CKD 每日限值占比
基于 CKD 3–4 期每日限值
肾友替代品
在 肉类与蛋白质 中寻找更安全的选择?可以试试这些:
Lemon Lemon Lowfat Yogurt
Phosphorus59 mg
Sodium56 mg
Potassium124 mg
Soft Serve Vanilla Ice Cream Cone
Phosphorus103 mg
Sodium81 mg
Potassium204 mg
Vanilla Cream Advanced Nutrition Vanilla Cream Meal Replacement Shake
Phosphorus138 mg
Sodium52 mg
Potassium191 mg
Yoplait Kid Cookie Crisp Vanilla Cereal Topper
Phosphorus13 mg
Sodium84 mg
Potassium158 mg
常见问题
Is 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉 safe for people with kidney disease?
香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉 is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 1750.0mg phosphorus, 562.0mg sodium, and 312.0mg 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 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉?
A 100.0g serving of 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉 contains 1750mg of phosphorus, which is approximately 100% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉?
Per 100.0g serving, 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉 provides 562mg of sodium — about 24% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉?
香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉 contains 312mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉?
Dialysis patients have stricter mineral limits. Given 香草蛋糕蛋白,含绿咖啡浆果和藤黄果粉 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.
更多肉类与蛋白质
Chop Center Cut Pork
Phosphorus202 mg
Sodium39 mg
Potassium366 mg
Lettuce Eggs Seafood Garden Salad With Seafood
Phosphorus107 mg
Sodium256 mg
Potassium219 mg
Organic Milk Whole Weis Quality
Phosphorus104 mg
Sodium52 mg
Potassium158 mg
Potatoes And Vegetables Including Carrots Sausage
Phosphorus50 mg
Sodium357 mg
Potassium231 mg
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines