January 29, 2010

O is for Onion–low in potassium, high in flavor for your kidney diet

By DaVita Dietitian Sara posted in Food Facts

Regardless of if you consider it a seasoning, a vegetable serving or a sandwich topper, onions are one of the most versatile vegetables included in a kidney friendly diet.

Onions are low in sodium, potassium and phosphorus, regardless of the color or variety.

One 1/4-inch slice from a large onion contains 2 mg sodium, 55 mg potassium and 11 mg phosphorus.
½ cup chopped, raw onion contains 3 mg sodium, 117 mg potassium and 23 mg phosphorus.
½ cup chopped raw scallions, tops and bulb contains 8 mg sodium, 138 mg potassium and 18 mg phosphorus.
½ cup tiny whole onions, boiled contains 8 mg sodium, 106 mg potassium and 2 mg phosphorus.

Health benefits of the onion comes from plant chemicals such as flavonoids, phenols and quercetin, which are associated with anti-inflammatory and antioxidant actions, cholesterol lowering and cancer protection.
Add a punch of healthy onion flavor to your kidney diet by trying some of these ideas:

Sauté chopped onion in olive oil to add to vegetables, soups, casseroles and meat dishes
Serve sliced raw onion on sandwiches, burgers and salads
Caramelize onions to top cooked meats or make onion soup
Make onion rings
Mix onion pieces in with bell peppers, mushrooms and zucchini to roast in the oven or cook on the grill
Use powdered or minced onion to flavor any savory dish
Serve fresh green onions on the side to compliment any meat or poultry dish
Make pickled onions by marinating thin slices in vinegar with a little sweetener if desired.

DaVita.com has over 600 kidney-friendly recipes. Here are some low potassium, low phosphorus, low sodium recipes that use onions to boost flavor: