2. Celery: Apigenin in celery can lower blood pressure and affect the central nervous system. Apigenin also has the effect of dilating peripheral blood vessels, which is also related to antihypertensive effect.
3. Leek: Leek is rich in potassium. Eating leeks often can improve the balance of potassium and sodium in the body, which is beneficial to patients with hypertension and heart disease.
4. Onion: Onion contains diallyl disulfide, sulfur-containing amino acids and cysteine, which has a good lipid-lowering effect. Onion is one of the few vegetables known to contain prostaglandin A. It is a strong vasodilator, which can reduce peripheral vascular resistance, blood viscosity and blood pressure.
5. Yam: Dopamine in yam can dilate blood vessels and improve blood circulation.
6. Garlic: Garlic has a very good effect on the cardiovascular system, which can lower blood pressure, blood lipid and cholesterol. Eating 2 cloves of garlic every day can reduce blood pressure by about 12% after three months, and it will decrease more with the progress of time.
7. Onions: Onions can treat cardiovascular sclerosis. Onion can also enhance fibrinolytic activity and reduce blood lipid.
8. Ginger: There is a substance in ginger that is very similar to salicylic acid and has the effect of anti-platelet aggregation.
9. Sweet potato: Mucin in sweet potato can maintain the elasticity of blood vessel wall, prevent atherosclerosis and promote the excretion of cholesterol.
10. Broccoli: Broccoli is rich in potassium and plays an important role in heart activity; It also helps to prevent hypertension. 1 1. Lentinus edodes: Lentinus edodes contains adenine, choline and some nucleic acids, which is beneficial to prevent arteriosclerosis and cardiovascular diseases. 12. Mushrooms: Mushrooms have the functions of lowering blood fat, anticoagulation and protecting cardiovascular system.
Old people should always eat stuffed food;
Pasta with stuffing is a traditional food in China. Its greatest advantage is that it has complete nutrients and meets the needs of human body. It is both a staple food and a non-staple food; There are both meat dishes and vegetarian dishes, among which the animal sources are pigs, cattle, mutton, eggs and shrimp; The plant sources are Chinese cabbage, leek, celery, fennel and carrot. Seven or eight kinds of raw materials can be added to a stuffing to meet the dietary balance requirements of various food raw materials. The skin made of flour contains a variety of vitamins and trace elements, and the stuffing made of pork or beef and mutton can supplement high-quality protein and has high nutritional value. Taking green vegetables such as Chinese cabbage, leek, radish and lentils as ingredients, it contains a variety of vitamins and minerals, which can promote intestinal peristalsis and make the stool smooth. Generally, some oil, especially vegetable oil, will be put in the stuffing, which will increase the plant fat in the body. Seasonings such as onion and ginger have bactericidal effect.