CKD 每日限值占比
基于 CKD 3–4 期每日限值
肾友替代品
在 零食 中寻找更安全的选择?可以试试这些:
Instant Pre-lightened And Pre-sweetened With Sugar Coffee
Phosphorus8 mg
Sodium7 mg
Potassium42 mg
Fruit Flavored Caffeine Containing Soft Drink
Phosphorus0 mg
Sodium18 mg
Potassium2 mg
Coconut Water Lemon Ginger Coco Libre
Phosphorus6 mg
Sodium13 mg
Potassium99 mg
20oz Btl Orange Vanilla Seltzer
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
常见问题
Is 杏仁黄油杏仁黄油蛋白质棒 safe for people with kidney disease?
杏仁黄油杏仁黄油蛋白质棒 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 308.0mg phosphorus, 69.0mg sodium, and 662.0mg 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 杏仁黄油杏仁黄油蛋白质棒?
A 100.0g serving of 杏仁黄油杏仁黄油蛋白质棒 contains 308mg of phosphorus, which is approximately 31% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 杏仁黄油杏仁黄油蛋白质棒?
Per 100.0g serving, 杏仁黄油杏仁黄油蛋白质棒 provides 69mg of sodium — about 3% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 杏仁黄油杏仁黄油蛋白质棒?
杏仁黄油杏仁黄油蛋白质棒 contains 662mg of potassium per 100.0g serving, equivalent to about 33% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 杏仁黄油杏仁黄油蛋白质棒?
Dialysis patients have stricter mineral limits. Given 杏仁黄油杏仁黄油蛋白质棒 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.
更多零食
Blueberry Banana Sweet Potato Blueberry Banana Sweet Potato Organic Whole Grain Smart Bars
Phosphorus146 mg
Sodium83 mg
Potassium429 mg
Apple Cinnamon Apple Cinnamon Oats Bar
Phosphorus184 mg
Sodium263 mg
Potassium237 mg
Seeds And Energizing Superfoods Dragon Fruit Lemon Zest Chewy Clusters Of Tree Nuts
Phosphorus324 mg
Sodium107 mg
Potassium414 mg
1l Bottle Cranberry Lime Seltzer
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines