CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
硬面粉种类不详的面包卷
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: 51000300)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Made From Packaged Mix Macaroni Or Noodles With Cheese
Phosphorus98 mg
Sodium161 mg
Potassium49 mg
Wheat All-purpose Flour
Phosphorus108 mg
Sodium2 mg
Potassium136 mg
Regular Or Quick Non-dairy Milk Oatmeal
Phosphorus101 mg
Sodium117 mg
Potassium110 mg
Whole Wheat Cereal
Phosphorus50 mg
Sodium71 mg
Potassium51 mg
常见问题
Is 硬面粉种类不详的面包卷 safe for people with kidney disease?
硬面粉种类不详的面包卷 is rated Limit for CKD patients. Limit intake if you have CKD. With 100.0mg phosphorus, 544.0mg sodium, and 108.0mg 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 硬面粉种类不详的面包卷?
A 100.0g serving of 硬面粉种类不详的面包卷 contains 100mg of phosphorus, which is approximately 10% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 硬面粉种类不详的面包卷?
Per 100.0g serving, 硬面粉种类不详的面包卷 provides 544mg of sodium — about 24% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 硬面粉种类不详的面包卷?
硬面粉种类不详的面包卷 contains 108mg of potassium per 100.0g serving, equivalent to about 5% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 硬面粉种类不详的面包卷?
Dialysis patients have stricter mineral limits. Given 硬面粉种类不详的面包卷 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
Toasted Rice Cereal
Phosphorus121 mg
Sodium545 mg
Potassium167 mg
Vanilla Almond Vanilla Almond Flavored Cereal
Phosphorus185 mg
Sodium315 mg
Potassium333 mg
Honey Honey Nut Cereal
Phosphorus294 mg
Sodium569 mg
Potassium275 mg
Maple Minis Maple Flavor Homestyle Waffles
Phosphorus215 mg
Sodium548 mg
Potassium43 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines