Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🍚 Grains & Starches
Avoid
Penne Organic Chickpeas And Lentils Pasta
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
375 kcal
Đạm
23.2 g
Carb
60.7 g
Chất béo
3.6 g
Phốt-pho Tìm hiểu thêm →
400 mg
Natri Tìm hiểu thêm →
0 mg
Kali Tìm hiểu thêm →
1000 mg
Nguồn & Ghi chú
USDA Branded (fdc_id: 2607992) · CHICKAPEA
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Câu hỏi thường gặp
Is Penne Organic Chickpeas And Lentils Pasta safe for people with kidney disease?
Penne Organic Chickpeas And Lentils Pasta is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 400.0mg phosphorus, 0.0mg sodium, and 1000.0mg 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 Penne Organic Chickpeas And Lentils Pasta?
A 100.0g serving of Penne Organic Chickpeas And Lentils Pasta contains 400mg of phosphorus, which is approximately 40% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Penne Organic Chickpeas And Lentils Pasta?
Per 100.0g serving, Penne Organic Chickpeas And Lentils Pasta provides 0mg of sodium — about 0% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Penne Organic Chickpeas And Lentils Pasta?
Penne Organic Chickpeas And Lentils Pasta contains 1000mg of potassium per 100.0g serving, equivalent to about 50% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Penne Organic Chickpeas And Lentils Pasta?
Dialysis patients have stricter mineral limits. Given Penne Organic Chickpeas And Lentils Pasta 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.
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Sodium469 mg
Potassium266 mg
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Phosphorus47 mg
Sodium349 mg
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Sodium0 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines