Vegetables to Avoid or Consume with Caution

Due to their oxalate, potassium, naturally occurring sodium, or nitrate content:

1) Raw Spinach

Raw spinach contains high levels of oxalates and potassium. Oxalates can bind to calcium and form crystals that irritate the kidneys or contribute to kidney stones. Additionally, excess potassium can be risky for people with impaired kidney function.

Safe Alternative:

Consume spinach only cooked, well-drained, and only occasionally.

2) Tomato (red tomato)

Tomatoes are high in potassium and oxalates. If the kidneys do not eliminate them properly, they can accumulate in the blood and affect blood pressure, heart rate, and filtration. Furthermore, its versions in sauce, purée, ketchup, or juice concentrate minerals, sodium, and preservatives.

Recommendation:

Consume only in moderation, preferably cooked and peeled, and without mixing with foods high in potassium.

3) Swiss Chard

Although considered cleansing, Swiss chard also contains a high amount of potassium, naturally occurring sodium, and oxalates. In people with reduced kidney filtration, these compounds can increase creatinine, raise potassium levels, and irritate the kidneys.

Safe Use:

Rarely, always boiled, and never reuse the cooking water.

4) Beets

Beets are rich in potassium and nitrates. When kidney function is impaired, these compounds can alter blood pressure, raise creatinine, and affect circulating oxygen.
Consuming them as juice makes them especially risky, as it concentrates minerals and removes fiber.

Recommended Use:

Small portions, preferably cooked, and never blended.

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