CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
无谷蛋白硬面包棒
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: 51808050)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Wheat All-purpose Flour
Phosphorus108 mg
Sodium2 mg
Potassium136 mg
Brown With Tomatoes And/or Tomato Based Sauce Rice
Phosphorus76 mg
Sodium174 mg
Potassium114 mg
Korean Dukboki Or Tteokbokki
Phosphorus70 mg
Sodium198 mg
Potassium104 mg
Flour — All Purpose T55
Phosphorus108 mg
Sodium2 mg
Potassium107 mg
常见问题
Is 无谷蛋白硬面包棒 safe for people with kidney disease?
无谷蛋白硬面包棒 is rated Limit for CKD patients. Limit intake if you have CKD. With 374.0mg phosphorus, 438.0mg sodium, and 381.0mg 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 无谷蛋白硬面包棒?
A 100.0g serving of 无谷蛋白硬面包棒 contains 374mg of phosphorus, which is approximately 37% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 无谷蛋白硬面包棒?
Per 100.0g serving, 无谷蛋白硬面包棒 provides 438mg of sodium — about 19% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 无谷蛋白硬面包棒?
无谷蛋白硬面包棒 contains 381mg of potassium per 100.0g serving, equivalent to about 19% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 无谷蛋白硬面包棒?
Dialysis patients have stricter mineral limits. Given 无谷蛋白硬面包棒 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
Gluten Free Waffle
Phosphorus359 mg
Sodium505 mg
Potassium124 mg
Flour Tortilla
Phosphorus159 mg
Sodium683 mg
Potassium136 mg
Pan Sobao
Phosphorus85 mg
Sodium450 mg
Potassium110 mg
Rice And Soy Flakes Cereal Original Multi-grain Touch Of Cinnamon Original Multi-grain Touch Of Cinnamon Lightly Sweetened Wheat
Phosphorus169 mg
Sodium441 mg
Potassium271 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines