CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Limit
Provolone Reduced Fat Cheese
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
274 kcal
Protein
24.7 g
Carbs
3.5 g
Fat
17.6 g
Phosphorus Learn more →
496 mg
Sodium Learn more →
615 mg
Potassium Learn more →
138 mg
Source & Notes
USDA FNDDS (foodCode: 14108420)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Smooth Chocolate Smooth Chocolate Organic Nutrition Plant Protein Shake
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Original Milk Chocolate Original Milk Chocolate Nutrition Shake
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Frequently Asked Questions
Is Provolone Reduced Fat Cheese safe for people with kidney disease?
Provolone Reduced Fat Cheese is rated Limit for CKD patients. Limit intake if you have CKD. With 496.0mg phosphorus, 615.0mg sodium, and 138.0mg 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 Provolone Reduced Fat Cheese?
A 100.0g serving of Provolone Reduced Fat Cheese contains 496mg of phosphorus, which is approximately 50% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Provolone Reduced Fat Cheese?
Per 100.0g serving, Provolone Reduced Fat Cheese provides 615mg of sodium — about 27% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Provolone Reduced Fat Cheese?
Provolone Reduced Fat Cheese contains 138mg of potassium per 100.0g serving, equivalent to about 7% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Provolone Reduced Fat Cheese?
Dialysis patients have stricter mineral limits. Given Provolone Reduced Fat Cheese 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.
Where to Buy Provolone Reduced Fat Cheese
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines