Tác động lên giới hạn CKD hàng ngày
Dựa trên giới hạn hàng ngày CKD Giai đoạn 3-4
Thịt & đạm
Avoid
Lòng đỏ trứng
Thông tin dinh dưỡng & đánh giá an toàn CKD trên mỗi khẩu phần 100gram
Khẩu phần
100.0 gram
Năng lượng
654 kcal
Đạm
34.2 g
Carb
1.1 g
Chất béo
55.5 g
Phốt-pho Tìm hiểu thêm →
982 mg
Natri Tìm hiểu thêm →
149 mg
Kali Tìm hiểu thêm →
231 mg
Lựa chọn thay thế thân thiện với thận
Tìm lựa chọn an toàn hơn trong Thịt & đạm? Thử các món sau:
Twisted Low Fat Yogurt
Phosphorus94 mg
Sodium47 mg
Potassium141 mg
Creamy Strawberry Nutrition Shake With Honey & Oats
Phosphorus125 mg
Sodium58 mg
Potassium129 mg
Chocolate Chocolate Protein 16 G Nutritional Shake
Phosphorus42 mg
Sodium160 mg
Potassium206 mg
Fat Free Lactose Free Ultra-filtered Milk
Phosphorus146 mg
Sodium52 mg
Potassium175 mg
Câu hỏi thường gặp
Is Lòng đỏ trứng safe for people with kidney disease?
Lòng đỏ trứng is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 982.0mg phosphorus, 149.0mg sodium, and 231.0mg 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 Lòng đỏ trứng?
A 100.0g serving of Lòng đỏ trứng contains 982mg of phosphorus, which is approximately 98% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Lòng đỏ trứng?
Per 100.0g serving, Lòng đỏ trứng provides 149mg of sodium — about 6% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Lòng đỏ trứng?
Lòng đỏ trứng contains 231mg of potassium per 100.0g serving, equivalent to about 12% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Lòng đỏ trứng?
Dialysis patients have stricter mineral limits. Given Lòng đỏ trứng 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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Last updated: March 15, 2026 · Data source: USDA FoodData Central & KDOQI guidelines