CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🍚 Grains & Starches
Moderate
Whole Grain Noodles
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
148 kcal
Protein
6.0 g
Carbs
29.9 g
Fat
1.7 g
Phosphorus Learn more →
126 mg
Sodium Learn more →
210 mg
Potassium Learn more →
95 mg
Source & Notes
USDA FNDDS (foodCode: 56113000)
Frequently Asked Questions
Is Whole Grain Noodles safe for people with kidney disease?
Whole Grain Noodles is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 126.0mg phosphorus, 210.0mg sodium, and 95.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Whole Grain Noodles?
A 100.0g serving of Whole Grain Noodles contains 126mg of phosphorus, which is approximately 13% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Whole Grain Noodles?
Per 100.0g serving, Whole Grain Noodles provides 210mg of sodium — about 9% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Whole Grain Noodles?
Whole Grain Noodles contains 95mg 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 Whole Grain Noodles?
Dialysis patients have stricter mineral limits. Given Whole Grain Noodles is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. Your dialysis team can give you personalised portion advice.
Where to Buy Whole Grain Noodles
Shop from trusted retailers — we may earn a small commission at no extra cost.
Shop Whole Grain Noodles on Amazon
Shop now
Affiliate Disclosure: As an Amazon Associate, KidneyFoods earns from qualifying purchases. This helps keep the site free — at no extra cost to you.
More Grains & Starches
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines