Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🥩 Thịt & đạm
Moderate
Thịt nai nướng
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
149 kcal
Đạm
30.0 g
Carb
0.0 g
Chất béo
2.4 g
Phốt-pho Tìm hiểu thêm →
275 mg
Natri Tìm hiểu thêm →
364 mg
Kali Tìm hiểu thêm →
395 mg
Nguồn & Ghi chú
USDA FNDDS (foodCode: 23321200)
Câu hỏi thường gặp
Is Thịt nai nướng safe for people with kidney disease?
Thịt nai nướng is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 275.0mg phosphorus, 364.0mg sodium, and 395.0mg 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 Thịt nai nướng?
A 100.0g serving of Thịt nai nướng contains 275mg of phosphorus, which is approximately 28% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Thịt nai nướng?
Per 100.0g serving, Thịt nai nướng provides 364mg of sodium — about 16% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Thịt nai nướng?
Thịt nai nướng contains 395mg of potassium per 100.0g serving, equivalent to about 20% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Thịt nai nướng?
Dialysis patients have stricter mineral limits. Given Thịt nai nướng 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 Thịt & đạm
Balance Balance Organic Plant Protein Powder Blend
Phosphorus1500 mg
Sodium0 mg
Potassium1360 mg
Tuna — Fresh
Phosphorus252 mg
Sodium39 mg
Potassium417 mg
Vegetable Fish In Lemon-butter Sauce With Starch Item
Phosphorus96 mg
Sodium452 mg
Potassium94 mg
Bay Patagonian Wild Caught Scallops
Phosphorus229 mg
Sodium252 mg
Potassium292 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines