Kidney-friendlyFrozen novelties scores Kidney-friendly across all three minerals - Potassium leads at <1% of its limit, far from any caution threshold.
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus0 mg<1%
Low
Sodium7 mg<1%
Low
Potassium15 mg<1%
Low
About this food
How to think about Snacks & Sweets: Frozen novelties is worth a closer look - 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 potassium is the top contributor (<1% of its limit), so its potassium density deserves attention. In CKD stage 3-4 the kidneys clear potassium less well - control portions, and peeling, slicing or boiling can help.
Other nutrients
Protein0 gNot part of rating
Fiber0 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)13.7 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
Frozen novelties scores Kidney-friendly on the phosphorus/sodium/potassium assessment, led by Potassium (<1% of limit). This site presents data, not medical judgment.
Why is Frozen novelties rated Kidney-friendly?
The reason: Potassium (15 mg, <1%) is the most prominent of Frozen novelties's three minerals, at the <15% level, which maps to Kidney-friendly.
How much Potassium is in Frozen novelties?
Per 100 g, Frozen novelties contains Potassium 15 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 15 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 Potassium - 15 mg per 100 g on record. Ratings on this site always use the food's own measured values.