Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🍿 Đồ ăn vặt
Safe
Cách pha chế nước trái cây Protein Mango Flavored
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
84 kcal
Đạm
6.7 g
Carb
13.1 g
Chất béo
0.6 g
Phốt-pho Tìm hiểu thêm →
104 mg
Natri Tìm hiểu thêm →
49 mg
Kali Tìm hiểu thêm →
164 mg
Nguồn & Ghi chú
USDA Branded (fdc_id: 2485679) · Wm. Bolthouse Farms Inc.
Câu hỏi thường gặp
Is Cách pha chế nước trái cây Protein Mango Flavored safe for people with kidney disease?
Cách pha chế nước trái cây Protein Mango Flavored is rated Safe for CKD patients. Good choice for kidney disease patients. With 104.0mg phosphorus, 49.0mg sodium, and 164.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Cách pha chế nước trái cây Protein Mango Flavored?
A 100.0g serving of Cách pha chế nước trái cây Protein Mango Flavored contains 104mg of phosphorus, which is approximately 10% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cách pha chế nước trái cây Protein Mango Flavored?
Per 100.0g serving, Cách pha chế nước trái cây Protein Mango Flavored provides 49mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cách pha chế nước trái cây Protein Mango Flavored?
Cách pha chế nước trái cây Protein Mango Flavored contains 164mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cách pha chế nước trái cây Protein Mango Flavored?
Dialysis patients have stricter mineral limits. Given Cách pha chế nước trái cây Protein Mango Flavored is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. Your dialysis team can give you personalised portion advice.
Thêm Đồ ăn vặt
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines