A low-sodium, low-protein diet may slow the progression of kidney disease and delay complications from this chronic condition, according to the National Kidney Foundation. Vegetables are rich in essential nutrients, and many of them may fit into your diet because they are low in sodium and protein. Work with a nutritionist to develop the most appropriate diet for your health condition.
Sodium-Free Vegetables
Sodium-free vegetables contain less then 5 mg sodium per serving, according to the Produce for Better Health Foundation. Belgian endives are free from sodium, and they do not contain protein. Asparagus has 2 g protein per five-stalk serving, along with 10 percent of the daily value for vitamin A and 15 percent of the daily value for vitamin C. Other sodium-free vegetables are Romaine lettuce and eggplant, each with 1 g protein per serving.
Very Low-Sodium Vegetables
Each serving of a very low-sodium food provides between 5 and 35 mg sodium. Many greens are very low in sodium, and iceberg lettuce and cabbage each have only 1 g protein per 72 to 84-g serving. Collard greens have 2 g protein in a 72-g serving, and they provide 100 percent of the daily value for vitamin A, 10 percent of the daily value for calcium and 40 percent of the daily value for vitamin C. A medium tomato has 1 g protein and 40 percent of the daily value for vitamin C.
Low-Sodium Vegetables
Low-sodium vegetables provide less than 140 mg sodium per serving. Artichokes are low sodium, and they have only 2 g protein per artichoke, or 56 g portion. They provide 3 g dietary fiber, which may lower your cholesterol levels, and 10 percent of the daily value for vitamin C. A medium bell pepper has 1 g protein and 190 percent of the daily value for vitamin C. Other low-sodium vegetables are celery and radishes, with 0 g protein each.
Considerations
Lentils and beans, such as kidney, lima, pink, pinto, garbanzo and white beans, are very low-sodium, but they are high in protein, with about 13 to 18 g per cup, cooked. To limit the sodium content of your vegetables, use fresh vegetables, low-sodium canned vegetables or frozen vegetables without added salt. Do not serve them with high-sodium sauces, such as cheese sauce or salty tomato sauce. Check with a nutritionist to be sure you choose the best low-sodium, low-protein vegetables for your nutritional needs.
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