more →
452 mg
Potassium Learn more →
94 mg
Source & Notes
USDA FNDDS (foodCode: 28150510)
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Frequently Asked Questions
Is Vegetable Fish In Lemon-butter Sauce With Starch Item safe for people with kidney disease?
Vegetable Fish In Lemon-butter Sauce With Starch Item is rated Limit for CKD patients. Limit intake if you have CKD. With 96.0mg phosphorus, 452.0mg sodium, and 94.0mg 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 Vegetable Fish In Lemon-butter Sauce With Starch Item?
A 100.0g serving of Vegetable Fish In Lemon-butter Sauce With Starch Item contains 96mg of phosphorus, which is approximately 10% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Vegetable Fish In Lemon-butter Sauce With Starch Item?
Per 100.0g serving, Vegetable Fish In Lemon-butter Sauce With Starch Item provides 452mg of sodium — about 20% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Vegetable Fish In Lemon-butter Sauce With Starch Item?
Vegetable Fish In Lemon-butter Sauce With Starch Item contains 94mg of potassium per 100.0g serving, equivalent to about 5% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Vegetable Fish In Lemon-butter Sauce With Starch Item?
Dialysis patients have stricter mineral limits. Given Vegetable Fish In Lemon-butter Sauce With Starch Item 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