CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
草莓华夫饼
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 Branded (fdc_id: 2056515) · Hy-Vee, Inc.
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Reduced Sugar Oatmeal
Phosphorus80 mg
Sodium90 mg
Potassium82 mg
Home Recipe Pasta With Tomato-based Sauce And Poultry
Phosphorus66 mg
Sodium198 mg
Potassium174 mg
Brown With Dark Green Vegetables And Tomatoes And/or Tomato-based Sauce Rice
Phosphorus85 mg
Sodium170 mg
Potassium122 mg
Gluten Free Baking Flour Blend
Phosphorus133 mg
Sodium33 mg
Potassium167 mg
常见问题
Is 草莓华夫饼 safe for people with kidney disease?
草莓华夫饼 is rated Limit for CKD patients. Limit intake if you have CKD. With 429.0mg phosphorus, 571.0mg sodium, and 64.0mg 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 草莓华夫饼?
A 100.0g serving of 草莓华夫饼 contains 429mg of phosphorus, which is approximately 43% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 草莓华夫饼?
Per 100.0g serving, 草莓华夫饼 provides 571mg of sodium — about 25% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 草莓华夫饼?
草莓华夫饼 contains 64mg of potassium per 100.0g serving, equivalent to about 3% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 草莓华夫饼?
Dialysis patients have stricter mineral limits. Given 草莓华夫饼 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
Whole Grain Wheat & Bran Cereal
Phosphorus339 mg
Sodium390 mg
Potassium525 mg
Raw Hulled Hemp Seeds
Phosphorus1650 mg
Sodium0 mg
Potassium1200 mg
Kellogg Low Fat Granola Without Raisins 10.6oz
Phosphorus228 mg
Sodium257 mg
Potassium215 mg
Cinnamon Cinnamon French Toaster Sticks
Phosphorus222 mg
Sodium556 mg
Potassium56 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines