CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Snacks
Avoid
Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
464 kcal
Protein
3.6 g
Carbs
60.7 g
Fat
25.0 g
Phosphorus Learn more →
143 mg
Sodium Learn more →
929 mg
Potassium Learn more →
1140 mg
Source & Notes
USDA Branded (fdc_id: 2045831) · Hy-Vee, Inc.
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Frequently Asked Questions
Is Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee safe for people with kidney disease?
Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 143.0mg phosphorus, 929.0mg sodium, and 1140.0mg 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 Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee?
A 100.0g serving of Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee contains 143mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee?
Per 100.0g serving, Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee provides 929mg of sodium — about 40% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee?
Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee contains 1140mg of potassium per 100.0g serving, equivalent to about 57% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee?
Dialysis patients have stricter mineral limits. Given Sea Salt & Malt Vinegar Flavored Potato Chips Hy-vee 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