CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
鸡肉饭
每 100gram 份的营养成分与 CKD 安全等级
分量
100.0 gram
来源与备注
Imported from latin-foods. Latin chicken rice.
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Eclair Custard Or Cream Filled Cream Puff
Phosphorus68 mg
Sodium132 mg
Potassium79 mg
Wheat All-purpose Enriched Bleached Flour
Phosphorus108 mg
Sodium2 mg
Potassium136 mg
Spanish Coffee Bread
Phosphorus93 mg
Sodium15 mg
Potassium115 mg
Matzo Granola Breakfast & Nosh Maple Nut
Phosphorus38 mg
Sodium0 mg
Potassium212 mg
常见问题
Is 鸡肉饭 safe for people with kidney disease?
鸡肉饭 is rated Limit for CKD patients. Limit intake if you have CKD. With 120.0mg phosphorus, 520.0mg sodium, and 180.0mg 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 鸡肉饭?
A 100.0g serving of 鸡肉饭 contains 120mg of phosphorus, which is approximately 12% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 鸡肉饭?
Per 100.0g serving, 鸡肉饭 provides 520mg of sodium — about 23% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 鸡肉饭?
鸡肉饭 contains 180mg 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 鸡肉饭?
Dialysis patients have stricter mineral limits. Given 鸡肉饭 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.
更多Grains & Starches
Almonds Cereal With Almonds
Phosphorus143 mg
Sodium429 mg
Potassium190 mg
Restaurant Pasta With Tomato-based Sauce And Meat
Phosphorus56 mg
Sodium383 mg
Potassium162 mg
Cinni-mini Crunch Cinni-mini Crunch Sweetened Wheat & Rice Cereal With Cinnamon
Phosphorus143 mg
Sodium476 mg
Potassium119 mg
Wheat And Bran Wheat And Bran Flakes Cereal
Phosphorus385 mg
Sodium590 mg
Potassium564 mg
Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines