CKD 每日限值占比
基于 CKD 3–4 期每日限值
肾友替代品
在 肉类与蛋白质 中寻找更安全的选择?可以试试这些:
Key Lime Pie Key Lime Pie Blended Lowfat Yogurt
Phosphorus88 mg
Sodium59 mg
Potassium124 mg
Organic High Vitamin D Pasture-raised Fat-free Milk
Phosphorus104 mg
Sodium58 mg
Potassium179 mg
Original Milk Chocolate Original Milk Chocolate Nutrition Shake With Fiber
Phosphorus63 mg
Sodium89 mg
Potassium198 mg
Vanilla Super Nutrition Shake Nutritional Support For Kids
Phosphorus82 mg
Sodium35 mg
Potassium96 mg
常见问题
Is Cheese Dip safe for people with kidney disease?
Cheese Dip is rated Limit for CKD patients. Limit intake if you have CKD. With 55.0mg phosphorus, 656.0mg sodium, and 27.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Cheese Dip?
A 100.0g serving of Cheese Dip contains 55mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cheese Dip?
Per 100.0g serving, Cheese Dip provides 656mg of sodium — about 29% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cheese Dip?
Cheese Dip contains 27mg of potassium per 100.0g serving, equivalent to about 1% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cheese Dip?
Dialysis patients have stricter mineral limits. Given Cheese Dip is rated Limit (Limit intake 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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更多肉类与蛋白质
Chocolate Chocolate Plus Protein 13 G Complete Nutritional Shakes
Phosphorus160 mg
Sodium118 mg
Potassium228 mg
With Potatoes And/or Onions No Added Fat Egg Omelet Or Scrambled Egg
Phosphorus167 mg
Sodium214 mg
Potassium168 mg
Shrimp Teriyaki
Phosphorus300 mg
Sodium581 mg
Potassium184 mg
With Cheese Corned Beef Sandwich On Wheat
Phosphorus213 mg
Sodium745 mg
Potassium165 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines