CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
Thick Crust Pizza With Beans And Vegetables
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: 58106830)
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Matzo Crackers
Phosphorus89 mg
Sodium0 mg
Potassium112 mg
Chex Toasted Coconut Almond General Mills
Phosphorus34 mg
Sodium129 mg
Potassium224 mg
Brown With Carrots Rice
Phosphorus86 mg
Sodium168 mg
Potassium115 mg
White With Dark Green Vegetables And Tomatoes And/or Tomato-based Sauce Rice
Phosphorus40 mg
Sodium194 mg
Potassium92 mg
常见问题
Is Thick Crust Pizza With Beans And Vegetables safe for people with kidney disease?
Thick Crust Pizza With Beans And Vegetables is rated Limit for CKD patients. Limit intake if you have CKD. With 181.0mg phosphorus, 441.0mg sodium, and 204.0mg 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 Thick Crust Pizza With Beans And Vegetables?
A 100.0g serving of Thick Crust Pizza With Beans And Vegetables contains 181mg of phosphorus, which is approximately 18% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Thick Crust Pizza With Beans And Vegetables?
Per 100.0g serving, Thick Crust Pizza With Beans And Vegetables provides 441mg of sodium — about 19% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Thick Crust Pizza With Beans And Vegetables?
Thick Crust Pizza With Beans And Vegetables contains 204mg of potassium per 100.0g serving, equivalent to about 10% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Thick Crust Pizza With Beans And Vegetables?
Dialysis patients have stricter mineral limits. Given Thick Crust Pizza With Beans And Vegetables 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.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines