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:
Unsweetened Original Unsweetened Original Almondmilk
Phosphorus8 mg
Sodium71 mg
Potassium67 mg
Chocolate Truffle Chocolate Truffle Protein Drink
Phosphorus121 mg
Sodium67 mg
Potassium115 mg
Strawberry Flavored Complete Nutrition Drink
Phosphorus97 mg
Sodium69 mg
Potassium139 mg
Apple Cinnamon Apple Cinnamon Smooth & Creamy High Protein Shake With Oats
Phosphorus145 mg
Sodium67 mg
Potassium80 mg
常见问题
Is 帕玛森奶酪(磨碎) safe for people with kidney disease?
帕玛森奶酪(磨碎) is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 634.0mg phosphorus, 1750.0mg sodium, and 184.0mg 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 帕玛森奶酪(磨碎)?
A 100.0g serving of 帕玛森奶酪(磨碎) contains 634mg of phosphorus, which is approximately 63% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 帕玛森奶酪(磨碎)?
Per 100.0g serving, 帕玛森奶酪(磨碎) provides 1750mg of sodium — about 76% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 帕玛森奶酪(磨碎)?
帕玛森奶酪(磨碎) contains 184mg of potassium per 100.0g serving, equivalent to about 9% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 帕玛森奶酪(磨碎)?
Dialysis patients have stricter mineral limits. Given 帕玛森奶酪(磨碎) 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
Extended Shelf Life Silk Soymilk Original 64oz
Phosphorus96 mg
Sodium38 mg
Potassium146 mg
With Meat And Vegetables Other Than Dark-green And/or Tomatoes Ns As To Fat Egg Omelet Or Scrambled Egg
Phosphorus170 mg
Sodium285 mg
Potassium176 mg
Natural 100% Whey Protein* Powder
Phosphorus903 mg
Sodium290 mg
Potassium323 mg
Almond Butter
Phosphorus504 mg
Sodium232 mg
Potassium741 mg
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Last updated: March 15, 2026 · Data source: USDA FoodData Central & KDOQI guidelines