CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
烤燕麦全谷物燕麦谷物
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: 2019799) · Meijer, Inc.
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Dough Bread
Phosphorus109 mg
Sodium177 mg
Potassium132 mg
Brown With Carrots And Tomatoes And/or Tomato-based Sauce Rice
Phosphorus81 mg
Sodium171 mg
Potassium114 mg
Chocolate Cream Pie
Phosphorus56 mg
Sodium167 mg
Potassium130 mg
Corn Flakes Corn Flakes Organic Milled Corn & Sea Salt
Phosphorus118 mg
Sodium176 mg
Potassium176 mg
常见问题
Is 烤燕麦全谷物燕麦谷物 safe for people with kidney disease?
烤燕麦全谷物燕麦谷物 is rated Limit for CKD patients. Limit intake if you have CKD. With 500.0mg phosphorus, 500.0mg sodium, and 350.0mg 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 烤燕麦全谷物燕麦谷物?
A 100.0g serving of 烤燕麦全谷物燕麦谷物 contains 500mg of phosphorus, which is approximately 50% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 烤燕麦全谷物燕麦谷物?
Per 100.0g serving, 烤燕麦全谷物燕麦谷物 provides 500mg of sodium — about 22% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 烤燕麦全谷物燕麦谷物?
烤燕麦全谷物燕麦谷物 contains 350mg of potassium per 100.0g serving, equivalent to about 18% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 烤燕麦全谷物燕麦谷物?
Dialysis patients have stricter mineral limits. Given 烤燕麦全谷物燕麦谷物 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
Fruit Pancakes
Phosphorus205 mg
Sodium438 mg
Potassium88 mg
English With Fruit Other Than Raisins Muffin
Phosphorus97 mg
Sodium442 mg
Potassium122 mg
Sweetened Sweetened Cereal
Phosphorus105 mg
Sodium474 mg
Potassium0 mg
Crumb Or Quick-bread Type With Fruit Coffee Cake
Phosphorus90 mg
Sodium203 mg
Potassium105 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines