However, to maximize the benefits of onions for the kidneys, the right way to prepare them is a key factor.
Onions are a kidney-friendly food thanks to their low potassium content, high antioxidants and anti-inflammatory properties. An average onion contains only about 116 mg of potassium much lower than other vegetables, helping to control potassium levels in the blood, which is very important for people with kidney failure.
Combine onions with herbs
Regarding the preparation method, experts say that onions should be used lightly cooked (slow, stir-fried, baked) instead of being fried or cooked too much. Processing at a moderate temperature helps retain flavonoids, especially quercetin - an antioxidant that reduces inflammation and damages kidney tissue. Quercetin helps improve kidney function in patients with early-stage chronic kidney disease.
In particular, avoiding using too much salt or soy sauce when processing onions is a thing to note. According to the World Health Organization, people with kidney disease need to limit sodium to reduce pressure on the kidneys. Instead, onions can be combined with herbs such as garlic, ginger, or turmeric to enhance flavor while still protecting kidney function.
In addition, eating raw onions in moderation (in salads or pickled with less salt) is also recommended because it helps keep the beneficial enzymes and vitamins intact. However, for people with weak stomachs, they should prioritize cooked onions to avoid digestive irritation.
Onions are a good food for the kidneys if processed properly, including low salt, moderate ripe, combined with natural spices. These methods not only protect the kidneys but also contribute to maintaining comprehensive health.
