Don't Toss Them: 25 'Bad' Vegetables That Are Actually Kidney Superstars

13. Mushrooms (White Button/Cremini): Fungal Phobia, Vitamin D Defender

Though technically a fungus, mushrooms are frequently grouped with vegetables and sometimes dismissed for their spongy texture or for their high phosphorus and potassium levels in certain varieties. However, common white button and cremini mushrooms are low in sodium and cholesterol, and uniquely contain high amounts of B vitamins and selenium. Crucially, when exposed to UV light (either naturally or commercially), they become one of the few natural, non-animal sources of Vitamin D. This vitamin is essential for immune function and for regulating the parathyroid hormone, both of which are vital for healthy bones and kidneys, particularly as kidney function declines with age. Sautéing them quickly with a little garlic and olive oil unlocks their savory flavor and protective benefits.

14. Radishes: Spicy Bite, Digestive Support

Radishes are often relegated to a quick, decorative slice on a salad and not seen as a true nutritional powerhouse, or they’re avoided for their spicy, peppery bite. Yet, this humble root vegetable is incredibly hydrating and naturally detoxifying. Its high sulfur compounds, similar to those in broccoli, gently support the liver and kidneys in their filtration duties. Furthermore, radishes are high in fiber and low in potassium, making them an excellent choice for those who need to manage their potassium intake while still needing digestive support. Their satisfying crunch and slight kick make them a fantastic replacement for chips, or a zesty addition to tacos and slaws.