亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 对肾病患者 适量
Eat in moderate portions if you have CKD · 依据 USDA 与 KDOQI 指南验证。
亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 — kidney-friendly food
CKD 每日限值占比
Phosphorus
24%
Sodium
12%
Potassium
14%
基于 CKD 3–4 期每日限值
🍚 Grains & Starches Moderate

亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包

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
206 kcal
蛋白质
11.8 g
碳水化合物
38.2 g
脂肪
2.9 g
235 mg
占每日 1,000毫克 CKD 限值的 24%
265 mg
占每日 2,300毫克 CKD 限值的 12%
271 mg
占每日 2,000毫克 CKD 限值的 14%
结论:对 CKD 而言适量

亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 适量食用没问题。请关注每日总摄入,与低矿物质食物搭配,保持在每日 1,000 毫克磷、2,300 毫克钠、2,000 毫克钾的推荐限值内。

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 Branded (fdc_id: 2391867) · Morgan Wholesale Building Material, Co.

常见问题

Is 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 safe for people with kidney disease?
亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 235.0mg phosphorus, 265.0mg sodium, and 271.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包?
A 100.0g serving of 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 contains 235mg of phosphorus, which is approximately 24% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包?
Per 100.0g serving, 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 provides 265mg of sodium — about 12% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包?
亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 contains 271mg 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 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包?
Dialysis patients have stricter mineral limits. Given 亚麻& 斯佩尔特亚麻& 斯佩尔特发芽面包 is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. Your dialysis team can give you personalised portion advice.

更多Grains & Starches

Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines