CKD 每日限值占比
基于 CKD 3–4 期每日限值
肾友替代品
在 肉类与蛋白质 中寻找更安全的选择?可以试试这些:
Chocolate Almondmilk
Phosphorus17 mg
Sodium62 mg
Potassium92 mg
Premature Ready-to-feed Infant Formula
Phosphorus45 mg
Sodium25 mg
Potassium86 mg
Chocolate Chocolate Original Nutrition Shake
Phosphorus104 mg
Sodium79 mg
Potassium179 mg
Similac Go And Grow Toddler Formula
Phosphorus75 mg
Sodium17 mg
Potassium86 mg
常见问题
Is Italian Sandwich On Wheat safe for people with kidney disease?
Italian Sandwich On Wheat is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 238.0mg phosphorus, 1010.0mg sodium, and 268.0mg 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 Italian Sandwich On Wheat?
A 100.0g serving of Italian Sandwich On Wheat contains 238mg of phosphorus, which is approximately 24% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Italian Sandwich On Wheat?
Per 100.0g serving, Italian Sandwich On Wheat provides 1010mg of sodium — about 44% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Italian Sandwich On Wheat?
Italian Sandwich On Wheat contains 268mg of potassium per 100.0g serving, equivalent to about 13% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Italian Sandwich On Wheat?
Dialysis patients have stricter mineral limits. Given Italian Sandwich On Wheat 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.
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更多肉类与蛋白质
Baked Beans From / Restaurant
Phosphorus85 mg
Sodium491 mg
Potassium224 mg
From Hamburger Wrap Sandwich
Phosphorus187 mg
Sodium440 mg
Potassium230 mg
Strawberry Plus Nutrition Shake
Phosphorus3750 mg
Sodium2750 mg
Potassium5000 mg
Vanilla Original Nutrition Powder
Phosphorus140 mg
Sodium351 mg
Potassium544 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines