CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Grains & Starches
Limit
Cheese And Vegetables Gluten-free Thin Crust Pizza
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
223 kcal
Protein
7.2 g
Carbs
22.7 g
Fat
11.6 g
Phosphorus Learn more →
141 mg
Sodium Learn more →
437 mg
Potassium Learn more →
119 mg
Source & Notes
USDA FNDDS (foodCode: 58109140)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Cheese And Vegetables Gluten-free Thin Crust Pizza safe for people with kidney disease?
Cheese And Vegetables Gluten-free Thin Crust Pizza is rated Limit for CKD patients. Limit intake if you have CKD. With 141.0mg phosphorus, 437.0mg sodium, and 119.0mg 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 Cheese And Vegetables Gluten-free Thin Crust Pizza?
A 100.0g serving of Cheese And Vegetables Gluten-free Thin Crust Pizza contains 141mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cheese And Vegetables Gluten-free Thin Crust Pizza?
Per 100.0g serving, Cheese And Vegetables Gluten-free Thin Crust Pizza provides 437mg of sodium — about 19% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cheese And Vegetables Gluten-free Thin Crust Pizza?
Cheese And Vegetables Gluten-free Thin Crust Pizza contains 119mg of potassium per 100.0g serving, equivalent to about 6% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cheese And Vegetables Gluten-free Thin Crust Pizza?
Dialysis patients have stricter mineral limits. Given Cheese And Vegetables Gluten-free Thin Crust Pizza 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