CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Snacks
Avoid
Dry Roasted With Sea Salt Shelled Pistachios
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
567 kcal
Protein
20.0 g
Carbs
30.0 g
Fat
43.3 g
Phosphorus Learn more →
500 mg
Sodium Learn more →
383 mg
Potassium Learn more →
1000 mg
Source & Notes
USDA Branded (fdc_id: 2041451) · Setton International Foods Inc
Kidney-Friendly Alternatives
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Frequently Asked Questions
Is Dry Roasted With Sea Salt Shelled Pistachios safe for people with kidney disease?
Dry Roasted With Sea Salt Shelled Pistachios is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 500.0mg phosphorus, 383.0mg sodium, and 1000.0mg 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 Dry Roasted With Sea Salt Shelled Pistachios?
A 100.0g serving of Dry Roasted With Sea Salt Shelled Pistachios contains 500mg of phosphorus, which is approximately 50% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Dry Roasted With Sea Salt Shelled Pistachios?
Per 100.0g serving, Dry Roasted With Sea Salt Shelled Pistachios provides 383mg of sodium — about 17% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Dry Roasted With Sea Salt Shelled Pistachios?
Dry Roasted With Sea Salt Shelled Pistachios contains 1000mg of potassium per 100.0g serving, equivalent to about 50% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Dry Roasted With Sea Salt Shelled Pistachios?
Dialysis patients have stricter mineral limits. Given Dry Roasted With Sea Salt Shelled Pistachios 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.
Where to Buy Dry Roasted With Sea Salt Shelled Pistachios
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines