Onion as Super Food in Renal Diet

Onions are super foods. Consuming raw onion has numerous health benefits as they are packed with vitamins A, B6, C, and E, as well as iron. Onions are rich in dietary fibre, which can help lower high creatinine levels. They also contain a good amount of folic acid, which is important for managing creatinine levels. They also have plant chemicals such as flavonoids, phenols and quercetin, which are associated with anti-inflammatory and antioxidant actions, cholesterol lowering and cancer protection.

Another great way to add flavour to any food, onions has health benefits, too. They are low in potassium and rich in flavonoids a powerful antioxidant that can help reduce heart disease and protect against cancer. Onions are also a good source of chromium, a mineral proven to improve the body’s ability to metabolize carbohydrates, fats and proteins. The nutritive value in 100g of onions are given below for your reference:

In 100g of onions are given below for your reference:

Type of Onion (100gms)	Potassium (mg)	Sodium (mg)	Phosphorus (mg)	Protein (gm)	Energy (Kcal)
Onion – Big	171	5.5	32.34	1.5	48.04
Onion–Small (sambar onions)	160	4.06	39.65	1.82	56.64
Spring Onions	312	15.52	28.53	2.07	25.57

Reducing salt can be challenging, but onions are one way of providing sodium –free flavour to renal diet dishes. Sautéing onions with garlic, olive oil, and herbs can add flavour to dishes without compromising your kidney health.
It is essential to note that excessive consumption can lead to digestive problems and bad breath. Therefore, moderation is key to reaping the benefits of raw onions. There are many ways to prepare onions and the method and duration of cooking can impact an onion’s properties. Add a punch of healthy onion flavour to your kidney diet by trying some of cooking

-Sauté chopped onion in olive oil to add to vegetables, soups and non-veg dishes

-Serve sliced raw onion on sandwiches, burgers and salads

-Caramelize onions to top cooked meats or make onion soup

-And some snacks like onion rings,mix onion pieces in with bell peppers, mushrooms and zucchini to roast in the oven or cook on the grill

-Serve fresh green onions on the side to compliment any meat or poultry dish

-Add small onions to your dals or sambar

Although cooking onions won’t destroy all their nutritional value, it can reduce some of the benefits that onions .Raw onions also have high concentration of pyruvate, a type of acid that promotes anti-platelet activity, which is what helps prevent blood clots. As you heat onions, the concentration of pyruvate is lowered, decreasing the strength of the onion’s anti-platelet agents.

Onion can be consumed every day either raw or cooked, nearly 80-100 Gms /per day is preferable.

 

By 

Manjari.P

Executive Dietician, Nephroplus