CKD 每日限值占比
基于 CKD 3–4 期每日限值
常见问题
Is Chicken Or Turkey And Noodles With Mushroom Sauce safe for people with kidney disease?
Chicken Or Turkey And Noodles With Mushroom Sauce is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 90.0mg phosphorus, 337.0mg sodium, and 94.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Chicken Or Turkey And Noodles With Mushroom Sauce?
A 100.0g serving of Chicken Or Turkey And Noodles With Mushroom Sauce contains 90mg of phosphorus, which is approximately 9% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Chicken Or Turkey And Noodles With Mushroom Sauce?
Per 100.0g serving, Chicken Or Turkey And Noodles With Mushroom Sauce provides 337mg of sodium — about 15% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Chicken Or Turkey And Noodles With Mushroom Sauce?
Chicken Or Turkey And Noodles With Mushroom Sauce contains 94mg of potassium per 100.0g serving, equivalent to about 5% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Chicken Or Turkey And Noodles With Mushroom Sauce?
Dialysis patients have stricter mineral limits. Given Chicken Or Turkey And Noodles With Mushroom Sauce is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. Your dialysis team can give you personalised portion advice.
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更多肉类与蛋白质
No Sauce No Potatoes Chicken Or Turkey Fricassee
Phosphorus223 mg
Sodium742 mg
Potassium262 mg
Vanilla Vanilla High Protein 15 G Nutritional Shake
Phosphorus125 mg
Sodium83 mg
Potassium167 mg
Stuffed With Vegetables Or Meat Mixture Tomato-based Sauce Beef Rolls
Phosphorus195 mg
Sodium351 mg
Potassium380 mg
No Sauce Chicken Or Turkey And Noodles
Phosphorus91 mg
Sodium353 mg
Potassium75 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines