CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Grains & Starches
Moderate
Flax & Spelt Flax & Spelt Sprouted Bread
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
206 kcal
Protein
11.8 g
Carbs
38.2 g
Fat
2.9 g
Phosphorus Learn more →
235 mg
Sodium Learn more →
265 mg
Potassium Learn more →
271 mg
Source & Notes
USDA Branded (fdc_id: 2391867) · Morgan Wholesale Building Material, Co.
Frequently Asked Questions
Is Flax & Spelt Flax & Spelt Sprouted Bread safe for people with kidney disease?
Flax & Spelt Flax & Spelt Sprouted Bread is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 235.0mg phosphorus, 265.0mg sodium, and 271.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Flax & Spelt Flax & Spelt Sprouted Bread?
A 100.0g serving of Flax & Spelt Flax & Spelt Sprouted Bread contains 235mg of phosphorus, which is approximately 24% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Flax & Spelt Flax & Spelt Sprouted Bread?
Per 100.0g serving, Flax & Spelt Flax & Spelt Sprouted Bread provides 265mg of sodium — about 12% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Flax & Spelt Flax & Spelt Sprouted Bread?
Flax & Spelt Flax & Spelt Sprouted Bread contains 271mg of potassium per 100.0g serving, equivalent to about 14% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Flax & Spelt Flax & Spelt Sprouted Bread?
Dialysis patients have stricter mineral limits. Given Flax & Spelt Flax & Spelt Sprouted Bread is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. Your dialysis team can give you personalised portion advice.
Where to Buy Flax & Spelt Flax & Spelt Sprouted Bread
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines