CKD 每日限值占比
基于 CKD 3–4 期每日限值
🍚 Grains & Starches
Limit
Tony Chachere's Red Beans & Rice 7oz
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: 2717970) · Tony Chachere's Creole Foods of Opelousas Inc.
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Macaroni Or Pasta Salad With Tuna And Egg
Phosphorus70 mg
Sodium200 mg
Potassium73 mg
Made From Mung Beans Long Rice Noodles
Phosphorus7 mg
Sodium5 mg
Potassium2 mg
Brown With Carrots Rice
Phosphorus86 mg
Sodium168 mg
Potassium115 mg
Brown With Other Vegetables Rice
Phosphorus86 mg
Sodium157 mg
Potassium108 mg
常见问题
Is Tony Chachere's Red Beans & Rice 7oz safe for people with kidney disease?
Tony Chachere's Red Beans & Rice 7oz is rated Limit for CKD patients. Limit intake if you have CKD. With 125.0mg phosphorus, 589.0mg 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 Tony Chachere's Red Beans & Rice 7oz?
A 100.0g serving of Tony Chachere's Red Beans & Rice 7oz contains 125mg of phosphorus, which is approximately 13% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Tony Chachere's Red Beans & Rice 7oz?
Per 100.0g serving, Tony Chachere's Red Beans & Rice 7oz provides 589mg of sodium — about 26% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Tony Chachere's Red Beans & Rice 7oz?
Tony Chachere's Red Beans & Rice 7oz 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 Tony Chachere's Red Beans & Rice 7oz?
Dialysis patients have stricter mineral limits. Given Tony Chachere's Red Beans & Rice 7oz 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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Phosphorus268 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines