Potato Skins Without Topping 对肾病患者 限制
Limit intake if you have CKD · 依据 USDA 与 KDOQI 指南验证。
Potato Skins Without Topping — kidney-friendly food
CKD 每日限值占比
Phosphorus
6%
Sodium
16%
Potassium
22%
基于 CKD 3–4 期每日限值
🥦 蔬菜 Limit

Potato Skins Without Topping

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
151 kcal
蛋白质
2.1 g
碳水化合物
19.5 g
脂肪
7.5 g
58 mg
占每日 1,000毫克 CKD 限值的 6%
363 mg
占每日 2,300毫克 CKD 限值的 16%
445 mg
占每日 2,000毫克 CKD 限值的 22%
结论:对 CKD 而言限制

Potato Skins Without Topping 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 FNDDS (foodCode: 71410000)

肾友替代品

蔬菜 中寻找更安全的选择?可以试试这些:

常见问题

Is Potato Skins Without Topping safe for people with kidney disease?
Potato Skins Without Topping is rated Limit for CKD patients. Limit intake if you have CKD. With 58.0mg phosphorus, 363.0mg sodium, and 445.0mg 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 Potato Skins Without Topping?
A 100.0g serving of Potato Skins Without Topping contains 58mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Potato Skins Without Topping?
Per 100.0g serving, Potato Skins Without Topping provides 363mg of sodium — about 16% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Potato Skins Without Topping?
Potato Skins Without Topping contains 445mg of potassium per 100.0g serving, equivalent to about 22% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Potato Skins Without Topping?
Dialysis patients have stricter mineral limits. Given Potato Skins Without Topping 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