CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
肉桂烤面包圈谷物
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 Branded (fdc_id: 2621923) · Post Consumer Brands, LLC
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Brown With Peas And Carrots Rice
Phosphorus90 mg
Sodium195 mg
Potassium99 mg
With Rice Meatless Stuffed Pepper
Phosphorus72 mg
Sodium186 mg
Potassium122 mg
Oat Bran Cereal
Phosphorus129 mg
Sodium69 mg
Potassium100 mg
Multigrain With Fruit Ready-to-eat ,Toddler Cereal
Phosphorus41 mg
Sodium2 mg
Potassium91 mg
常见问题
Is 肉桂烤面包圈谷物 safe for people with kidney disease?
肉桂烤面包圈谷物 is rated Limit for CKD patients. Limit intake if you have CKD. With 267.0mg phosphorus, 467.0mg sodium, and 150.0mg 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 肉桂烤面包圈谷物?
A 100.0g serving of 肉桂烤面包圈谷物 contains 267mg of phosphorus, which is approximately 27% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 肉桂烤面包圈谷物?
Per 100.0g serving, 肉桂烤面包圈谷物 provides 467mg of sodium — about 20% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 肉桂烤面包圈谷物?
肉桂烤面包圈谷物 contains 150mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 肉桂烤面包圈谷物?
Dialysis patients have stricter mineral limits. Given 肉桂烤面包圈谷物 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
Extra Raisin Bran Extra Raisin Bran Cereal
Phosphorus268 mg
Sodium518 mg
Potassium571 mg
Pita Chips
Phosphorus124 mg
Sodium854 mg
Potassium129 mg
Chai Spice Chai Spice Flavored Organic Multigrain Hot Cereal With Flax & Quinoa
Phosphorus357 mg
Sodium524 mg
Potassium310 mg
Honey Nut Honey Nut Toasted Oats Cereal
Phosphorus244 mg
Sodium683 mg
Potassium244 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines