Cabbage is a nutritious vegetable that may provide various health benefits. For people with kidney disease, choosing the right types of cabbage is important.
Why cabbage may be beneficial for kidney health
All types of cabbage contain antioxidants and anti-inflammatory compounds. Cruciferous vegetables like cabbage may help protect kidney function by:
- Lowering inflammation
- Reducing oxidative stress
- Decreasing kidney damage from toxins
- Improving blood pressure and cholesterol levels
Cabbage is also low in potassium, phosphorus, and sodium. This makes it a kidney-friendly vegetable, as long as servings are controlled.
Best types of cabbage for kidney disease
For people with chronic kidney disease (CKD), the best cabbage varieties include:
Green cabbage
Green cabbage is the most common type. It has firm, compact heads with colorful leaves that range from pale to dark green. Green cabbage makes a versatile, nutrient-dense addition to the kidney diet.
One cup (89 grams) of raw green cabbage contains:
- 33 calories
- 6 grams carbohydrate
- 2 grams protein
- 0 grams fat
- 2 grams fiber
- 54% DV vitamin C
- 11% DV vitamin K
- 7% DV folate
- 188 mg potassium
- 24 mg sodium
Red cabbage
Red cabbage has a colorful purple-red hue. It has a crunchier texture and stronger flavor than green cabbage. Red cabbage provides some special benefits for kidney health due to its anthocyanin antioxidants.
One cup (89 grams) of raw red cabbage contains:
- 28 calories
- 7 grams carbohydrate
- 1 gram protein
- 0 grams fat
- 2 grams fiber
- 85% DV vitamin C
- 28% DV vitamin K
- 11% DV folate
- 212 mg potassium
- 18 mg sodium
Savoy cabbage
Savoy cabbage has crinkly, tender leaves. It has a mild, slightly sweeter flavor than other cabbage varieties. Its texture is perfect for making cabbage rolls.
One cup (70 grams) of raw savoy cabbage contains:
- 17 calories
- 4 grams carbohydrate
- 1 gram protein
- 0 grams fat
- 2 grams fiber
- 46% DV vitamin C
- 14% DV vitamin K
- 8% DV folate
- 152 mg potassium
- 13 mg sodium
Napa cabbage
Napa cabbage, also called Chinese cabbage, has an oblong shape and frilly, yellow-green leaves. It has a mild, sweet flavor perfect for making slaws and salads.
One cup (70 grams) of raw napa cabbage contains:
- 14 calories
- 3 grams carbohydrate
- 1 gram protein
- 0 grams fat
- 2 grams fiber
- 54% DV vitamin C
- 15% DV vitamin K
- 11% DV folate
- 141 mg potassium
- 12 mg sodium
Key nutrients in cabbage for kidney health
All types of cabbage provide useful vitamins, minerals, and antioxidants for kidney health. Some key nutrients include:
Vitamin C
Cabbage is packed with vitamin C, an antioxidant that can lower inflammation and help protect kidney cells from damage. One cup of raw cabbage provides over 50% of the recommended daily intake.
Vitamin K
Vitamin K helps with blood clotting, which protects kidney health. It also provides antioxidants to fight inflammation. Eating just 1 cup of raw cabbage delivers 10-30% of the RDI of vitamin K.
Folate
Folate is a B vitamin that helps prevent anemia, a common issue in kidney disease. Cabbage provides 5-10% of the RDI of folate per cup.
Flavonoids
All cabbage contains flavonoid antioxidants like anthocyanins and quercetin. These compounds reduce inflammation and cellular damage.
Sulforaphane
Cruciferous vegetables like cabbage contain sulforaphane. This compound provides kidney protection by activating antioxidant pathways.
Portion sizes and preparation tips for cabbage
It’s important to watch your portions when eating cabbage with kidney disease. The potassium, phosphorus, and sodium content can add up quickly if servings get too large. Here are some cabbage preparation tips for kidney diets:
- Enjoy 1⁄2 – 1 cup raw or cooked cabbage per serving.
- Chop, shred, or slice cabbage to preferred texture and size.
- Add to soups, stews, stir-fries, slaws, and salads.
- Saute or cook lightly to soften texture and reduce bitterness.
- Flavor with lemon juice, vinegar, herbs and spices.
- If using canned cabbage, rinse well to reduce sodium.
- Boil in plenty of water to lower potassium content.
Should you avoid any types of cabbage with kidney disease?
Most varieties of cabbage are healthy options for people with kidney disease. There are a few things to be mindful of:
- Potassium: Raw cabbage is lower in potassium than cooked cabbage. Boiling cabbage in lots of water can help wash away some excess potassium.
- Oxalates: Purple cabbage contains higher levels of oxalates. People prone to kidney stones may want to limit intake of purple cabbage.
- Sodium: Canned cabbage and packaged coleslaw mix can be high in sodium. Choose fresh cabbage whenever possible.
- Serving size: Limit cabbage to 1 cup per meal, as the potassium content quickly adds up.
Cabbage recipes for kidney-friendly meals
Cabbage makes a tasty, low-potassium addition to any kidney-friendly diet. Here are some recipe ideas:
Simple Coleslaw
- 2 cups shredded green cabbage
- 1 chopped carrot
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp chopped dill
- 1 tsp honey
- Salt and pepper to taste
Mix ingredients together and refrigerate before serving. Keeps in the fridge up to one week.
Cabbage Soup
- 1 Tbsp olive oil
- 1 chopped onion
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cups chopped cabbage
- 6 cups low-sodium broth
- 1 bay leaf
- Thyme, parsley, salt and pepper to taste
Saute onion in oil. Add carrots, celery, cabbage and broth. Simmer 20 minutes. Season with herbs and salt. Serve hot.
Stir Fried Cabbage
- 1 Tbsp oil
- 1 Tbsp grated ginger
- 2 cloves garlic, minced
- 4 cups chopped cabbage
- 1 sliced onion
- 1 sliced red bell pepper
- 2 Tbsp low-sodium soy sauce or tamari
Heat oil in pan. Add ginger, garlic, cabbage, onion and bell pepper. Cook 5 minutes until tender crisp. Toss in soy sauce. Serve warm.
The bottom line
Cabbage makes a nutrient-packed, kidney-friendly addition to any diet. For people with kidney disease, focus on eating a variety of colorful cabbage types, including green, red, savoy, and napa cabbage. Enjoy cabbage raw, cooked, or added to salads, slaws, soups, and stir fries. Keep portions around 1 cup per meal, and opt for boiling or rinsing canned varieties to reduce sodium and potassium levels.