CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Grains & Starches
Limit
English Muffin
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
227 kcal
Protein
8.9 g
Carbs
44.2 g
Fat
1.7 g
Phosphorus Learn more →
92 mg
Sodium Learn more →
425 mg
Potassium Learn more →
109 mg
Source & Notes
USDA FNDDS (foodCode: 51186010)
Kidney-Friendly Alternatives
Looking for safer choices in Grains & Starches? Try these instead:
Plain Couscous
Phosphorus22 mg
Sodium189 mg
Potassium58 mg
Made From Reduced Fat Packaged Mix Macaroni Or Noodles With Cheese
Phosphorus121 mg
Sodium172 mg
Potassium36 mg
Cookie Type Pastry
Phosphorus110 mg
Sodium67 mg
Potassium127 mg
Brown With Carrots And Dark Green Vegetables Rice
Phosphorus90 mg
Sodium167 mg
Potassium122 mg
Frequently Asked Questions
Is English Muffin safe for people with kidney disease?
English Muffin is rated Limit for CKD patients. Limit intake if you have CKD. With 92.0mg phosphorus, 425.0mg sodium, and 109.0mg 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 English Muffin?
A 100.0g serving of English Muffin contains 92mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in English Muffin?
Per 100.0g serving, English Muffin provides 425mg of sodium — about 18% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in English Muffin?
English Muffin contains 109mg 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 English Muffin?
Dialysis patients have stricter mineral limits. Given English Muffin 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