Kidney-friendlyFrom a daily-limit view, Frozen novelties lands in the Kidney-friendly band: Sodium is highest at 1%, still comfortably low.
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus1 mg<1%
Low
Sodium22 mg1%
Low
Potassium3 mg<1%
Low
About this food
For Snacks & Sweets, Frozen novelties is a typical example. Snacks and sweets are mostly processed foods that often contain inorganic phosphorus additives (the most absorbable kind) and added sugar, making them a high-caution category in CKD.
Nutrient insight
Frozen novelties's sodium is the top contributor (1% of its limit). Sodium drives blood pressure and swelling, and most CKD patients limit it - watch hidden sodium in sauces and cured products.
Other nutrients
Protein0.4 gNot part of rating
Fiber0 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)32.6 gMay contain added sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
OxalateNo dataNot rated · reference for those with kidney stones
Based on CKD stage 3-4 daily limits, Frozen novelties is rated Kidney-friendly - Sodium is the highest contributor at 1% of its limit. Ratings reflect public nutrition data only; individual cases should follow medical advice.
Why is Frozen novelties rated Kidney-friendly?
Among phosphorus, sodium and potassium, Frozen novelties's Sodium is highest (22 mg, 1% of daily limit), falling in the <15% band - hence the Kidney-friendly rating.
How much Sodium is in Frozen novelties?
Per 100 g, Frozen novelties contains Sodium 22 mg, which is 1% of the CKD stage 3-4 daily limit (2,000 mg).
Is Frozen novelties safe on a low-potassium diet?
On a low-potassium diet, Frozen novelties falls below the 300 mg per 100 g reference point, providing 3 mg of Potassium. Treat this as a reference - your stage and labs decide the real target.
How does Frozen novelties compare to other snacks & sweets foods?
Compared with the typical Snacks & Sweets food, Frozen novelties has less Sodium - 22 mg per 100 g on record. Ratings on this site always use the food's own measured values.