Patients with hypertension should eat more garlic, which contains protein, fat, sugar, vitamins, carotene, calcium, phosphorus and iron, as well as allicin, thioether compounds and linalool. Diabetic patients are prone to coronary heart disease and cerebral thrombosis, and allicin can lower blood sugar. Garlic also has antihypertensive effect because it contains a glycoside.

aubergine

Patients with hypertension should eat more eggplant, which is a common vegetable in daily life. It is not only nutritious, but also has high medicinal value. Patients with hypertension often eat eggplant, which can supplement the necessary potassium and promote the excretion of sodium, thus lowering blood pressure. Clinical observation also shows that eating fresh eggplant or dried eggplant and grinding it into powder for oral administration is effective for patients with hypertension, atherosclerosis, cerebral hemorrhage, fundus hemorrhage and other diseases.

onion

Patients with hypertension should eat more onions, because onions are not only nutritious, but also have high medicinal value. Onion has the special effects of sterilization, expectorant, anti-inflammatory, diuretic, sweating, blood pressure lowering, anticancer and body building. Onions have a good antihypertensive effect. Prostaglandin A 1 contained in onion can directly act on blood vessels, relax blood vessels, reduce the resistance of peripheral blood vessels and coronary arteries, and antagonize pressor substances such as catecholamine, thus promoting blood pressure reduction. Onion is a healthy vegetable for middle-aged and elderly people, especially those with cardiovascular diseases.

mushroom

Patients with hypertension should eat more mushrooms, which are delicious and nutritious vegetables. It contains protein, fat, calcium, phosphorus, iron, iodine, copper, zinc, potassium, magnesium and other nutrients. Sweet and flat in nature, it has the effects of invigorating qi, invigorating stomach, moistening dryness and penetrating rash. This vegetable is suitable for hypertension, hyperlipidemia, loss of appetite, physical weakness and so on.

Mushroom

Patients with hypertension should eat more mushrooms. The fat in Lentinus edodes is mainly unsaturated fatty acid, and more than 80% is linoleic acid, which is an important substance for lowering blood pressure, reducing blood lipid and preventing atherosclerosis. Nucleic acid substances such as lentinan contained in shiitake mushrooms can promote the decomposition and excretion of cholesterol, and continuous consumption can reduce cholesterol and triacylglycerol. In addition, Lentinus edodes is a kind of food with high potassium and low sodium, which is also very beneficial for stabilizing, lowering blood pressure and protecting blood vessels. Therefore, patients with hypertension, atherosclerosis, infirmity and tumor should often eat mushrooms.

tomato

Patients with hypertension should eat more tomatoes. This vegetable has the effects of promoting fluid production to quench thirst, invigorating stomach, promoting digestion, cooling blood and calming liver, and clearing away heat and toxic materials. It is suitable for patients with hypertension, fundus hemorrhage, hyperlipidemia and coronary heart disease. Lycopene in tomatoes helps digestion and diuresis, and can improve appetite. Flavonoids in tomatoes have obvious effects of lowering blood pressure, stopping bleeding and diuresis. Tomatoes have a high content of inorganic salts, which is a kind of food with high potassium and low sodium, which is beneficial to the prevention and treatment of hypertension. Tomatoes are rich in B vitamins, including rutin, which is an important substance to protect the heart and blood vessels and prevent and treat hypertension. Therefore, tomatoes are a good diet for patients with hypertension and coronary heart disease. Tomatoes can be eaten raw as fruits, fried as vegetables and served with soup.

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