CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Pâté de Foie
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
462 kcal
Protein
11.0 g
Carbs
4.0 g
Fat
44.0 g
Phosphorus Learn more →
200 mg
Sodium Learn more →
697 mg
Potassium Learn more →
138 mg
Source & Notes
Imported from french-foods. USDA.
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Chocolate Chocolate High Protein 15 G Nutritional Shake
Phosphorus125 mg
Sodium83 mg
Potassium188 mg
Milk Chocolate Nutritional Shake
Phosphorus104 mg
Sodium83 mg
Potassium175 mg
Creamy Vanilla Creamy Vanilla Flavored Nutrition Shake
Phosphorus105 mg
Sodium84 mg
Potassium156 mg
Nonfat Fluid Milk
Phosphorus107 mg
Sodium41 mg
Potassium167 mg
Frequently Asked Questions
Is Pâté de Foie safe for people with kidney disease?
Pâté de Foie is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 200.0mg phosphorus, 697.0mg sodium, and 138.0mg 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 Pâté de Foie?
A 100.0g serving of Pâté de Foie contains 200mg of phosphorus, which is approximately 20% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Pâté de Foie?
Per 100.0g serving, Pâté de Foie provides 697mg of sodium — about 30% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Pâté de Foie?
Pâté de Foie 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 Pâté de Foie?
Dialysis patients have stricter mineral limits. Given Pâté de Foie 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: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines