CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Limit
Whipped Potatoes Vegetable Salisbury Steak With Gravy
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
141 kcal
Protein
7.7 g
Carbs
12.6 g
Fat
6.7 g
Phosphorus Learn more →
82 mg
Sodium Learn more →
589 mg
Potassium Learn more →
190 mg
Source & Notes
USDA FNDDS (foodCode: 28110330)
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Frequently Asked Questions
Is Whipped Potatoes Vegetable Salisbury Steak With Gravy safe for people with kidney disease?
Whipped Potatoes Vegetable Salisbury Steak With Gravy is rated Limit for CKD patients. Limit intake if you have CKD. With 82.0mg phosphorus, 589.0mg sodium, and 190.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Whipped Potatoes Vegetable Salisbury Steak With Gravy?
A 100.0g serving of Whipped Potatoes Vegetable Salisbury Steak With Gravy contains 82mg of phosphorus, which is approximately 8% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Whipped Potatoes Vegetable Salisbury Steak With Gravy?
Per 100.0g serving, Whipped Potatoes Vegetable Salisbury Steak With Gravy provides 589mg of sodium — about 26% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Whipped Potatoes Vegetable Salisbury Steak With Gravy?
Whipped Potatoes Vegetable Salisbury Steak With Gravy contains 190mg of potassium per 100.0g serving, equivalent to about 10% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Whipped Potatoes Vegetable Salisbury Steak With Gravy?
Dialysis patients have stricter mineral limits. Given Whipped Potatoes Vegetable Salisbury Steak With Gravy is rated Limit (Limit intake 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