Chocolate Ready-to-eat Pudding 对肾病患者 安全
Good choice for kidney disease patients · 依据 USDA 与 KDOQI 指南验证。
Chocolate Ready-to-eat Pudding — kidney-friendly food
CKD 每日限值占比
Phosphorus
6%
Sodium
7%
Potassium
9%
基于 CKD 3–4 期每日限值
🥩 肉类与蛋白质 Safe

Chocolate Ready-to-eat Pudding

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
142 kcal
蛋白质
2.1 g
碳水化合物
23.0 g
脂肪
4.6 g
56 mg
占每日 1,000毫克 CKD 限值的 6%
152 mg
占每日 2,300毫克 CKD 限值的 7%
184 mg
占每日 2,000毫克 CKD 限值的 9%
结论:对 CKD 而言安全

Chocolate Ready-to-eat Pudding 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 FNDDS (foodCode: 13230130)

常见问题

Is Chocolate Ready-to-eat Pudding safe for people with kidney disease?
Chocolate Ready-to-eat Pudding is rated Safe for CKD patients. Good choice for kidney disease patients. With 56.0mg phosphorus, 152.0mg sodium, and 184.0mg 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 Chocolate Ready-to-eat Pudding?
A 100.0g serving of Chocolate Ready-to-eat Pudding contains 56mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Chocolate Ready-to-eat Pudding?
Per 100.0g serving, Chocolate Ready-to-eat Pudding provides 152mg of sodium — about 7% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Chocolate Ready-to-eat Pudding?
Chocolate Ready-to-eat Pudding contains 184mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Chocolate Ready-to-eat Pudding?
Dialysis patients have stricter mineral limits. Given Chocolate Ready-to-eat Pudding 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