Each hypertensive patient has different severity of illness, different symptoms, and some patients also have other diseases, so their meals cannot be uniform.

Patients with hypertension should pay attention to the following recipes:

(1) The food and dishes in the following recipes are not static and should be replaced accordingly.

(2) The quantification of food in the recipes should take into account that people of different ages, genders and occupations need different amounts of food, and the amount of food for each person should be reduced by 20%-30% according to the amount of food they eat when they are healthy, i.e., it is appropriate to eat only seven or eight minutes of fullness, and the proportion of various foods should be referred to in the recipes.

(3) the vast majority of people are 1 day 3 meals, should be regular, regular. 70 years old in the case of the total amount of food in 1 day remains unchanged, divided into 5 meals is more conducive to the digestion, absorption and utilization of food.

(4) You should eat a good breakfast, a full lunch and a small dinner.

(5) The staple food of rice and noodles should preferably be mixed with coarse and fine according to home cooking methods.

(6) Vegetables seasonal, there are regional differences, not necessarily according to the recipe listed in the vegetable varieties, can also choose local green or yellow green leaf seasonal vegetables. The number of 500 grams per day is appropriate, hypertensive patients should not eat leeks, mustard greens, chili peppers, fennel greens and other hot vegetables.

(7) Hypertensive patients should limit the use of salt in cooking dishes, and develop the habit of light food. Peppers, chili peppers, mustard and other pungent and aromatic seasonings are not used or used sparingly.

(8) 1 hour before meals or between meals can be appropriate to choose to eat 1 kind of fruit, such as apples, bananas, grapes, strawberries, etc., the number of less than a few slices, more than 250 grams per day is appropriate. Hypertensive patients should not eat high heat content of lychee, oranges and astringent pomegranate, persimmons and so on.

(9) Hypertensive patients may choose some medicinal teas and soups to assist in lowering blood pressure before and after meals according to the climatic conditions of the four seasons, while at the same time, it is not necessary to cancel the original recipes in the soup. However, if the porridge, soup, the recipe with the corresponding should be canceled, that is, with this for his.

(10) every morning, the best drink 1 cup of green tea, green tea both diuretic and antihypertensive, but also can treat atherosclerosis. But should not drink tea immediately after meals, because the tannins in the tea will make the protein in the food suspected, can not be digested and absorbed by the body. You can also choose other teas with different seasons, such as spring tea, green tea in summer, green tea in fall, black tea in winter.

1 week of antihypertensive recipes for example

Breakfast, lunch, dinner, between meals, Monday, 250 ml of soybean milk

Vegetarian buns 100 grams of staple food 100 to 150 grams

Sautéed spinach 150 grams

Steamed fish 100 grams of staple food 100 grams

Shredded meat and celery (lean 50 grams of celery, 100 grams of celery)

Scrambled eggs with tomatoes (50g of eggs, 150g of tomatoes) 9am: chrysanthemum tea

3pm: 100g of bananas 250ml of Tuesday's milk

Bean paste buns 100g of staple food 100g to 150g

Mixed cabbage hearts 150g

Dry-fried prawns 100g of staple food 100g

Vegetarian roasted radish 100g

Shredded eggplant stir-fried with lean pork (50g lean pork, 150g shredded eggplant)9am: double withered tea

3pm: kiwi fruit 100g Wednesday soya bean milk 250ml

Baklava 100g Mains 100-150g

Vegetarian mixed bok choy 150g

Meat stir-fry with three slices of pork 50g each Mains 100g

Mixed seaweed 50g

Mushu meat (egg 50g, lean meat 50g, cucumber 50g, fungus 10g)9am: goji berry drink

3pm: tomato 100gThursday Milk 250ml

Egg 50g

Buns 50gStaple 100-150g

Steamed crucian carp 100g

Mushroom and cabbage (mushroom 50g, cabbage 150g)Mung bean and millet porridge (mung bean 25g, millet 75g)

Stir-fried beef and celery (beef 50g, celery 150g)

Mixed chicken and double shredded (chicken 25g, double shredded 100g)9am: bean juice

3pm: apple 100g Friday millet porridge (millet 50 grams)

Eggs 50 grams

Baklava 50 grams of staple food 100 to 150 grams

Shrimp spinach (shrimp 15 grams, spinach 150 grams)

Cold mixed greens 100 grams of staple food (100 grams)

Sautéed peas mixed with sea vegetables (peas 100 grams, sea vegetables 25 grams)

Chicken stewed with mushrooms (100g chicken pieces, 100g mushrooms)

9am: Hawthorn tea

3pm: Peach 100g Saturday milk 250ml

Bean Paste Buns 100g Staple 100-150g

Shredded Chicken and Cabbage (50g shredded chicken, 150g cabbage)

Winter Melon Meatballs Soup 50g Mustard Vegetable Wonton 100g

Choke with bok choy 150g 9am: yogurt 200g

3pm: watermelon 150g Sunday soy milk 250ml

Vegetarian stuffed buns 100g staple 100-150g

Mushroom stir-fry with meat slices (lean meat 50g, mushrooms 100g)

Mixed prickly cabbage 100g lotus leaf porridge 100g

Shrimp and greens (15 grams of shrimp, 150 grams of greens)

Shredded cold tofu 150 grams 9 a.m.: Mulberry and bamboo drink 200 grams

3 p.m.: Pear 100 grams of this recipe provides an average of 77 grams of protein, 27 grams of fat, 276 grams of carbohydrates, 6,905 kilojoules (1,652 kilocalories) of calories, 20 grams of vegetable oil, less than 300 milligrams of cholesterol, per day. 3 to 5 grams of edible salt.