Most of the vegetables can be eaten by patients with kidney disease, but a small number of vegetables may have to be avoided. 1. Patients with kidney disease may experience kidney failure at a later stage, and at this time patients may have disorders of water, electrolytes and acid-base balance, resulting in hyperkalemia, so vegetables with high potassium content should be avoided, such as cabbage, cauliflower, tomatoes, shiitake mushrooms, etc. These vegetables should be avoided, in addition 2, it is recommended that patients eat animal protein and less vegetable protein, so things like soybeans should be eaten less, common ones such as soy bean sprouts, red beans, black beans are best avoided. 3, for pickled vegetables, it is best to avoid them as much as possible, because pickled vegetables contain more sodium, and patients with kidney disease themselves will lead to water sodium storage, if they eat pickled vegetables, may lead to further aggravation of water sodium storage.