Patients with hypertension are advised to eat a low-salt and low-fat diet on weekdays, and the total daily salt intake should be controlled below 6g. If hypertension has caused renal damage or renal insufficiency, it is necessary to control the total salt intake more strictly, preferably below 3g. In addition, we should eat more fresh fruits and vegetables, especially leafy vegetables, because these foods are rich in potassium, magnesium and folic acid, which is helpful to lower blood pressure, especially for patients with H-type hypertension, that is, hyperhomocysteinemia in patients with hypertension, which is caused by folic acid deficiency. In this case, folic acid should be specially supplemented, and patients are advised to take 0.4-0.8mg folic acid every day when necessary. On weekdays, oranges, jujubes, bananas, potatoes, broccoli, spinach, lettuce, kiwi fruit, cherries and apples are all very suitable for patients with hypertension, all of which help to prevent atherosclerosis and further increase of blood pressure.