CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
巧克力威化饼干
每 100gram 份的营养成分与 CKD 安全等级
分量
100.0 gram
来源与备注
USDA FNDDS (foodCode: 53210000)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Cherry Cobbler
Phosphorus33 mg
Sodium179 mg
Potassium107 mg
Pineapple Cream Pie
Phosphorus47 mg
Sodium168 mg
Potassium79 mg
Toddler Cereal
Phosphorus63 mg
Sodium2 mg
Potassium109 mg
Brown With Dark Green Vegetables And Tomatoes And/or Tomato-based Sauce Rice
Phosphorus85 mg
Sodium170 mg
Potassium122 mg
常见问题
Is 巧克力威化饼干 safe for people with kidney disease?
巧克力威化饼干 is rated Limit for CKD patients. Limit intake if you have CKD. With 132.0mg phosphorus, 580.0mg sodium, and 210.0mg 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 巧克力威化饼干?
A 100.0g serving of 巧克力威化饼干 contains 132mg of phosphorus, which is approximately 13% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 巧克力威化饼干?
Per 100.0g serving, 巧克力威化饼干 provides 580mg of sodium — about 25% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 巧克力威化饼干?
巧克力威化饼干 contains 210mg of potassium per 100.0g serving, equivalent to about 11% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 巧克力威化饼干?
Dialysis patients have stricter mineral limits. Given 巧克力威化饼干 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.
更多Grains & Starches
Pumpkin Spice Pumpkin Spice Flavored Whole Grain Cereal
Phosphorus169 mg
Sodium17 mg
Potassium271 mg
Honey Nut Crisps Honey Nut Crisps Flavored Toasted Corn Cereal
Phosphorus0 mg
Sodium438 mg
Potassium156 mg
Fruit Sweetened Corn Puffs Cereals
Phosphorus125 mg
Sodium500 mg
Potassium156 mg
Tony Chachere's Red Beans & Rice 7oz
Phosphorus125 mg
Sodium589 mg
Potassium350 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines