CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
Organic Spelt Bread Dave's Killer Bread
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 Branded (fdc_id: 2490633) · Avb Corp.
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Marshmallow Pie Chocolate Covered Cookie
Phosphorus97 mg
Sodium188 mg
Potassium182 mg
Chex Granola Mix General Mills
Phosphorus34 mg
Sodium129 mg
Potassium241 mg
Flour
Phosphorus106 mg
Sodium0 mg
Potassium135 mg
White With Dark Green Vegetables And Tomatoes And/or Tomato-based Sauce Rice
Phosphorus40 mg
Sodium194 mg
Potassium92 mg
常见问题
Is Organic Spelt Bread Dave's Killer Bread safe for people with kidney disease?
Organic Spelt Bread Dave's Killer Bread is rated Limit for CKD patients. Limit intake if you have CKD. With 319.0mg phosphorus, 404.0mg sodium, and 298.0mg 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 Organic Spelt Bread Dave's Killer Bread?
A 100.0g serving of Organic Spelt Bread Dave's Killer Bread contains 319mg of phosphorus, which is approximately 32% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Organic Spelt Bread Dave's Killer Bread?
Per 100.0g serving, Organic Spelt Bread Dave's Killer Bread provides 404mg of sodium — about 18% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Organic Spelt Bread Dave's Killer Bread?
Organic Spelt Bread Dave's Killer Bread contains 298mg of potassium per 100.0g serving, equivalent to about 15% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Organic Spelt Bread Dave's Killer Bread?
Dialysis patients have stricter mineral limits. Given Organic Spelt Bread Dave's Killer Bread 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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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines