CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Vegetables
Limit
White Daikon — Bai Luo Bo
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
18 kcal
Protein
0.6 g
Carbs
4.1 g
Fat
0.1 g
Phosphorus Learn more →
23 mg
Sodium Learn more →
21 mg
Potassium Learn more →
227 mg
Source & Notes
Imported from chinese-foods. USDA. For radish cake + congee.
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
100% Juice With High Vitamin C Vegetable And Fruit Juice
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Pure Concord Grape Pure Concord Grape Fresh Pressed Juice
Phosphorus12 mg
Sodium4 mg
Potassium108 mg
With Peel Cucumber
Phosphorus23 mg
Sodium1 mg
Potassium169 mg
Frequently Asked Questions
Is White Daikon — Bai Luo Bo safe for people with kidney disease?
White Daikon — Bai Luo Bo is rated Limit for CKD patients. Limit intake if you have CKD. With 23.0mg phosphorus, 21.0mg sodium, and 227.0mg 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 White Daikon — Bai Luo Bo?
A 100.0g serving of White Daikon — Bai Luo Bo contains 23mg of phosphorus, which is approximately 2% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in White Daikon — Bai Luo Bo?
Per 100.0g serving, White Daikon — Bai Luo Bo provides 21mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in White Daikon — Bai Luo Bo?
White Daikon — Bai Luo Bo contains 227mg of potassium per 100.0g serving, equivalent to about 11% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat White Daikon — Bai Luo Bo?
Dialysis patients have stricter mineral limits. Given White Daikon — Bai Luo Bo 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: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines