Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
Rau củ
Limit
Sốt ớt nóng
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
12 kcal
Đạm
1.3 g
Carb
0.8 g
Chất béo
0.8 g
Phốt-pho Tìm hiểu thêm →
23 mg
Natri Tìm hiểu thêm →
633 mg
Kali Tìm hiểu thêm →
128 mg
Nguồn & Ghi chú
USDA FNDDS (foodCode: 75511010)
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
All Natural Banana Juice Concentrate Natural Banana Elmhurst Naturals
Phosphorus6 mg
Sodium3 mg
Potassium239 mg
Cold-pressed Vegetable And Fruit Juice Blend
Phosphorus11 mg
Sodium59 mg
Potassium76 mg
Orange Orange With Pulp 100% Juice
Phosphorus11 mg
Sodium0 mg
Potassium178 mg
Prune 100% Juice With Pulp
Phosphorus8 mg
Sodium17 mg
Potassium146 mg
Câu hỏi thường gặp
Is Sốt ớt nóng safe for people with kidney disease?
Sốt ớt nóng is rated Limit for CKD patients. Limit intake if you have CKD. With 23.0mg phosphorus, 633.0mg sodium, and 128.0mg 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 Sốt ớt nóng?
A 100.0g serving of Sốt ớt nóng 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 Sốt ớt nóng?
Per 100.0g serving, Sốt ớt nóng provides 633mg of sodium — about 28% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Sốt ớt nóng?
Sốt ớt nóng contains 128mg of potassium per 100.0g serving, equivalent to about 6% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Sốt ớt nóng?
Dialysis patients have stricter mineral limits. Given Sốt ớt nóng 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: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines