Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🍚 Grains & Starches
Limit
Bánh mì tỏi
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
349 kcal
Đạm
8.3 g
Carb
41.6 g
Chất béo
16.6 g
Phốt-pho Tìm hiểu thêm →
87 mg
Natri Tìm hiểu thêm →
620 mg
Kali Tìm hiểu thêm →
103 mg
Nguồn & Ghi chú
USDA FNDDS (foodCode: 51121015)
Lựa chọn thay thế thân thiện với thận
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Câu hỏi thường gặp
Is Bánh mì tỏi safe for people with kidney disease?
Bánh mì tỏi is rated Limit for CKD patients. Limit intake if you have CKD. With 87.0mg phosphorus, 620.0mg sodium, and 103.0mg 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 Bánh mì tỏi?
A 100.0g serving of Bánh mì tỏi contains 87mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Bánh mì tỏi?
Per 100.0g serving, Bánh mì tỏi provides 620mg of sodium — about 27% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Bánh mì tỏi?
Bánh mì tỏi contains 103mg 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 Bánh mì tỏi?
Dialysis patients have stricter mineral limits. Given Bánh mì tỏi 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.
Thêm Grains & Starches
Whole Grain Spaghetti Whole Wheat Macaroni Product
Phosphorus446 mg
Sodium0 mg
Potassium518 mg
Chocolaty Rice Crisps
Phosphorus0 mg
Sodium571 mg
Potassium143 mg
Sprouted Wheat Toasted Bread
Phosphorus193 mg
Sodium521 mg
Potassium218 mg
Quaker Lower Sugar Instant Oatmeal Apples & Cinnamon 10.9 Ounce 10 Pack Packets
Phosphorus323 mg
Sodium548 mg
Potassium387 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines