Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 对肾病患者 避免
Avoid or eat rarely if you have CKD · 依据 USDA 与 KDOQI 指南验证。
Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 — kidney-friendly food
CKD 每日限值占比
Phosphorus
14%
Sodium
17%
Potassium
65%
基于 CKD 3–4 期每日限值
🍿 零食 Avoid

Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋

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
536 kcal
蛋白质
7.1 g
碳水化合物
57.1 g
脂肪
32.1 g
143 mg
占每日 1,000毫克 CKD 限值的 14%
393 mg
占每日 2,300毫克 CKD 限值的 17%
1290 mg
占每日 2,000毫克 CKD 限值的 65%
结论:对 CKD 而言避免

Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 的含量显著超过 CKD 友好阈值。请避免常规食用。若必须食用(例如特殊场合),请将分量控制到极小,并相应调整当日其他饮食。

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: 1458970) · Pepsico Inc.

肾友替代品

零食 中寻找更安全的选择?可以试试这些:

常见问题

Is Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 safe for people with kidney disease?
Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 143.0mg phosphorus, 393.0mg sodium, and 1290.0mg 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 Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋?
A 100.0g serving of Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 contains 143mg of phosphorus, which is approximately 14% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋?
Per 100.0g serving, Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 provides 393mg of sodium — about 17% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋?
Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 contains 1290mg of potassium per 100.0g serving, equivalent to about 65% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋?
Dialysis patients have stricter mineral limits. Given Lay's 水煮海盐和黑胡椒味薯片 8.5盎司塑料袋 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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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines