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:
Complete Vanilla Complete Vanilla Flavored Soymilk
Phosphorus146 mg
Sodium38 mg
Potassium154 mg
Vanilla Vanilla Hint Of Honey Almondmilk
Phosphorus8 mg
Sodium62 mg
Potassium71 mg
Creamy Chocolate Creamy Chocolate Plant-based Nutrition Shake
Phosphorus45 mg
Sodium73 mg
Potassium212 mg
Smooth Chocolate Smooth Chocolate Organic Plant Protein 16 G Nutrition Shake
Phosphorus33 mg
Sodium82 mg
Potassium88 mg
常见问题
Is Luncheon Meat safe for people with kidney disease?
Luncheon Meat is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 261.0mg phosphorus, 890.0mg sodium, and 425.0mg 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 Luncheon Meat?
A 100.0g serving of Luncheon Meat contains 261mg of phosphorus, which is approximately 26% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Luncheon Meat?
Per 100.0g serving, Luncheon Meat provides 890mg of sodium — about 39% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Luncheon Meat?
Luncheon Meat contains 425mg of potassium per 100.0g serving, equivalent to about 21% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Luncheon Meat?
Dialysis patients have stricter mineral limits. Given Luncheon Meat 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
Hawaiian Style Pork And Vegetables
Phosphorus84 mg
Sodium202 mg
Potassium250 mg
Original Original Plant Based Oat Non-dairy Oat Beverage
Phosphorus50 mg
Sodium52 mg
Potassium150 mg
Milk Chocolate Milk Chocolate Protein 9 G Nutritional Drink Mix
Phosphorus417 mg
Sodium317 mg
Potassium650 mg
Walnuts
Phosphorus365 mg
Sodium0 mg
Potassium424 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines