Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
Thịt & đạm
Avoid
Phô mai Parmesan
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
431 kcal
Đạm
38.0 g
Carb
4.1 g
Chất béo
29.0 g
Phốt-pho Tìm hiểu thêm →
694 mg
Natri Tìm hiểu thêm →
1804 mg
Kali Tìm hiểu thêm →
92 mg
Nguồn & Ghi chú
Imported from mediterranean-foods. USDA. P + Na extreme. Sprinkle only.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Thịt & đạm? Thử các món sau:
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Phosphorus74 mg
Sodium72 mg
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Phosphorus88 mg
Sodium53 mg
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Chocolate Chocolate Balanced Nutrition Pediatric Shake
Phosphorus83 mg
Sodium38 mg
Potassium217 mg
Chocolate Frozen Yogurt Cone
Phosphorus89 mg
Sodium71 mg
Potassium229 mg
Câu hỏi thường gặp
Is Phô mai Parmesan safe for people with kidney disease?
Phô mai Parmesan is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 694.0mg phosphorus, 1804.0mg sodium, and 92.0mg 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 Phô mai Parmesan?
A 100.0g serving of Phô mai Parmesan contains 694mg of phosphorus, which is approximately 69% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Phô mai Parmesan?
Per 100.0g serving, Phô mai Parmesan provides 1804mg of sodium — about 78% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Phô mai Parmesan?
Phô mai Parmesan contains 92mg of potassium per 100.0g serving, equivalent to about 5% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Phô mai Parmesan?
Dialysis patients have stricter mineral limits. Given Phô mai Parmesan 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