Kidney friendly vegetables
Scroll down to learn about the Vegetables that are safe for you to eat when on a Renal Diet & take a concrete step forward to creating kidney-safe, taste-bud friendly meals today!
Recommended Portion: 3 servings per day
TIP:
- These vegetables have low-medium sodium & potassium content. Try not to exceed 1 serving-equivalent at a time to avoid abrupt adding-up of Potassium in blood in an instant.
- You could either take 3 serving-equivalents of 1 vegetable or mix 1 serving each, of 3 vegetables as below and divide it into 3 parts for separate servings.
- Prefer “freshly cooked” or “frozen batches (not older than 2 days) of home-cooked” veggies whenever you can.
- Avoid any “ready-to-eat” or “heat-n-eat” items. These are typically high in Sodium & Phosphorus. If you have to, read the Nutrition Facts Label printed on the packaging & choose “Low sodium” variants.
MEASURES:
1 Cup = 250 mL (8 ounces)
1 Tablespoon = 15 mL
| VEGETABLE | ONE SERVING-EQUIVALENT |
|---|---|
Bell Peppers | 1/2 Cup freshly diced |
Brinjal / Eggplant | 1/2 Cup freshly diced/sliced |
Cabbage (except Chinese Cabbage) | 1/2 Cup shredded cabbage |
Cauliflower | 1/2 Cup florets |
Chayote Squash | 1/2 Cup diced squash |
Coriander Leaves / Cilantro | 1 tablespoon Chutney |
Cucumber (peeled only) | 1/2 Cup peeled, diced/sliced |
Fenugreek Leaves (Methi) | 1/2 Cup cooked |
Bottle Gourd (Lauki) | 1/2 Cup cooked |
| Green Beans (French Beans)  | 1/2 Cup cooked |
Green Chilly | 2 medium-sized (for flavouring purposes) |
Leeks | 1/2 Cup |
| Lettuce (Avoid Romaine Lettuce)  | 1 Cup |
Onion | 1/2 Cup sliced |
Parsley | 1/4 Cup chopped |
Radish | 1/2 Cup |
| Ridge Gourd (Torai)  | 1 Cup |
Snake Gourd | 1 Cup |
| Water Chestnut (Singhara/Panifal)  | 1/2 Cup raw |
Watercress  | 1/2 cup chopped (for salads, sandwiches or as "saag") |
| Wax Gourd (Parwal)  | 1 Cup |
Zucchini | 1/2 Cup |
LIMIT THE FOLLOWING VEGETABLES TO THREE TIMES PER WEEK
| VEGETABLE | ONE SERVING-EQUIVALENT |
|---|---|
Asparagus | 1/2 Cup |
Beetroot | 1/2 Cup Diced |
Carrot | 1/2 Cup Diced |
Celery | 1/2 Cup |
Corn | 1/2 Ear or 1/2 Cup |
Green Peas | 1/2 Cup |
Kale | 1/2 Cup chopped |
Button Mushrooms | 1/2 Cup chopped |
Potato | 1 medium-sized; - Soak peeled potatoes for 7-8 hours in fresh, still, filtered water before cooking OR - Leach the potato before use. (i) Peel & dice the potato (ii) Wash them thoroughly under running water (iii) "Leach" them in boiling water (still, filtered) for 2-3 minutes (iv) Discard the water & wash the "leached" potatoes in fresh water again. use in cooking. (v) Leaching helps rid the excess sodium & potassium in potatoes usually present under the peel. |
Snow Peas | 1/2 Cup |
Turnip | 1/2 Cup peeled, diced |
REFERENCE
1. Cleveland Clinic-Renal Diet Basics
2. Mayo Clinic – Chronic Kidney Disease Diet
CLICK ON THE TABS BELOW FOR MORE KIDNEY-FRIENDLY OPTIONS UNDER OTHER FOOD GROUPS
