People who have high blood pressure generally do not pay attention to or have too much pressure on the diet. These people must pay attention to their own regulation and cannot eat foods that are too heavy. In addition, ingredients that are helpful for lowering blood pressure should also be selected for ingredients. Here's to introduce some dishes that can control or reduce blood pressure.
garlic
Hypertensive patients should eat more garlic, except garlic contains protein, fat, sugar, vitamins, carotene, calcium, phosphorus, iron.
Also contains allicin, thioether compounds, linalool and other ingredients. Diabetics are prone to complicated coronary heart disease and cerebral thrombosis, and allicin can lower blood sugar, so it has a preventive effect on the formation of coronary heart disease and thrombosis. Garlic also has a hypotensive effect due to the presence of a glycoside.
eggplant
Hypertension patients should eat more eggplant, eggplant is a common vegetable in daily life, it is not only nutritious, but also has a high medicinal value.
Hypertensive patients often eat eggplant, can add the body's necessary potassium, and promote the excretion of sodium, so that blood pressure drop. Clinical observation also shows that eating fresh eggplant or eggplant after drying and internal use of powder is effective for patients with hypertension, atherosclerosis, cerebral hemorrhage, retinal hemorrhage and other conditions.
onion
Hypertensive patients should eat more onions, because it is not only rich in nutrients, but also has a higher medicinal value. Onions have special effects such as sterilization, sputum, anti-inflammatory, diuretic, sweating, blood pressure, anti-cancer, and physical strengthening.
Onion has a good antihypertensive effect. Onion contains prostaglandin A1 that can act directly on blood vessels, vasodilatation, less peripheral blood vessels, and coronary resistance in the heart.
In addition, there is an antagonistic effect on vasopressors such as catecholamines, which leads to a decrease in blood pressure. Onions are health care vegetables for the elderly, especially those with cardiovascular diseases.
mushroom
Hypertensive patients should eat more mushrooms. Mushrooms are a delicious, nutritious vegetable. It contains protein, fat, calcium, phosphorus, iron, iodine, copper, zinc, potassium, magnesium and other nutrients.
Its sweet, flat, with qi and stomach and run dry rash and other effects. This vegetable is suitable for hypertension, hyperlipidemia, loss of appetite, weakness and fatigue.
Shiitake mushroom
Patients with hypertension should eat more mushrooms. The fats in mushrooms are mainly unsaturated fatty acids, and more than 80% are linoleic acid. It is an important substance for reducing blood pressure, reducing lipids and preventing atherosclerosis in mushrooms.
Mushrooms contain purine and other nucleic acid substances such as mushrooms can promote the decomposition and excretion of cholesterol, continuous consumption can lower cholesterol and triglyceride.
In addition, high-potassium and low-sodium foods of Lentinula are very beneficial for stabilizing, lowering blood pressure, and protecting blood vessels. Therefore, patients with hypertension, atherosclerosis, frailty, and tumors should eat mushrooms regularly.
tomato
Hypertensive patients should eat more tomatoes, such vegetables have thirst, stomach digestion, cooling blood Pinggan and detoxification and other effects.
For high blood pressure, retinal hemorrhage, hyperlipidemia, coronary heart disease and other patients. Tomatoes in tomatoes help digestion and diuresis. Can improve appetite.
Flavonoids in tomatoes have significant blood pressure, hemostasis, and diuretic effects.
The content of inorganic salt in tomatoes is very high, which is a high potassium and low sodium food, which is beneficial to the prevention and treatment of hypertension. B vitamins in tomatoes are very abundant, including rutin, an important substance that protects the heart and blood vessels and prevents hypertension.
Therefore, tomatoes are high quality food for patients with hypertension and coronary heart disease. Tomatoes can be eaten raw as fruit, but also when the vegetables are boiled, brothed, etc.
Melon
Hypertensive patients should eat more melon, melon with its unique heat hurricane, eliminate phlegm dampness, detoxification wide chest, Shu Xin Yi Yan and other effects, very popular.
Melon from the outside and inside, from the cream, melon, fleshy layer, to scoop and melon seeds can be used as medicine, even rattan, leaves and flowers have a good medicinal value. Melon has obvious antihypertensive effect on hypertension, and it is an excellent vegetable for preventing and treating hypertension.
soy
Nutritional value: soy does not contain cholesterol, and can reduce human cholesterol, therefore, soybean recommended by nutritionists to prevent coronary heart disease, hypertension, atherosclerosis and other diseases ideal health care products. Soybeans also contain a substance that inhibits trypsin, which has a certain effect on diabetes.
Hawthorn
Nutritional value: modern research Hawthorn contains sugar, protein, fat, vitamin C, carotene, starch, malic acid, citric acid, calcium and iron and other substances, with hypolipidemic, blood pressure, strong heart and anti-arrhythmic effects .
Lotus seeds
Nutritional value: The nutritional value of lotus seeds is high and it can calm the mind. Regular consumption can improve memory and prevent the occurrence of senile dementia. Lotus seeds are extremely bitter, but have a significant heart effect, can expand the peripheral blood vessels, lower blood pressure.
corn
Nutritional value: rich in vitamin B6, niacin and other ingredients, can stimulate gastrointestinal motility, accelerate excretion of feces, corn and tune in the appetizer and lowering blood pressure, lower serum cholesterol, "three high" people can eat more.
Squid
Nutritional value: The protein contained in squid is high quality, complete, easy to digest and absorb, it will not cause any burden on the body, and is most suitable for the “three high†people.
Fungus
Nutritional value: black fungus contains vitamin k and rich in calcium, magnesium and other minerals and adenosine substances, can inhibit platelet aggregation, reduce blood clots, prevent thrombosis embolism, prevention and treatment of atherosclerosis and coronary heart disease effect.
Nutritional value: Carrot contains quercetin, kaempferol can increase coronary blood flow, reduce blood lipids, promote the synthesis of adrenaline, is a high-quality food for patients with hypertension and coronary heart disease.
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