Organic Whole Wheat Flour 对肾病患者 限制
Limit intake if you have CKD · 依据 USDA 与 KDOQI 指南验证。
Organic Whole Wheat Flour — kidney-friendly food
CKD 每日限值占比
Phosphorus
33%
Sodium
0%
Potassium
14%
基于 CKD 3–4 期每日限值
🍚 Grains & Starches Limit

Organic Whole Wheat Flour

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
333 kcal
蛋白质
13.3 g
碳水化合物
66.7 g
脂肪
3.3 g
333 mg
占每日 1,000毫克 CKD 限值的 33%
0 mg
占每日 2,300毫克 CKD 限值的 0%
283 mg
占每日 2,000毫克 CKD 限值的 14%
结论:对 CKD 而言限制

Organic Whole Wheat Flour 在一种或多种受限矿物质上含量偏高。若您处于 CKD 3 期或更严重阶段,请仅小量食用,且避免在同一天内搭配其他高矿物质食物。

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: 537896) · ONE DEGREE ORGANIC FOODS

肾友替代品

Grains & Starches 中寻找更安全的选择?可以试试这些:

常见问题

Is Organic Whole Wheat Flour safe for people with kidney disease?
Organic Whole Wheat Flour is rated Limit for CKD patients. Limit intake if you have CKD. With 333.0mg phosphorus, 0.0mg sodium, and 283.0mg 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 Whole Wheat Flour?
A 100.0g serving of Organic Whole Wheat Flour contains 333mg of phosphorus, which is approximately 33% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Organic Whole Wheat Flour?
Per 100.0g serving, Organic Whole Wheat Flour provides 0mg of sodium — about 0% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Organic Whole Wheat Flour?
Organic Whole Wheat Flour contains 283mg of potassium per 100.0g serving, equivalent to about 14% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Organic Whole Wheat Flour?
Dialysis patients have stricter mineral limits. Given Organic Whole Wheat Flour 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