CKD 每日限值占比
基于 CKD 3–4 期每日限值
Grains & Starches
Avoid
荞麦粉
每 100gram 份的营养成分与 CKD 安全等级
分量
100.0 gram
来源与备注
Imported from french-foods. USDA. For Breton galettes.
肾友替代品
在 Grains & Starches 中寻找更安全的选择?可以试试这些:
Rice White Flour
Phosphorus94 mg
Sodium5 mg
Potassium75 mg
Wheat All-purpose Enriched Unbleached Flour
Phosphorus115 mg
Sodium4 mg
Potassium135 mg
Cherry Cobbler
Phosphorus33 mg
Sodium179 mg
Potassium107 mg
And Added Vegetables Home Recipe Pasta With Tomato-based Sauce
Phosphorus49 mg
Sodium155 mg
Potassium175 mg
常见问题
Is 荞麦粉 safe for people with kidney disease?
荞麦粉 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 337.0mg phosphorus, 11.0mg sodium, and 577.0mg 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 荞麦粉?
A 100.0g serving of 荞麦粉 contains 337mg of phosphorus, which is approximately 34% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 荞麦粉?
Per 100.0g serving, 荞麦粉 provides 11mg of sodium — about 0% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 荞麦粉?
荞麦粉 contains 577mg of potassium per 100.0g serving, equivalent to about 29% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 荞麦粉?
Dialysis patients have stricter mineral limits. Given 荞麦粉 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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更多Grains & Starches
Whole Wheat Pasta Rigatoni
Phosphorus439 mg
Sodium0 mg
Potassium456 mg
Red Berries Red Berries Flavored Waffles
Phosphorus357 mg
Sodium514 mg
Potassium79 mg
Peaches & Cream Instant Oatmeal With Flax Seeds
Phosphorus286 mg
Sodium543 mg
Potassium257 mg
Pasta With Tomato-based Sauce And Beans Or Lentils
Phosphorus63 mg
Sodium250 mg
Potassium275 mg
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Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines