CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Avoid
甜全麦和米谷物肉桂脆片
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: 1625834) · General Mills, Inc.
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
White With Dark Green Vegetables Rice
Phosphorus48 mg
Sodium190 mg
Potassium102 mg
Ns As To Fat Quinoa
Phosphorus145 mg
Sodium184 mg
Potassium164 mg
Spanish Coffee Bread
Phosphorus93 mg
Sodium15 mg
Potassium115 mg
Home Recipe Pasta With Tomato-based Sauce And Meat
Phosphorus61 mg
Sodium199 mg
Potassium175 mg
常见问题
Is 甜全麦和米谷物肉桂脆片 safe for people with kidney disease?
甜全麦和米谷物肉桂脆片 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 129.0mg phosphorus, 710.0mg sodium, and 145.0mg 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 甜全麦和米谷物肉桂脆片?
A 100.0g serving of 甜全麦和米谷物肉桂脆片 contains 129mg of phosphorus, which is approximately 13% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 甜全麦和米谷物肉桂脆片?
Per 100.0g serving, 甜全麦和米谷物肉桂脆片 provides 710mg of sodium — about 31% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 甜全麦和米谷物肉桂脆片?
甜全麦和米谷物肉桂脆片 contains 145mg of potassium per 100.0g serving, equivalent to about 7% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 甜全麦和米谷物肉桂脆片?
Dialysis patients have stricter mineral limits. Given 甜全麦和米谷物肉桂脆片 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.
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Cream Of Wheat
Phosphorus15 mg
Sodium83 mg
Potassium16 mg
Original Original Sprouted Flourless Flake Cereal
Phosphorus343 mg
Sodium436 mg
Potassium455 mg
Peaches & Cream Peaches & Cream Flavored Instant Oatmeal
Phosphorus286 mg
Sodium543 mg
Potassium286 mg
Kellogg Raisin Bran 23.5oz
Phosphorus371 mg
Sodium357 mg
Potassium653 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines