Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🥦 Rau củ
Avoid
Cải xoăn đen
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
49 kcal
Đạm
4.3 g
Carb
9.0 g
Chất béo
0.9 g
Phốt-pho Tìm hiểu thêm →
92 mg
Natri Tìm hiểu thêm →
38 mg
Kali Tìm hiểu thêm →
491 mg
Nguồn & Ghi chú
Imported from italian-foods. Tuscan kale.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
Stage 3 ,Toddler Multiple Vegetables
Phosphorus29 mg
Sodium32 mg
Potassium183 mg
Furmanos; 1/#10 Black Beans - Brine
Phosphorus94 mg
Sodium100 mg
Potassium0 mg
Orange 100% Pure Orange Juice
Phosphorus12 mg
Sodium0 mg
Potassium146 mg
Tart Cherry Fusion Organic Pure Fruit Blend
Phosphorus8 mg
Sodium2 mg
Potassium112 mg
Câu hỏi thường gặp
Is Cải xoăn đen safe for people with kidney disease?
Cải xoăn đen is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 92.0mg phosphorus, 38.0mg sodium, and 491.0mg 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 Cải xoăn đen?
A 100.0g serving of Cải xoăn đen contains 92mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cải xoăn đen?
Per 100.0g serving, Cải xoăn đen provides 38mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cải xoăn đen?
Cải xoăn đen contains 491mg of potassium per 100.0g serving, equivalent to about 25% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cải xoăn đen?
Dialysis patients have stricter mineral limits. Given Cải xoăn đen 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: June 2, 2026 · Data source: USDA FoodData Central & KDOQI guidelines