Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🥦 Rau củ
Avoid
Salsifis
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
82 kcal
Đạm
3.3 g
Carb
19.0 g
Chất béo
0.2 g
Phốt-pho Tìm hiểu thêm →
75 mg
Natri Tìm hiểu thêm →
20 mg
Kali Tìm hiểu thêm →
380 mg
Nguồn & Ghi chú
Imported from french-foods. USDA. Root vegetable.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
Fat Added Broccoli And Cauliflower
Phosphorus36 mg
Sodium135 mg
Potassium136 mg
Puerto Rican Seasoning Without Ham And Tomato Sauce
Phosphorus25 mg
Sodium4 mg
Potassium168 mg
Not From Concentrate Orange Juice
Phosphorus8 mg
Sodium0 mg
Potassium188 mg
100% Juice With High Vitamin C Vegetable And Fruit Juice
Phosphorus1 mg
Sodium29 mg
Potassium101 mg
Câu hỏi thường gặp
Is Salsifis safe for people with kidney disease?
Salsifis is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 75.0mg phosphorus, 20.0mg sodium, and 380.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Salsifis?
A 100.0g serving of Salsifis 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 Salsifis?
Per 100.0g serving, Salsifis provides 20mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Salsifis?
Salsifis contains 380mg of potassium per 100.0g serving, equivalent to about 19% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Salsifis?
Dialysis patients have stricter mineral limits. Given Salsifis is rated Avoid (Avoid or eat rarely if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
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Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines