CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Turkey Bacon
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
368 kcal
Protein
29.5 g
Carbs
4.2 g
Fat
25.9 g
Phosphorus Learn more →
416 mg
Sodium Learn more →
2020 mg
Potassium Learn more →
666 mg
Source & Notes
USDA FNDDS (foodCode: 24208500)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Super Punch Hero Berry Low Fat Yogurt
Phosphorus94 mg
Sodium47 mg
Potassium141 mg
With Fruit Yogurt Parfait
Phosphorus109 mg
Sodium44 mg
Potassium170 mg
Gerber Good Start Gentle Stage 2 Infant Formula
Phosphorus25 mg
Sodium18 mg
Potassium71 mg
Chocolate Chocolate Oat Beverage
Phosphorus50 mg
Sodium42 mg
Potassium92 mg
Frequently Asked Questions
Is Turkey Bacon safe for people with kidney disease?
Turkey Bacon is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 416.0mg phosphorus, 2020.0mg sodium, and 666.0mg 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 Turkey Bacon?
A 100.0g serving of Turkey Bacon contains 416mg of phosphorus, which is approximately 42% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Turkey Bacon?
Per 100.0g serving, Turkey Bacon provides 2020mg of sodium — about 88% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Turkey Bacon?
Turkey Bacon contains 666mg of potassium per 100.0g serving, equivalent to about 33% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Turkey Bacon?
Dialysis patients have stricter mineral limits. Given Turkey Bacon 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.
Where to Buy Turkey Bacon
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines