Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🥦 Rau củ
Limit
Salad bắp cải
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
190 kcal
Đạm
2.0 g
Carb
17.0 g
Chất béo
13.0 g
Phốt-pho Tìm hiểu thêm →
40 mg
Natri Tìm hiểu thêm →
280 mg
Kali Tìm hiểu thêm →
175 mg
Nguồn & Ghi chú
Imported from american-foods. Mayo-dressed.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
Juice Cranberry Raspberry Ocean Spray
Phosphorus8 mg
Sodium6 mg
Potassium71 mg
With Pulp Orange Juice Weis Quality
Phosphorus8 mg
Sodium0 mg
Potassium188 mg
Collard
Phosphorus18 mg
Sodium18 mg
Potassium168 mg
Cranberry 100% Cranberry Juice Blend Of 4 Juices From Concentrate
Phosphorus8 mg
Sodium6 mg
Potassium79 mg
Câu hỏi thường gặp
Is Salad bắp cải safe for people with kidney disease?
Salad bắp cải is rated Limit for CKD patients. Limit intake if you have CKD. With 40.0mg phosphorus, 280.0mg sodium, and 175.0mg 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 Salad bắp cải?
A 100.0g serving of Salad bắp cải contains 40mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Salad bắp cải?
Per 100.0g serving, Salad bắp cải provides 280mg of sodium — about 12% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Salad bắp cải?
Salad bắp cải contains 175mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Salad bắp cải?
Dialysis patients have stricter mineral limits. Given Salad bắp cải 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