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 Flavored Greek Nonfat Yogurt
Phosphorus111 mg
Sodium31 mg
Potassium98 mg
Rich Chocolate Rich Chocolate Flavor Balanced Nutritional Drink
Phosphorus105 mg
Sodium97 mg
Potassium198 mg
Coconut Milk Smoothie Mango Cogo
Phosphorus45 mg
Sodium41 mg
Potassium81 mg
Chocolate Ice Cream Soda
Phosphorus28 mg
Sodium30 mg
Potassium66 mg
常见问题
Is Club Sandwich On White safe for people with kidney disease?
Club Sandwich On White is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 207.0mg phosphorus, 769.0mg sodium, and 283.0mg 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 Club Sandwich On White?
A 100.0g serving of Club Sandwich On White contains 207mg of phosphorus, which is approximately 21% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Club Sandwich On White?
Per 100.0g serving, Club Sandwich On White provides 769mg of sodium — about 33% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Club Sandwich On White?
Club Sandwich On White contains 283mg of potassium per 100.0g serving, equivalent to about 14% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Club Sandwich On White?
Dialysis patients have stricter mineral limits. Given Club Sandwich On White 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.
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更多肉类与蛋白质
Tubes Only Squid
Phosphorus63 mg
Sodium271 mg
Potassium9 mg
Chicken Or Turkey And Rice With Cream Sauce
Phosphorus106 mg
Sodium380 mg
Potassium147 mg
Tuna Salad Sandwich On Wheat
Phosphorus109 mg
Sodium425 mg
Potassium166 mg
Cage Free Grade A Large Brown Eggs
Phosphorus200 mg
Sodium130 mg
Potassium140 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines