1. Cabbage
Cabbage belongs to the cruciferous family and provides vitamins, minerals and antioxidant compounds. White, green and red cabbage can help control blood sugar levels, reduce the risk of kidney and liver damage, and prevent oxidative stress and obesity.
Nutritionally, one cup (70 g) of shredded savoy cabbage contains 6 mg of sodium, 119 mg of potassium, 18 mg of phosphorus and 0.9 g of protein.
2. Skinless chicken
Skinless chicken breast is a good choice because it has less fat than skinless chicken. In terms of ingredients, 85 grams of skinless chicken breast, cooked contains 64 mg of sodium, 220 mg of potassium, 196 mg of phosphorus and 27 g of protein.
3. Bell peppers
Bell peppers contain many vitamins A, C and other antioxidants but very little potassium. These nutrients play an important role in immune function, which is closely related to kidney diseases.
A medium-sized red bell pepper (119 g) provides nutrients including less than 2.5 mg of sodium, 213 mg of potassium, 27 mg of phosphorus and 1 g of protein.
4. Onions
Onions are a food that brings a rich flavor, sodium-free to dishes in the diet of kidney patients. Stir-frying onions with garlic, olive oil and herbs can enhance the flavor of the dish without affecting your kidney health.
Onions provide vitamin C, manganese and B vitamins, including folate. They also contain prebiotic fiber that helps maintain a healthy digestive system by nourishing beneficial bacteria in the intestines. A small onion (70 g) will contain 3 mg of sodium, 102 mg of potassium, 20 mg of phosphorus and 0.8 g of protein.
5. Radishes
Radish is a crispy vegetable, bringing a nutritious addition to the diet of kidney patients. They contain very little potassium and phosphorus but provide other important nutrients such as folate and vitamin C. The mild spiciness of radish contributes to bringing a rich flavor to low-sodium dishes.
Regarding nutritional content, half a cup (58 g) of sliced radish contains 23 mg of sodium, 135 mg of potassium, 12 mg of phosphorus and 0.4 g of protein.
