1. Vegetables for lowering blood pressure: celery, leek, day lily, asparagus, radish, carrot, chrysanthemum, sesame, pea, broad bean, mung bean, corn, lotus plumule, kelp, laver, honey, auricularia auricula, auricularia auricula and shiitake mushroom. These vegetables are often eaten in life, so we should eat them selectively and supplement nutrients such as potassium, calcium and vitamins that are beneficial to patients with hypertension.

2, antihypertensive fruits: oranges, apples, watermelons, watermelon kernels, fresh plums, lemons, etc. The above fruits are often eaten in life, which not only has the function of preventing arteriosclerosis, but also has the function of detoxification and fat removal.