Vegetables that have an auxiliary effect on lowering creatinine include cabbage, radish, eggplant, cucumber, apple, tomato, lotus root, etc., because they are rich in vitamins and trace elements. In fact, there should be no vegetable that completely reduces blood creatinine, because creatinine is a product of protein metabolism, and the measurement of blood creatinine is an indicator to determine kidney function. When the blood creatinine is increased, patients are required to have a low-salt, high-quality, low-protein diet, while vegetables are required to minimize vegetables that contain too much water, especially for patients with relatively low urine output. Fresh fruits and vegetables can be eaten, while oranges and bananas are appropriately restricted because of the high potassium and salt content.