Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🥦 Rau củ
Limit
Cải Toscana
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
53 kcal
Đạm
3.5 g
Carb
9.7 g
Chất béo
0.9 g
Phốt-pho Tìm hiểu thêm →
53 mg
Natri Tìm hiểu thêm →
44 mg
Kali Tìm hiểu thêm →
447 mg
Nguồn & Ghi chú
USDA Branded (fdc_id: 579605) · San Miguel Produce Inc.
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Rau củ? Thử các món sau:
Winter Melon / Wax Gourd (Bi Dao)
Phosphorus19 mg
Sodium111 mg
Potassium6 mg
Bulb And Greens Root Removed Green Onion
Phosphorus27 mg
Sodium10 mg
Potassium232 mg
Yellow Summer Squash
Phosphorus32 mg
Sodium2 mg
Potassium222 mg
Mixed Berry Smoothie Berry Tasty Daily Greens
Phosphorus8 mg
Sodium11 mg
Potassium38 mg
Câu hỏi thường gặp
Is Cải Toscana safe for people with kidney disease?
Cải Toscana is rated Limit for CKD patients. Limit intake if you have CKD. With 53.0mg phosphorus, 44.0mg sodium, and 447.0mg 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 Cải Toscana?
A 100.0g serving of Cải Toscana contains 53mg of phosphorus, which is approximately 5% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cải Toscana?
Per 100.0g serving, Cải Toscana provides 44mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cải Toscana?
Cải Toscana contains 447mg of potassium per 100.0g serving, equivalent to about 22% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cải Toscana?
Dialysis patients have stricter mineral limits. Given Cải Toscana 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: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines