CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
酸面团烤面包
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: 51133020)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Corn Yellow Flour
Phosphorus92 mg
Sodium0 mg
Potassium144 mg
Rice White Unenriched Flour
Phosphorus94 mg
Sodium5 mg
Potassium75 mg
White With Dark Green Vegetables And Tomatoes And/or Tomato-based Sauce Rice
Phosphorus40 mg
Sodium194 mg
Potassium92 mg
Instant Fruit Flavored Oatmeal
Phosphorus77 mg
Sodium131 mg
Potassium96 mg
常见问题
Is 酸面团烤面包 safe for people with kidney disease?
酸面团烤面包 is rated Limit for CKD patients. Limit intake if you have CKD. With 115.0mg phosphorus, 662.0mg sodium, and 129.0mg 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 酸面团烤面包?
A 100.0g serving of 酸面团烤面包 contains 115mg of phosphorus, which is approximately 12% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 酸面团烤面包?
Per 100.0g serving, 酸面团烤面包 provides 662mg of sodium — about 29% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 酸面团烤面包?
酸面团烤面包 contains 129mg of potassium per 100.0g serving, equivalent to about 6% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 酸面团烤面包?
Dialysis patients have stricter mineral limits. Given 酸面团烤面包 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
Thick Crust Pizza With Cheese And Extra Vegetables
Phosphorus185 mg
Sodium490 mg
Potassium174 mg
Wheat With Raisins Bagel
Phosphorus138 mg
Sodium398 mg
Potassium215 mg
Quaker Fruit & Cream Instant Oatmeal Variety Pack22.2 Ounce 18 Packet Box
Phosphorus271 mg
Sodium514 mg
Potassium273 mg
Kellogg's Special K Cereal Bars Red Berries .81oz
Phosphorus116 mg
Sodium374 mg
Potassium98 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines