Margarine-like, vegetable oil spread, 60% fat, tub, with salt
Per 100 g edible portion
Condiments & Oils
Higher riskFrom a daily-limit view, Margarine-like lands in the Higher risk band: Sodium is 31% - clearly high, handle with care.
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus16 mg2%
Low
Sodium615 mg31%
High
Potassium30 mg2%
Low
About this food
For Condiments & Oils, Margarine-like is a typical example. 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 (31% 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
Protein0.2 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
On a CKD stage 3-4 basis, Margarine-like is Higher risk, with risk mainly coming from Sodium (31%). Data is for reference and is not medical advice.
Why is Margarine-like rated Higher risk?
Simply put: among Margarine-like's three minerals, Sodium is highest (615 mg, 31%), and by the tier rule (>30%) the result is Higher risk.
How much Sodium is in Margarine-like?
Per 100 g, Margarine-like contains Sodium 615 mg, which is 31% 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 30 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 - 615 mg per 100 g on record. Ratings on this site always use the food's own measured values.