CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Cheese Dip With Chili Pepper
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
143 kcal
Protein
3.1 g
Carbs
11.1 g
Fat
9.5 g
Phosphorus Learn more →
200 mg
Sodium Learn more →
796 mg
Potassium Learn more →
105 mg
Source & Notes
USDA FNDDS (foodCode: 14620150)
Kidney-Friendly Alternatives
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Wild Berry Wild Berry Flavored C-charged Fruit+yogurt Smoothie
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Sodium43 mg
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Vanilla Vanilla Flavor Organic Non Dairy Protein Shake
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Potassium85 mg
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Potassium107 mg
Original Original Oatmilk
Phosphorus112 mg
Sodium42 mg
Potassium162 mg
Frequently Asked Questions
Is Cheese Dip With Chili Pepper safe for people with kidney disease?
Cheese Dip With Chili Pepper is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 200.0mg phosphorus, 796.0mg sodium, and 105.0mg 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 Cheese Dip With Chili Pepper?
A 100.0g serving of Cheese Dip With Chili Pepper contains 200mg 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 Dip With Chili Pepper?
Per 100.0g serving, Cheese Dip With Chili Pepper provides 796mg of sodium — about 35% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cheese Dip With Chili Pepper?
Cheese Dip With Chili Pepper contains 105mg 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 Cheese Dip With Chili Pepper?
Dialysis patients have stricter mineral limits. Given Cheese Dip With Chili Pepper 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