Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🥦 Rau củ
Limit
Cải chíp
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
13 kcal
Đạm
2.0 g
Carb
2.0 g
Chất béo
0.0 g
Phốt-pho Tìm hiểu thêm →
37 mg
Natri Tìm hiểu thêm →
65 mg
Kali Tìm hiểu thêm →
252 mg
Nguồn & Ghi chú
Imported from filipino-foods. Stir-fries.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
Fuel Fuel Cold-pressed Vegetable & Fruit Juice
Phosphorus21 mg
Sodium37 mg
Potassium192 mg
All Natural Banana Juice Concentrate Natural Banana Elmhurst Naturals
Phosphorus6 mg
Sodium3 mg
Potassium239 mg
Organic Orange Juice
Phosphorus8 mg
Sodium0 mg
Potassium175 mg
Vegetable Fruit Vitality Spicy Greens Cold Pressed Juice Blend
Phosphorus17 mg
Sodium71 mg
Potassium141 mg
Câu hỏi thường gặp
Is Cải chíp safe for people with kidney disease?
Cải chíp is rated Limit for CKD patients. Limit intake if you have CKD. With 37.0mg phosphorus, 65.0mg sodium, and 252.0mg 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 Cải chíp?
A 100.0g serving of Cải chíp contains 37mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cải chíp?
Per 100.0g serving, Cải chíp provides 65mg of sodium — about 3% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cải chíp?
Cải chíp contains 252mg of potassium per 100.0g serving, equivalent to about 13% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cải chíp?
Dialysis patients have stricter mineral limits. Given Cải chíp 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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Last updated: June 2, 2026 · Data source: USDA FoodData Central & KDOQI guidelines