Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
🥩 Thịt & đạm
Safe
Yellow Cake Batter Fit Frozen Desserts
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
136 kcal
Đạm
5.1 g
Carb
11.9 g
Chất béo
8.5 g
Phốt-pho Tìm hiểu thêm →
34 mg
Natri Tìm hiểu thêm →
102 mg
Kali Tìm hiểu thêm →
34 mg
Nguồn & Ghi chú
USDA Branded (fdc_id: 2640647) · Arctic Zero
Câu hỏi thường gặp
Is Yellow Cake Batter Fit Frozen Desserts safe for people with kidney disease?
Yellow Cake Batter Fit Frozen Desserts is rated Safe for CKD patients. Good choice for kidney disease patients. With 34.0mg phosphorus, 102.0mg sodium, and 34.0mg potassium per 100.0g serving, it can be enjoyed in normal portion sizes. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Yellow Cake Batter Fit Frozen Desserts?
A 100.0g serving of Yellow Cake Batter Fit Frozen Desserts contains 34mg of phosphorus, which is approximately 3% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Yellow Cake Batter Fit Frozen Desserts?
Per 100.0g serving, Yellow Cake Batter Fit Frozen Desserts provides 102mg of sodium — about 4% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Yellow Cake Batter Fit Frozen Desserts?
Yellow Cake Batter Fit Frozen Desserts contains 34mg of potassium per 100.0g serving, equivalent to about 2% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Yellow Cake Batter Fit Frozen Desserts?
Dialysis patients have stricter mineral limits. Given Yellow Cake Batter Fit Frozen Desserts is rated Safe (Good choice for kidney disease patients), it is generally a good choice for dialysis patients in normal portions. Your dialysis team can give you personalised portion advice.
Thêm Thịt & đạm
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Sodium446 mg
Potassium339 mg
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Sodium92 mg
Potassium209 mg
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Sodium76 mg
Potassium139 mg
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Sodium229 mg
Potassium902 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines