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:
Sugar 0 G Net Carbs 2 G Plant-based Nutritional Shake Organic Plant-based Protein 20 G
Phosphorus86 mg
Sodium95 mg
Potassium151 mg
Strawberry Flavored Nutrition Shake
Phosphorus77 mg
Sodium89 mg
Potassium123 mg
Indian Dessert Barfi Or Burfi
Phosphorus127 mg
Sodium71 mg
Potassium185 mg
Original The Original Oat- Milk
Phosphorus91 mg
Sodium36 mg
Potassium106 mg
常见问题
Is 巴氏杀菌工艺美式奶酪(含维生素D) safe for people with kidney disease?
巴氏杀菌工艺美式奶酪(含维生素D) is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 540.0mg phosphorus, 1660.0mg sodium, and 149.0mg 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 巴氏杀菌工艺美式奶酪(含维生素D)?
A 100.0g serving of 巴氏杀菌工艺美式奶酪(含维生素D) contains 540mg of phosphorus, which is approximately 54% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 巴氏杀菌工艺美式奶酪(含维生素D)?
Per 100.0g serving, 巴氏杀菌工艺美式奶酪(含维生素D) provides 1660mg of sodium — about 72% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 巴氏杀菌工艺美式奶酪(含维生素D)?
巴氏杀菌工艺美式奶酪(含维生素D) contains 149mg of potassium per 100.0g serving, equivalent to about 7% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 巴氏杀菌工艺美式奶酪(含维生素D)?
Dialysis patients have stricter mineral limits. Given 巴氏杀菌工艺美式奶酪(含维生素D) 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
Ham Salad Sandwich On White
Phosphorus122 mg
Sodium809 mg
Potassium191 mg
Vanilla Creme Vanilla Creme Light Non Dairy Low-fat Protein Shake
Phosphorus80 mg
Sodium56 mg
Potassium184 mg
With Cheese Roast Beef Sandwich On Wheat
Phosphorus261 mg
Sodium696 mg
Potassium370 mg
Rice And Vegetables Including Carrots Beef
Phosphorus70 mg
Sodium312 mg
Potassium106 mg
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Last updated: March 15, 2026 · Data source: USDA FoodData Central & KDOQI guidelines