Margarine-like, vegetable oil spread, 20% fat, with salt
Per 100 g edible portion
Condiments & Oils
Higher riskBased on CKD stage 3-4 daily limits, Margarine-like is rated Higher risk - Sodium exceeds 37% of its limit, past the 30% warning line.
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus14 mg1%
Low
Sodium733 mg37%
High
Potassium25 mg1%
Low
About this food
Margarine-like belongs to the Condiments & Oils category. Sodium varies hugely across condiments and oils - soy sauce and sauces are sodium-dense while most plant oils are nearly sodium-free. Swapping salty sauces for oils is a practical sodium trick.
Nutrient insight
Margarine-like's sodium is the top contributor (37% 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 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
OxalateNo dataNot rated · reference for those with kidney stones
Combining phosphorus, sodium and potassium, Margarine-like falls in the Higher risk tier, with Sodium (37%) contributing the most. Plan meals with your doctor's guidance.
Why is Margarine-like rated Higher risk?
The deciding factor is Sodium: 733 mg, 37% of the limit, in the >30% band - so Margarine-like is rated Higher risk.
How much Sodium is in Margarine-like?
Per 100 g, Margarine-like contains Sodium 733 mg, which is 37% of the CKD stage 3-4 daily limit (2,000 mg).
Is Margarine-like safe on a low-potassium diet?
On a low-potassium diet, Margarine-like falls below the 300 mg per 100 g reference point, providing 25 mg of Potassium. Treat this as a reference - your stage and labs decide the real target.
How does Margarine-like compare to other condiments & oils foods?
Compared with the typical Condiments & Oils food, Margarine-like has less Sodium - 733 mg per 100 g on record. Ratings on this site always use the food's own measured values.