Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🍚 Grains & Starches
Moderate
Bánh pie yến mạch
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
396 kcal
Đạm
6.1 g
Carb
56.9 g
Chất béo
16.0 g
Phốt-pho Tìm hiểu thêm →
108 mg
Natri Tìm hiểu thêm →
315 mg
Kali Tìm hiểu thêm →
105 mg
Nguồn & Ghi chú
USDA FNDDS (foodCode: 53385500)
Câu hỏi thường gặp
Is Bánh pie yến mạch safe for people with kidney disease?
Bánh pie yến mạch is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 108.0mg phosphorus, 315.0mg sodium, and 105.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Bánh pie yến mạch?
A 100.0g serving of Bánh pie yến mạch contains 108mg of phosphorus, which is approximately 11% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Bánh pie yến mạch?
Per 100.0g serving, Bánh pie yến mạch provides 315mg of sodium — about 14% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Bánh pie yến mạch?
Bánh pie yến mạch contains 105mg 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 pie yến mạch?
Dialysis patients have stricter mineral limits. Given Bánh pie yến mạch is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. Your dialysis team can give you personalised portion advice.
Thêm Grains & Starches
Sweetened Corn & Oat Cereal
Phosphorus69 mg
Sodium759 mg
Potassium121 mg
White Hoagie Roll
Phosphorus101 mg
Sodium494 mg
Potassium122 mg
Buttermilk Buttermilk Waffles
Phosphorus286 mg
Sodium714 mg
Potassium64 mg
Cheerios Oat Crunch Chocolate Breakfast Cereal Large Size
Phosphorus185 mg
Sodium444 mg
Potassium278 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines