CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Avoid
硬无麸质椒盐卷饼薄片
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: 54408115)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Cookie Type Pastry
Phosphorus110 mg
Sodium67 mg
Potassium127 mg
Fat Added Quinoa
Phosphorus145 mg
Sodium184 mg
Potassium164 mg
Home Recipe Pasta With Tomato-based Sauce And Meat
Phosphorus61 mg
Sodium199 mg
Potassium175 mg
Oatmeal With Fruit Ready-to-eat ,Toddler Cereal
Phosphorus63 mg
Sodium2 mg
Potassium109 mg
常见问题
Is 硬无麸质椒盐卷饼薄片 safe for people with kidney disease?
硬无麸质椒盐卷饼薄片 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 20.0mg phosphorus, 2470.0mg sodium, and 67.0mg 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 硬无麸质椒盐卷饼薄片?
A 100.0g serving of 硬无麸质椒盐卷饼薄片 contains 20mg of phosphorus, which is approximately 2% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 硬无麸质椒盐卷饼薄片?
Per 100.0g serving, 硬无麸质椒盐卷饼薄片 provides 2470mg of sodium — about 100% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 硬无麸质椒盐卷饼薄片?
硬无麸质椒盐卷饼薄片 contains 67mg of potassium per 100.0g serving, equivalent to about 3% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 硬无麸质椒盐卷饼薄片?
Dialysis patients have stricter mineral limits. Given 硬无麸质椒盐卷饼薄片 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.
更多Grains & Starches
Sprouted Flax Seed Bread
Phosphorus178 mg
Sodium244 mg
Potassium178 mg
Macaroni Or Pasta Salad Mayonnaise
Phosphorus47 mg
Sodium204 mg
Potassium49 mg
Cinnamon & Spice Cinnamon & Spice Instant Oatmeal Packets
Phosphorus233 mg
Sodium512 mg
Potassium302 mg
Puerto Rican Style Soupy Rice With Chicken
Phosphorus123 mg
Sodium754 mg
Potassium191 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines