Protect or harm kidneys? The correct way to eat 5 kinds of vegetables!

1. Leeks

Leek is a common vegetable in life. It can be eaten in all seasons, but spring leeks are especially good. Early spring leeks are delicious, crisp, tender and fragrant, rich in vitamins and dietary fiber. Leeks contain a lot of potassium, 241 mg per 100 grams. After cleaning, soak them in clean water for a while and rinse them several times before eating. People with high blood potassium should limit their intake of leeks.

2. Spring Bamboo Shoots

Spring is the best time to eat bamboo shoots! Known as the "first vegetarian dish", spring bamboo shoots are tender and crisp, fragrant and sweet, and rich in nutrition. Every 100 grams of spring bamboo shoots contains 2.8 grams of insoluble dietary fiber. Rich dietary fiber intake can promote gastrointestinal mechanical movement, facilitate defecation, prevent constipation, and benefit intestinal health.

The potassium content of spring bamboo shoots is 300 mg per 100 grams, which is a high-potassium food. People with high blood potassium should be careful when eating spring bamboo shoots. In addition, fresh spring bamboo shoots contain oxalic acid, cyanide, cyanogenic glycosides, tannins, ephedrine, etc. Cooking them directly will not only make them bitter and spicy, but also affect the absorption and utilization of minerals. Overeating may cause kidney stones, or even a sudden drop in kidney function, leading to acute renal failure.

3. Toona sinensis

March and April are the months when Chinese toon matures and is available on the market. Chinese toon is not only delicious and refreshing, but also nutritious. Its content of calcium, vitamins, carotene, etc. are among the highest among vegetables. It is also rich in organic acids and polyphenol antioxidants, making it an excellent health-care vegetable.

The nitrite content of Chinese toon is much higher than that of ordinary vegetables, especially after being placed at room temperature for 3 days and in the refrigerator for 5 days, a large amount of nitrite will be generated. Therefore, it is better to eat freshly picked Chinese toon immediately. In addition, nitrite is easily soluble in water, and blanching can remove most of the nitrite, making it safer to eat.

4. Spinach

Spinach is an old dish on the table. Spinach and peanuts with aged vinegar, cold spinach, and spinach vermicelli are all home-cooked delicacies.

Spinach contains 311 mg of potassium per 100 grams, which is a high-potassium vegetable. Spinach also has a high oxalic acid content, which makes it taste more astringent. Blanching can remove oxalic acid and some potassium. People with normal urine volume do not need to worry too much about stone formation.

5. Shepherd’s Purse

Shepherd's purse contains many kinds of amino acids, and its calcium, iron, potassium, phosphorus, manganese and other trace elements are also higher than ordinary fruits and vegetables. Shepherd's purse is also rich in carotene, dietary fiber and calcium, with a calcium content of 294 mg per 100 grams, nearly 3 times the calcium content of milk.

Shepherd's purse is also a high-potassium vegetable, containing 280 mg of potassium per 100 grams. Before eating, kidney patients must first soak it in clean water or blanch it in hot water, and then rinse it thoroughly before continuing to cook.