Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
Rau củ
Limit
Súp lơ trắng
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
150 kcal
Đạm
3.0 g
Carb
10.0 g
Chất béo
11.0 g
Phốt-pho Tìm hiểu thêm →
80 mg
Natri Tìm hiểu thêm →
85 mg
Kali Tìm hiểu thêm →
340 mg
Nguồn & Ghi chú
Imported from lebanese-foods. With tahini sauce.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
Câu hỏi thường gặp
Is Súp lơ trắng safe for people with kidney disease?
Súp lơ trắng is rated Limit for CKD patients. Limit intake if you have CKD. With 80.0mg phosphorus, 85.0mg sodium, and 340.0mg 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 Súp lơ trắng?
A 100.0g serving of Súp lơ trắng contains 80mg of phosphorus, which is approximately 8% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Súp lơ trắng?
Per 100.0g serving, Súp lơ trắng provides 85mg of sodium — about 4% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Súp lơ trắng?
Súp lơ trắng contains 340mg of potassium per 100.0g serving, equivalent to about 17% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Súp lơ trắng?
Dialysis patients have stricter mineral limits. Given Súp lơ trắng 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.
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Thêm Rau củ
Flat-Leaf Parsley
Phosphorus58 mg
Sodium56 mg
Potassium554 mg
Salad With Assorted Vegetables Including Tomatoes And/or Carrots No Dressing Lettuce
Phosphorus27 mg
Sodium39 mg
Potassium272 mg
Furmanos; 6/#10 Red Beans
Phosphorus0 mg
Sodium105 mg
Potassium0 mg
From Potato
Phosphorus59 mg
Sodium306 mg
Potassium286 mg
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Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines