Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
Thịt & đạm
Avoid
Sườn heo
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
277 kcal
Đạm
18.0 g
Carb
0.0 g
Chất béo
22.0 g
Phốt-pho Tìm hiểu thêm →
210 mg
Natri Tìm hiểu thêm →
75 mg
Kali Tìm hiểu thêm →
311 mg
Nguồn & Ghi chú
Imported from chinese-foods. USDA. For steamed ribs + soup.
Lựa chọn thay thế thân thiện với thận
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Câu hỏi thường gặp
Is Sườn heo safe for people with kidney disease?
Sườn heo is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 210.0mg phosphorus, 75.0mg sodium, and 311.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Sườn heo?
A 100.0g serving of Sườn heo contains 210mg of phosphorus, which is approximately 21% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Sườn heo?
Per 100.0g serving, Sườn heo provides 75mg of sodium — about 3% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Sườn heo?
Sườn heo contains 311mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Sườn heo?
Dialysis patients have stricter mineral limits. Given Sườn heo is rated Avoid (Avoid or eat rarely if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
Mua Sườn heo ở đâu
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Thêm Thịt & đạm
Reduced Sugar Whole Chocolate Milk
Phosphorus95 mg
Sodium46 mg
Potassium155 mg
Made From Any Kind Of Meat Reduced Fat Pastrami
Phosphorus242 mg
Sodium853 mg
Potassium647 mg
Hello Kitty Low Fat Yogurt
Phosphorus71 mg
Sodium44 mg
Potassium133 mg
With Meat And Tomatoes No Added Fat Egg Omelet Or Scrambled Egg
Phosphorus170 mg
Sodium284 mg
Potassium168 mg
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Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines