Gelatin desserts, dry mix, reduced calorie, with aspartame, prepared with water
Per 100 g edible portion
Snacks & Sweets
Kidney-friendlyFrom a daily-limit view, Gelatin desserts lands in the Kidney-friendly band: Phosphorus is highest at 7%, still comfortably low.
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus68 mg7%
Low
Sodium48 mg2%
Low
Potassium1 mg<1%
Low
About this food
For Snacks & Sweets, Gelatin desserts 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
Gelatin desserts's phosphorus is the top contributor (7% of its limit). Source matters: animal phosphorus absorbs at 60-80%, additive phosphorus near 100% - the same number can mean very different real loads.
Other nutrients
Protein0.8 gNot part of rating
Fiber0 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)0 gNaturally free of sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Gelatin desserts scores Kidney-friendly on the phosphorus/sodium/potassium assessment, led by Phosphorus (7% of limit). This site presents data, not medical judgment.
Why is Gelatin desserts rated Kidney-friendly?
The reason: Phosphorus (68 mg, 7%) is the most prominent of Gelatin desserts's three minerals, at the <15% level, which maps to Kidney-friendly.
How much Phosphorus is in Gelatin desserts?
Per 100 g, Gelatin desserts contains Phosphorus 68 mg, which is 7% of the CKD stage 3-4 daily limit (1,000 mg).
Is Gelatin desserts safe on a low-potassium diet?
On a low-potassium diet, Gelatin desserts falls below the 300 mg per 100 g reference point, providing 1 mg of Potassium. Treat this as a reference - your stage and labs decide the real target.
How does Gelatin desserts compare to other snacks & sweets foods?
Compared with the typical Snacks & Sweets food, Gelatin desserts has less Phosphorus - 68 mg per 100 g on record. Ratings on this site always use the food's own measured values.