CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
With Cheese Restaurant Ham Sandwich Or Sub
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
210 kcal
Protein
14.6 g
Carbs
19.7 g
Fat
8.1 g
Phosphorus Learn more →
261 mg
Sodium Learn more →
744 mg
Potassium Learn more →
260 mg
Source & Notes
USDA FNDDS (foodCode: 27520260)
Kidney-Friendly Alternatives
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Amino Acids Infant Formula
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Extended Shelf Life Silk Soymilk Original 64oz
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Frequently Asked Questions
Is With Cheese Restaurant Ham Sandwich Or Sub safe for people with kidney disease?
With Cheese Restaurant Ham Sandwich Or Sub is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 261.0mg phosphorus, 744.0mg sodium, and 260.0mg 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 With Cheese Restaurant Ham Sandwich Or Sub?
A 100.0g serving of With Cheese Restaurant Ham Sandwich Or Sub contains 261mg of phosphorus, which is approximately 26% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in With Cheese Restaurant Ham Sandwich Or Sub?
Per 100.0g serving, With Cheese Restaurant Ham Sandwich Or Sub provides 744mg of sodium — about 32% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in With Cheese Restaurant Ham Sandwich Or Sub?
With Cheese Restaurant Ham Sandwich Or Sub contains 260mg of potassium per 100.0g serving, equivalent to about 13% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat With Cheese Restaurant Ham Sandwich Or Sub?
Dialysis patients have stricter mineral limits. Given With Cheese Restaurant Ham Sandwich Or Sub 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