Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🍿 Đồ ăn vặt
Moderate
Bánh yến mạch vị sữa whey protein phủ yougurt
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
395 kcal
Đạm
26.3 g
Carb
42.1 g
Chất béo
13.2 g
Phốt-pho Tìm hiểu thêm →
211 mg
Natri Tìm hiểu thêm →
197 mg
Kali Tìm hiểu thêm →
211 mg
Nguồn & Ghi chú
USDA Branded (fdc_id: 2106587) · Forward Foods, LLC
Câu hỏi thường gặp
Is Bánh yến mạch vị sữa whey protein phủ yougurt safe for people with kidney disease?
Bánh yến mạch vị sữa whey protein phủ yougurt is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 211.0mg phosphorus, 197.0mg sodium, and 211.0mg 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 Bánh yến mạch vị sữa whey protein phủ yougurt?
A 100.0g serving of Bánh yến mạch vị sữa whey protein phủ yougurt contains 211mg of phosphorus, which is approximately 21% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Bánh yến mạch vị sữa whey protein phủ yougurt?
Per 100.0g serving, Bánh yến mạch vị sữa whey protein phủ yougurt provides 197mg of sodium — about 9% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Bánh yến mạch vị sữa whey protein phủ yougurt?
Bánh yến mạch vị sữa whey protein phủ yougurt contains 211mg of potassium per 100.0g serving, equivalent to about 11% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Bánh yến mạch vị sữa whey protein phủ yougurt?
Dialysis patients have stricter mineral limits. Given Bánh yến mạch vị sữa whey protein phủ yougurt 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.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines