CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
超厚芝士薄皮披萨
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: 58106250)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Chinese Pancake
Phosphorus62 mg
Sodium5 mg
Potassium62 mg
Shredded Wheat Plain Cereal
Phosphorus133 mg
Sodium2 mg
Potassium148 mg
Instant Fruit Flavored Oatmeal
Phosphorus77 mg
Sodium131 mg
Potassium96 mg
Home Recipe Pasta With Tomato-based Sauce And Poultry
Phosphorus66 mg
Sodium198 mg
Potassium174 mg
常见问题
Is 超厚芝士薄皮披萨 safe for people with kidney disease?
超厚芝士薄皮披萨 is rated Limit for CKD patients. Limit intake if you have CKD. With 234.0mg phosphorus, 549.0mg sodium, and 169.0mg 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 超厚芝士薄皮披萨?
A 100.0g serving of 超厚芝士薄皮披萨 contains 234mg of phosphorus, which is approximately 23% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 超厚芝士薄皮披萨?
Per 100.0g serving, 超厚芝士薄皮披萨 provides 549mg of sodium — about 24% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 超厚芝士薄皮披萨?
超厚芝士薄皮披萨 contains 169mg 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 超厚芝士薄皮披萨?
Dialysis patients have stricter mineral limits. Given 超厚芝士薄皮披萨 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
White With Vegetables And Gravy Rice
Phosphorus38 mg
Sodium237 mg
Potassium63 mg
Hearty Traditional Steel Cut Gluten Free Oats
Phosphorus325 mg
Sodium0 mg
Potassium375 mg
Smooth Wheat Smooth Wheat Organic Bread
Phosphorus188 mg
Sodium479 mg
Potassium250 mg
Strawberry Flavor Frosted Cereal With Monster Marshmallows
Phosphorus182 mg
Sodium455 mg
Potassium152 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines