Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
Rau củ
Limit
Củ cải trắng
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
18 kcal
Đạm
0.6 g
Carb
4.1 g
Chất béo
0.1 g
Phốt-pho Tìm hiểu thêm →
23 mg
Natri Tìm hiểu thêm →
21 mg
Kali Tìm hiểu thêm →
227 mg
Nguồn & Ghi chú
Imported from chinese-foods. USDA. For radish cake + congee.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
Orange Icy Cold To Go! 100% Juice From Concentrate
Phosphorus8 mg
Sodium0 mg
Potassium178 mg
Sweet & Crunchy Little Gem Lettuce Hearts
Phosphorus24 mg
Sodium6 mg
Potassium247 mg
Christophine
Phosphorus19 mg
Sodium132 mg
Potassium131 mg
Orange Premium Some Pulp Orange Juice
Phosphorus11 mg
Sodium0 mg
Potassium178 mg
Câu hỏi thường gặp
Is Củ cải trắng safe for people with kidney disease?
Củ cải trắng is rated Limit for CKD patients. Limit intake if you have CKD. With 23.0mg phosphorus, 21.0mg sodium, and 227.0mg 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 Củ cải trắng?
A 100.0g serving of Củ cải trắng contains 23mg of phosphorus, which is approximately 2% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Củ cải trắng?
Per 100.0g serving, Củ cải trắng provides 21mg of sodium — about 1% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Củ cải trắng?
Củ cải trắng contains 227mg of potassium per 100.0g serving, equivalent to about 11% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Củ cải trắng?
Dialysis patients have stricter mineral limits. Given Củ cải 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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Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines