非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 对肾病患者 适量
Eat in moderate portions if you have CKD · 依据 USDA 与 KDOQI 指南验证。
非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 — kidney-friendly food
CKD 每日限值占比
Phosphorus
16%
Sodium
9%
Potassium
8%
基于 CKD 3–4 期每日限值
🥩 肉类与蛋白质 Moderate

非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋

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
167 kcal
蛋白质
10.6 g
碳水化合物
1.5 g
脂肪
13.2 g
164 mg
占每日 1,000毫克 CKD 限值的 16%
218 mg
占每日 2,300毫克 CKD 限值的 9%
160 mg
占每日 2,000毫克 CKD 限值的 8%
结论:对 CKD 而言适量

非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 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 FNDDS (foodCode: 32130490)

常见问题

Is 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 safe for people with kidney disease?
非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 is rated Moderate for CKD patients. Eat in moderate portions if you have CKD. With 164.0mg phosphorus, 218.0mg sodium, and 160.0mg 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 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋?
A 100.0g serving of 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 contains 164mg of phosphorus, which is approximately 16% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋?
Per 100.0g serving, 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 provides 218mg of sodium — about 9% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋?
非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 contains 160mg of potassium per 100.0g serving, equivalent to about 8% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋?
Dialysis patients have stricter mineral limits. Given 非深绿色和/或番茄的其他蔬菜添加油脂鸡蛋煎蛋卷或炒鸡蛋 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.

更多肉类与蛋白质

Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines