CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍿 Snacks
Avoid
Whole Almonds
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
571 kcal
Protein
21.4 g
Carbs
21.4 g
Fat
50.0 g
Phosphorus Learn more →
536 mg
Sodium Learn more →
0 mg
Potassium Learn more →
714 mg
Source & Notes
USDA Branded (fdc_id: 2081545) · Texas Star Nut & Food Company, Inc.
Kidney-Friendly Alternatives
Looking for safer choices in Snacks? Try these instead:
Cola Diet Soft Drink
Phosphorus9 mg
Sodium8 mg
Potassium8 mg
Pure Coconut Water Lemonade Vita Coco
Phosphorus8 mg
Sodium12 mg
Potassium175 mg
Fruit Punch Sport Fruit Punch Electrolyte Solution
Phosphorus39 mg
Sodium136 mg
Potassium131 mg
12oz Sleek Can Raspberry Rose Seltzer
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
Frequently Asked Questions
Is Whole Almonds safe for people with kidney disease?
Whole Almonds is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 536.0mg phosphorus, 0.0mg sodium, and 714.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Whole Almonds?
A 100.0g serving of Whole Almonds contains 536mg of phosphorus, which is approximately 54% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Whole Almonds?
Per 100.0g serving, Whole Almonds provides 0mg of sodium — about 0% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Whole Almonds?
Whole Almonds contains 714mg of potassium per 100.0g serving, equivalent to about 36% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Whole Almonds?
Dialysis patients have stricter mineral limits. Given Whole Almonds is rated Avoid (Avoid or eat rarely 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