烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 对肾病患者 适量
Eat in moderate portions if you have CKD · 依据 USDA 与 KDOQI 指南验证。
烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 — kidney-friendly food
CKD 每日限值占比
Phosphorus
19%
Sodium
16%
Potassium
10%
基于 CKD 3–4 期每日限值
🍚 Grains & Starches Moderate

烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多

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
406 kcal
蛋白质
9.4 g
碳水化合物
81.2 g
脂肪
6.3 g
188 mg
占每日 1,000毫克 CKD 限值的 19%
375 mg
占每日 2,300毫克 CKD 限值的 16%
203 mg
占每日 2,000毫克 CKD 限值的 10%
结论:对 CKD 而言适量

烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 适量食用没问题。请关注每日总摄入,与低矿物质食物搭配,保持在每日 1,000 毫克磷、2,300 毫克钠、2,000 毫克钾的推荐限值内。

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: 2023924) · Weis Markets, Inc.

常见问题

Is 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 safe for people with kidney disease?
烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 188.0mg phosphorus, 375.0mg sodium, and 203.0mg potassium per 100.0g serving, moderate portions are usually fine, but watch your daily totals. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多?
A 100.0g serving of 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 contains 188mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多?
Per 100.0g serving, 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 provides 375mg of sodium — about 16% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多?
烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 contains 203mg 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 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多?
Dialysis patients have stricter mineral limits. Given 烤全谷物麦片含杏仁和蜂蜜燕麦块杏仁燕麦及更多 is rated Moderate (Eat in moderate portions if you have CKD), dialysis patients should eat smaller portions and monitor their weekly intake. 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