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