CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Safe
Red Raspberry Red Raspberry Original Low Fat Yogurt
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
94 kcal
Protein
2.9 g
Carbs
18.8 g
Fat
0.9 g
Phosphorus Learn more →
88 mg
Sodium Learn more →
47 mg
Potassium Learn more →
135 mg
Source & Notes
USDA Branded (fdc_id: 2188761) · Prairie Farms Dairy, Inc.
Frequently Asked Questions
Is Red Raspberry Red Raspberry Original Low Fat Yogurt safe for people with kidney disease?
Red Raspberry Red Raspberry Original Low Fat Yogurt is rated Safe for CKD patients. Good choice for kidney disease patients. With 88.0mg phosphorus, 47.0mg sodium, and 135.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Red Raspberry Red Raspberry Original Low Fat Yogurt?
A 100.0g serving of Red Raspberry Red Raspberry Original Low Fat Yogurt contains 88mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Red Raspberry Red Raspberry Original Low Fat Yogurt?
Per 100.0g serving, Red Raspberry Red Raspberry Original Low Fat Yogurt provides 47mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Red Raspberry Red Raspberry Original Low Fat Yogurt?
Red Raspberry Red Raspberry Original Low Fat Yogurt contains 135mg 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 Red Raspberry Red Raspberry Original Low Fat Yogurt?
Dialysis patients have stricter mineral limits. Given Red Raspberry Red Raspberry Original Low Fat Yogurt is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. 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