Vegetables As Ingredient In Stews

Vegetables As Ingredient In Stews is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 48.0mg phosphorus, 34.0mg sodium, and 325.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.

A 100.0g serving of Vegetables As Ingredient In Stews contains 48mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.

Per 100.0g serving, Vegetables As Ingredient In Stews provides 34mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.

Vegetables As Ingredient In Stews contains 325mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.

Dialysis patients have stricter mineral limits. Given Vegetables As Ingredient In Stews is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. Your dialysis team can give you personalised portion advice.