CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Vegetables
Limit
Red Enchilada Sauce
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
30 kcal
Protein
0.6 g
Carbs
4.9 g
Fat
0.9 g
Phosphorus Learn more →
11 mg
Sodium Learn more →
547 mg
Potassium Learn more →
101 mg
Source & Notes
USDA FNDDS (foodCode: 74402250)
Kidney-Friendly Alternatives
Looking for safer choices in Vegetables? Try these instead:
Original Juice Orange Yoder's
Phosphorus10 mg
Sodium0 mg
Potassium190 mg
100% Juice With High Vitamin C Vegetable And Fruit Juice
Phosphorus1 mg
Sodium29 mg
Potassium101 mg
Aji Dulce (Sweet Pepper)
Phosphorus20 mg
Sodium3 mg
Potassium175 mg
No Added Fat Eggplant
Phosphorus26 mg
Sodium127 mg
Potassium246 mg
Frequently Asked Questions
Is Red Enchilada Sauce safe for people with kidney disease?
Red Enchilada Sauce is rated Limit for CKD patients. Limit intake if you have CKD. With 11.0mg phosphorus, 547.0mg sodium, and 101.0mg 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 Red Enchilada Sauce?
A 100.0g serving of Red Enchilada Sauce contains 11mg of phosphorus, which is approximately 1% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Red Enchilada Sauce?
Per 100.0g serving, Red Enchilada Sauce provides 547mg of sodium — about 24% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Red Enchilada Sauce?
Red Enchilada Sauce contains 101mg 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 Red Enchilada Sauce?
Dialysis patients have stricter mineral limits. Given Red Enchilada Sauce 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