CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
米和坚果饼干
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 FNDDS (foodCode: 54319005)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Cereal
Phosphorus65 mg
Sodium70 mg
Potassium58 mg
Brown With Dark Green Vegetables And Tomatoes And/or Tomato-based Sauce Rice
Phosphorus85 mg
Sodium170 mg
Potassium122 mg
Rice White Unenriched Flour
Phosphorus94 mg
Sodium5 mg
Potassium75 mg
Matzo Granola Breakfast & Nosh Maple Nut
Phosphorus38 mg
Sodium0 mg
Potassium212 mg
常见问题
Is 米和坚果饼干 safe for people with kidney disease?
米和坚果饼干 is rated Limit for CKD patients. Limit intake if you have CKD. With 368.0mg phosphorus, 360.0mg sodium, and 278.0mg 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 米和坚果饼干?
A 100.0g serving of 米和坚果饼干 contains 368mg of phosphorus, which is approximately 37% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 米和坚果饼干?
Per 100.0g serving, 米和坚果饼干 provides 360mg of sodium — about 16% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 米和坚果饼干?
米和坚果饼干 contains 278mg 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 米和坚果饼干?
Dialysis patients have stricter mineral limits. Given 米和坚果饼干 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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更多Grains & Starches
Quaker Oatmeal Squares With A Hint Of Cinnamon Crunchy Oat Cereal 21 Ounce Box
Phosphorus369 mg
Sodium344 mg
Potassium359 mg
Instant Noodle, Cung Dinh
Phosphorus175 mg
Sodium2300 mg
Potassium210 mg
White Pearled Unenriched Dry Sorghum Flour
Phosphorus245 mg
Sodium0 mg
Potassium273 mg
Brown And Wild Fat Added Rice
Phosphorus97 mg
Sodium202 mg
Potassium85 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines