Most kidney disease patients are advised to follow a low-salt, low-fat, high-quality, low-protein diet, and the vegetables that kidney disease patients can choose are often not limited to ten kinds. Most kidney disease patients can eat other fresh vegetables as long as they avoid pickled vegetables; if kidney function is not complete, and creatinine urea are high kidney disease patients, it is generally recommended to eat less vegetables containing sodium, potassium and phosphorus such as nori, kelp, shiitake mushrooms, mushrooms, etc. to avoid metabolic burden on the kidneys. Patients who present with symptoms such as renal failure and significantly reduced glomerular filtration rate are not recommended to eat vegetables with high purine and potassium content, as excessive intake can easily trigger hyperkalemia, which may lead to cardiac arrhythmia. It is also not recommended to eat the same vegetables continuously, follow the principle of multiple combinations, pay attention to less salt and less oil during cooking, and it is recommended to scald them with hot water before each consumption to get rid of some of the potassium. Low purine vegetables that can be consumed are cabbage, cabbage, lettuce, kakei, celery, leek, chives, tomatoes, white radish, carrot, pumpkin, cucumber, winter squash, as well as onion, ginger and garlic. Patients with liver disease-related nephropathy should avoid spicy and stimulating foods, patients with nephropathy caused by high uric acid should pay attention to low purine diet, types of nephropathy include glomerulonephritis, nephrotic syndrome, diabetic nephropathy, hypertensive kidney damage, polycystic kidney, etc. It is recommended that patients with nephropathy identify the cause and type of disease, and adjust the appropriate diet structure under the guidance of a doctor.