大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 对肾病患者 避免
Avoid or eat rarely if you have CKD · 依据 USDA 与 KDOQI 指南验证。
大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 — kidney-friendly food
CKD 每日限值占比
Phosphorus
39%
Sodium
7%
Potassium
46%
基于 CKD 3–4 期每日限值
🍚 Grains & Starches Avoid

大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条

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
269 kcal
蛋白质
25.0 g
碳水化合物
57.7 g
脂肪
1.9 g
385 mg
占每日 1,000毫克 CKD 限值的 39%
163 mg
占每日 2,300毫克 CKD 限值的 7%
923 mg
占每日 2,000毫克 CKD 限值的 46%
结论:对 CKD 而言避免

大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 的含量显著超过 CKD 友好阈值。请避免常规食用。若必须食用(例如特殊场合),请将分量控制到极小,并相应调整当日其他饮食。

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 Branded (fdc_id: 2617477) · Kashi International Corporation

肾友替代品

Grains & Starches 中寻找更安全的选择?可以试试这些:

常见问题

Is 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 safe for people with kidney disease?
大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 385.0mg phosphorus, 163.0mg sodium, and 923.0mg 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 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条?
A 100.0g serving of 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 contains 385mg of phosphorus, which is approximately 39% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条?
Per 100.0g serving, 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 provides 163mg of sodium — about 7% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条?
大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 contains 923mg of potassium per 100.0g serving, equivalent to about 46% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条?
Dialysis patients have stricter mineral limits. Given 大豆蛋白格仔饼干及蜂蜜风味麦片天然甜味纤维枝条 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.

更多Grains & Starches

Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines