CKD 每日限值占比
基于 CKD 3–4 期每日限值
肾友替代品
在 蔬菜 中寻找更安全的选择?可以试试这些:
Bella Vista; 6/#10 Chick Peas - Fancy
Phosphorus74 mg
Sodium91 mg
Potassium0 mg
Juice Cranberry Raspberry Ocean Spray
Phosphorus8 mg
Sodium6 mg
Potassium71 mg
Savoy Cabbage
Phosphorus43 mg
Sodium154 mg
Potassium232 mg
Mixed Berry Parfait Mixed Berry Parfait Perfectly Protein Breakfast Smoothie
Phosphorus138 mg
Sodium20 mg
Potassium76 mg
常见问题
Is Ns As To Fat Sweet Potato safe for people with kidney disease?
Ns As To Fat Sweet Potato is rated Limit for CKD patients. Limit intake if you have CKD. With 37.0mg phosphorus, 161.0mg sodium, and 481.0mg 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 Ns As To Fat Sweet Potato?
A 100.0g serving of Ns As To Fat Sweet Potato contains 37mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Ns As To Fat Sweet Potato?
Per 100.0g serving, Ns As To Fat Sweet Potato provides 161mg of sodium — about 7% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Ns As To Fat Sweet Potato?
Ns As To Fat Sweet Potato contains 481mg of potassium per 100.0g serving, equivalent to about 24% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Ns As To Fat Sweet Potato?
Dialysis patients have stricter mineral limits. Given Ns As To Fat Sweet Potato 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.
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更多蔬菜
Potato Salad Light Mayonnaise-type Salad Dressing
Phosphorus35 mg
Sodium215 mg
Potassium260 mg
Crimini Mushroom
Phosphorus100 mg
Sodium4 mg
Potassium380 mg
Kashi Pizza Roasted Vegetable Thin Crust 5.4oz
Phosphorus77 mg
Sodium368 mg
Potassium185 mg
Pearl Onions
Phosphorus2 mg
Sodium129 mg
Potassium98 mg
Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines