Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🍿 Đồ ăn vặt
Limit
Tào phớ Filipino
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
100 kcal
Đạm
5.0 g
Carb
15.0 g
Chất béo
3.0 g
Phốt-pho Tìm hiểu thêm →
75 mg
Natri Tìm hiểu thêm →
50 mg
Kali Tìm hiểu thêm →
110 mg
Nguồn & Ghi chú
Imported from filipino-foods. ⭐ Morning street food.
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Câu hỏi thường gặp
Is Tào phớ Filipino safe for people with kidney disease?
Tào phớ Filipino is rated Limit for CKD patients. Limit intake if you have CKD. With 75.0mg phosphorus, 50.0mg sodium, and 110.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Tào phớ Filipino?
A 100.0g serving of Tào phớ Filipino contains 75mg of phosphorus, which is approximately 8% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Tào phớ Filipino?
Per 100.0g serving, Tào phớ Filipino provides 50mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Tào phớ Filipino?
Tào phớ Filipino contains 110mg of potassium per 100.0g serving, equivalent to about 6% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Tào phớ Filipino?
Dialysis patients have stricter mineral limits. Given Tào phớ Filipino is rated Limit (Limit intake if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
Thêm Đồ ăn vặt
Kellogg's Eggo Waffles Chocolatey Chip Banana 21.4oz
Phosphorus267 mg
Sodium422 mg
Potassium95 mg
Brownie Batter Puffs Brownie Batter Puffs Bar
Phosphorus95 mg
Sodium100 mg
Potassium415 mg
Hummus Crisps Feta & Herb Off The Eaten Path
Phosphorus143 mg
Sodium1000 mg
Potassium429 mg
Mean Bean Energy Drink
Phosphorus62 mg
Sodium100 mg
Potassium100 mg
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Last updated: June 2, 2026 · Data source: USDA FoodData Central & KDOQI guidelines