CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Grains & Starches
Limit
Cheese And Vegetables Whole Wheat Thin Crust Pizza
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
226 kcal
Protein
9.6 g
Carbs
24.4 g
Fat
10.6 g
Phosphorus Learn more →
199 mg
Sodium Learn more →
483 mg
Potassium Learn more →
184 mg
Source & Notes
USDA FNDDS (foodCode: 58109050)
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Cheese And Vegetables Whole Wheat Thin Crust Pizza safe for people with kidney disease?
Cheese And Vegetables Whole Wheat Thin Crust Pizza is rated Limit for CKD patients. Limit intake if you have CKD. With 199.0mg phosphorus, 483.0mg sodium, and 184.0mg 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 Whole Wheat Thin Crust Pizza?
A 100.0g serving of Cheese And Vegetables Whole Wheat Thin Crust Pizza contains 199mg of phosphorus, which is approximately 20% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cheese And Vegetables Whole Wheat Thin Crust Pizza?
Per 100.0g serving, Cheese And Vegetables Whole Wheat Thin Crust Pizza provides 483mg of sodium — about 21% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cheese And Vegetables Whole Wheat Thin Crust Pizza?
Cheese And Vegetables Whole Wheat Thin Crust Pizza contains 184mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cheese And Vegetables Whole Wheat Thin Crust Pizza?
Dialysis patients have stricter mineral limits. Given Cheese And Vegetables Whole Wheat 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