Acai & Blueberry Asian Yogurt 对肾病患者 安全
Good choice for kidney disease patients · 依据 USDA 与 KDOQI 指南验证。
Acai & Blueberry Asian Yogurt — kidney-friendly food
CKD 每日限值占比
Phosphorus
15%
Sodium
2%
Potassium
10%
基于 CKD 3–4 期每日限值
🥩 肉类与蛋白质 Safe

Acai & Blueberry Asian Yogurt

每 100gram 份的营养成分与 CKD 安全等级

分量 100.0 gram
5gram ← 拖动调整 → 500gram
热量
65 kcal
蛋白质
7.1 g
碳水化合物
8.8 g
脂肪
0.0 g
147 mg
占每日 1,000毫克 CKD 限值的 15%
53 mg
占每日 2,300毫克 CKD 限值的 2%
194 mg
占每日 2,000毫克 CKD 限值的 10%
结论:对 CKD 而言安全

Acai & Blueberry Asian Yogurt 是肾友型选择。其受限矿物质(磷、钠、钾)含量低,可纳入您的 CKD 饮食而无需严格限量。但仍需与一日内其他食物搭配均衡。

请务必咨询您的肾科医生或注册营养师 — 不同 CKD 阶段与化验值因人而异。

来源与备注

USDA Branded (fdc_id: 1857596) · DC Alpine Partners LLC

常见问题

Is Acai & Blueberry Asian Yogurt safe for people with kidney disease?
Acai & Blueberry Asian Yogurt is rated Safe for CKD patients. Good choice for kidney disease patients. With 147.0mg phosphorus, 53.0mg sodium, and 194.0mg 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 Acai & Blueberry Asian Yogurt?
A 100.0g serving of Acai & Blueberry Asian Yogurt contains 147mg of phosphorus, which is approximately 15% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Acai & Blueberry Asian Yogurt?
Per 100.0g serving, Acai & Blueberry Asian Yogurt provides 53mg of sodium — about 2% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Acai & Blueberry Asian Yogurt?
Acai & Blueberry Asian Yogurt contains 194mg of potassium per 100.0g serving, equivalent to about 10% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Acai & Blueberry Asian Yogurt?
Dialysis patients have stricter mineral limits. Given Acai & Blueberry Asian Yogurt 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.

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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines