CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Pork Skin Rinds
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
544 kcal
Protein
61.3 g
Carbs
0.0 g
Fat
31.3 g
Phosphorus Learn more →
85 mg
Sodium Learn more →
1820 mg
Potassium Learn more →
127 mg
Source & Notes
USDA FNDDS (foodCode: 22709010)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Nesquik Non-dairy Milk Chocolate Milk
Phosphorus38 mg
Sodium56 mg
Potassium66 mg
Whole Milk Fruit Yogurt
Phosphorus90 mg
Sodium41 mg
Potassium152 mg
Bananas & Cream All-in-one Nutritional Shake
Phosphorus121 mg
Sodium70 mg
Potassium67 mg
Strawberry Flavor Nonfat Yogurt
Phosphorus89 mg
Sodium56 mg
Potassium147 mg
Frequently Asked Questions
Is Pork Skin Rinds safe for people with kidney disease?
Pork Skin Rinds is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 85.0mg phosphorus, 1820.0mg sodium, and 127.0mg 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 Pork Skin Rinds?
A 100.0g serving of Pork Skin Rinds contains 85mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Pork Skin Rinds?
Per 100.0g serving, Pork Skin Rinds provides 1820mg of sodium — about 79% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Pork Skin Rinds?
Pork Skin Rinds contains 127mg of potassium per 100.0g serving, equivalent to about 6% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Pork Skin Rinds?
Dialysis patients have stricter mineral limits. Given Pork Skin Rinds 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