CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Tuna — Fresh
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
108 kcal
Protein
24.0 g
Carbs
0.0 g
Fat
1.0 g
Phosphorus Learn more →
252 mg
Sodium Learn more →
39 mg
Potassium Learn more →
417 mg
Source & Notes
Imported from mediterranean-foods. USDA.
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Organic Skim Milk
Phosphorus83 mg
Sodium56 mg
Potassium146 mg
Vanilla Protein Milk Beverage
Phosphorus28 mg
Sodium71 mg
Potassium141 mg
Vanilla Bean Vanilla Bean Regular Nutritional Shake
Phosphorus131 mg
Sodium76 mg
Potassium156 mg
Very Vanilla Very Vanilla Mobility Daily Nutritional Drink
Phosphorus84 mg
Sodium84 mg
Potassium198 mg
Frequently Asked Questions
Is Tuna — Fresh safe for people with kidney disease?
Tuna — Fresh is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 252.0mg phosphorus, 39.0mg sodium, and 417.0mg 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 Tuna — Fresh?
A 100.0g serving of Tuna — Fresh contains 252mg of phosphorus, which is approximately 25% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Tuna — Fresh?
Per 100.0g serving, Tuna — Fresh provides 39mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Tuna — Fresh?
Tuna — Fresh contains 417mg of potassium per 100.0g serving, equivalent to about 21% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Tuna — Fresh?
Dialysis patients have stricter mineral limits. Given Tuna — Fresh 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