![]() ![]() If you’re picking this up from the supermarket for your salad, wild arugula is typically more pungent whereas baby arugula is milder in flavor because the leaves are harvested earlier. As arugula leaves mature, their flavor intensifies. Plus, some greens like spinach are rich in vitamin K, a micro-nutrient famed for its blood clotting function, making greens the MVP of the salad kingdom.Īrugula has a peppery, slightly spicy flavor and actually belongs in the same family as mustard. In fact, a one cup portion of lettuce has less than 15 mg of sodium, and under 1 gram of protein per serving! These leafy greens also provide fiber, which are fantastic at improving digestive health. Salad greens are naturally low in sodium and protein, making them optimal for kidney friendly meals. The key to building any great salad is the base, so let us talk lettuce. Read on to find a salad-building schema that serves as the perfect blueprint for making delicious kidney-friendly salads to enjoy all summer long. Some salads can be extremely high in sodium, potassium and protein, which may not be the best for your kidney and overall health. With chronic kidney disease, it’s difficult to navigate through all the foods that should or shouldn’t be limited and crafting a salad puts you right in the middle of that. That means we are officially in Salad Season! The biggest kitchen-heat culprit is definitely my oven, so the logical way to help my heat problem is by going oven-free. Keys to a Scrumptious Salad for Kidney-HealthĪre scrumptious salads off the table if you have kidney disease? As the temperature outside starts to soar, I wonder how many air-conditioners it’s safe to add to my kitchen.
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