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:
Vanilla Vanilla Balanced Nutrition Pediatric Shake
Phosphorus83 mg
Sodium38 mg
Potassium196 mg
Strawberry Banana Original Low Fat Yogurt
Phosphorus88 mg
Sodium47 mg
Potassium135 mg
Reduced Fat Fluid Milk
Phosphorus103 mg
Sodium39 mg
Potassium159 mg
Orange Creme Orange Creme Lowfat Yogurt
Phosphorus88 mg
Sodium44 mg
Potassium129 mg
常见问题
Is 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔 safe for people with kidney disease?
巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 656.0mg phosphorus, 492.0mg sodium, and 393.0mg 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 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔?
A 100.0g serving of 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔 contains 656mg of phosphorus, which is approximately 66% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔?
Per 100.0g serving, 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔 provides 492mg of sodium — about 21% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔?
巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔 contains 393mg of potassium per 100.0g serving, equivalent to about 20% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔?
Dialysis patients have stricter mineral limits. Given 巧克力有机植物蛋白+绿色蔬菜美味蛋白和蔬菜奶昔 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.
更多肉类与蛋白质
Soft Serve Vanilla Ice Cream
Phosphorus103 mg
Sodium74 mg
Potassium208 mg
From 1 Large Patty Hamburger
Phosphorus148 mg
Sodium351 mg
Potassium241 mg
Sea Bass (Lavraki)
Phosphorus194 mg
Sodium68 mg
Potassium256 mg
Mint Chocolate Mint Chocolate Plant-based Nutrition Shake
Phosphorus45 mg
Sodium73 mg
Potassium212 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines