Table 3.
Item | Kcal | Protein (g) | Fiber (g) | Fat (g) | Sodium (mg) | Phosphorus (mg) | Potassium (mg) |
---|---|---|---|---|---|---|---|
One whole Sandwich | |||||||
Peanut butter smooth with grape jelly | 375 | 14.4 | 5.5 | 16 | 394 | 214 | 323 |
Peanut butter crunchy with grape jelly | 376 | 13.1 | 6.0 | 16 | 402 | 203 | 350 |
Peanut butter (Simply Jiff™) Brand with jelly | 388 | 14.0 | 5.6 | 15 | 321 | 203 | 350 |
Unsalted butter and jelly | 290 | 7.0 | 3.8 | 11 | 265 | 116 | 142 |
Other snack | |||||||
Ten unsalted almonds (0.5 oz) | 84 | 3.0 | 1.5 | 7 | 0 | 66 | 100 |
Ten gumdrops | 142 | 0 | 0 | 0 | 15 | 1 | 20 |
Notes: Estimated nutritional analysis using Foodworks® (The Nutrition Company, Long Valley NJ, USA, version 13.0.1); variations should be calculated by renal dietitian. Patients are encouraged to take a phosphate binder with their snacks as appropriate. Frozen peanut butter/jelly sandwich (Yield: 10 sandwiches). Take one loaf of white or whole wheat bread (generic). Lay out 20 slices of bread (typically one loaf) in two rows. Spread one jar (10–12 ounces/300–360 g) peanut butter on top row of 10 slices. Spread one jar (10 ounces/300 g) grape jelly on bottom row of 10 slices. Cut each sandwich into quarters, freeze in plastic bags or plastic wrap. Eat frozen in portions or as full sandwich (making ahead is a key to have readily available). Selected patient-created variations: 1. Unsalted butter and jelly (Spread room temperature butter/4 ounces [120 g] per 10 slices of bread). 2. Unsalted butter and drizzled honey or maple syrup or flavored pancake syrup. 3. Unsalted butter and fresh herbs: fresh basil, fresh dill, fresh parsley. 4. Unsalted butter and dried spices: cinnamon and sugar, lemon peel, orange peel, paprika. 5. Unsalted butter and raw vegetables: shredded carrot, green onion, jalapeno pepper slices. 6. Marshmallow fluff and graham cracker crumbs (pediatric CKD). 7. Condensed milk (thin film) and unsalted butter. 8. Nutella™ (thin film) and unsalted butter.