The healthiest vegetables are low in calories, high in fiber, rich in vitamins and minerals, low in fat and sodium, and free of cholesterol. Vegetables also contain many phytochemicals that may help prevent cancer and other diseases.
Vegetables can be grouped into two categories: starchy and nonstarchy. The starchy vegetables include potatoes, sweet potatoes, corn, peas and winter squash (butternut squash). The nonstarchy vegetables include beans and greens (spinach, collards).
Vegetable protein content varies widely depending on the type of vegetable; however, most vegetables contain little or no protein. Vegetables that are high in protein include legumes (beans) such as black beans or pinto beans. High-protein vegetables include asparagus, broccoli, Brussels sprouts, cabbage (red or green), carrots, cauliflower, celery root (celeriac), kale, kohlrabi and rutabaga (Swede).
Vegetables low in potassium include artichoke hearts — canned; artichokes — cooked fresh; asparagus — cooked fresh; beets — canned; bell peppers — red or green raw; bok choy — cooked fresh.
Asparagus
Broccoli
Celery
Cucumber
Spinach
Tomato
high potassium foods to avoid with kidney disease
Foods high in potassium that should be avoided if you have kidney disease include:
Kale (1 cup raw) – 784 mg potassium, 2 g sodium, 34 kcalories, 1 g fat, .6 g protein, 14% DV calcium, 34% DV iron, 1% DV vitamin C.
Spinach (1 cup cooked) – 773 mg potassium, 2 g sodium, 33 kcalories, 2 g fat, 1 g protein, 14% DV calcium. 35% DV iron. 3% DV vitamin C.
Beet greens (1 cup cooked) – 637 mg potassium. 2 g sodium. 33 kcalories. 2 g fat. 1 g protein. 13% DV calcium 36% DV iron 3% DV vitamin C
Low Potassium Vegetables
Vegetables low in potassium include asparagus, broccoli, cabbage, cauliflower, Brussels sprouts and carrots.
Potassium Content of some Fruits and Vegetables
Food(1 cup) Potassium Percent DV*
Asparagus (cooked)
A high-protein diet can cause a number of health problems, including kidney stones and osteoporosis.
If you have kidney disease, you need to be careful about your intake of protein and potassium. Too much protein can cause your body to excrete more potassium than normal, while too little potassium in your diet can lead to muscle weakness and heart arrhythmias.
Low-Protein Vegetables
Vegetables are low in protein and potassium. They’re also low in calories, making them an ideal food for people with kidney disease who are trying to lose weight or lower their sodium intake. Examples include:
Asparagus (1 cup) — 1 g protein, 33 mg potassium
Broccoli (1 cup) — 2 g protein, 63 mg potassium
Cucumber (1/2 cup) — 0 g protein, 61 mg potassium
Eggplant (1/2 cup) — 1 g protein, 38 mg potassium
There are many foods that have a low potassium content.
Some of these foods include:
Potatoes (cooked, boiled, baked)
Plums
Pineapple
Bananas (ripe)
Mango (ripe)
Lima beans (cooked)
Cantaloupe melon
The following is a list of vegetables low in protein and potassium. Vegetables are an important part of any diet. They supply essential vitamins, minerals and fiber. Vegetables can also be a great source of protein if you eat them with the right foods.
Vegetables low in protein include:
Potatoes
Tomatoes
Onions
Okra
Corn (frozen)
Carrots
Low potassium foods are fruits, vegetables and other foods that are naturally low in potassium.
The following fruits are low in potassium:
Citrus fruits (orange, grapefruit)
Plums
Grapes
Berries (blueberries, raspberries)
Bananas (1 medium banana contains about 420 milligrams of potassium)
Strawberries
Melons (cantaloupe, honeydew melon)
A low-potassium diet is a diet that limits the amount of potassium consumed. It is generally recommended for people who have conditions such as heart failure, kidney disease or chronic kidney disease (CKD).
A low-potassium diet may be prescribed by a doctor to help prevent kidney stones and other health problems.
A low-potassium diet can be helpful if you have a condition that causes your kidneys to lose their ability to remove excess potassium from your blood (such as CKD).
If you have kidney disease, it’s important to limit foods high in potassium, including tomatoes and tomato products, bananas, citrus fruits and juices, potatoes and starchy vegetables such as corn and peas. There are many foods low in potassium that you can eat instead.
Low-potassium fruits and vegetables
Acorn squash, 1/2 cup (60 g)
Beets, 1/2 cup (100 g)
Butternut squash, 1/2 cup (100 g)
Carrots, 2 medium (70 g)
Cauliflower, 1 cup (145 g)
Celery stalk (1 medium stalk has about 2 grams of potassium.)
Dill pickle, 1 small (4 ounces or 8 inches long)
Endive, 1 cup (67 g)
Green beans, 1 cup (172 g)
Kale, 1 cup raw chopped leaves (70 g)
Lettuce, all varieties except iceberg, 3 cups shredded or chopped (85 g)
Okra pods and tops, 2 cups chopped or sliced fresh pods (170 g) or 3 cups frozen chopped or sliced pods*
Low-potassium foods include:
Fruits: Bananas, cranberries, grapefruit, lemons and limes, melons (but not watermelon), oranges and tangerines.
Vegetables: Asparagus, broccoli, cabbage, carrots (raw), cauliflower, celery, cucumbers, eggplant, green beans (raw), lettuce (all types), mushrooms (raw), onions (raw), peas (raw), spinach.
Grains: Breads made with white flour and cereals made with refined grains have very little potassium. Whole grains contain more potassium than refined grains. Brown rice contains more than white rice. Whole wheat bread is better than white bread. Oatmeal is a better choice than corn flakes or other breakfast cereals that are made from refined grains.
Legumes: Beans and lentils contain very little potassium but are high in fiber and other nutrients to lower blood cholesterol levels and reduce the risk of heart disease and stroke. Use these foods as part of a healthy diet that includes fruits and vegetables along with whole grains each day to meet your potassium needs for good health!
Here are some low-potassium foods to enjoy:
Fruits:
Avocado
Cherries, sour or sweet
Grapefruit juice
Grapes, seedless
Kiwi fruit
Mango, fresh or frozen
Melon, cantaloupe, honeydew and watermelon (cubes)
Pomegranate juice and seeds (limited amounts)
Vegetables:
Asparagus (cooked)
Beets (cooked)
Broccoli (cooked) Brussels sprouts (cooked) Cauliflower (cooked) Cucumber (chopped or sliced) Green beans Garlic Garlic green onion Leeks Lettuce Mushrooms Onions Parsley Pumpkin Rosemary Spinach Squash Tomato Zucchini.