Vegetables that can lower blood pressure include black fungus, eggplant, celery, pumpkin, etc. They can be used as an adjunct to medication to lower blood pressure, and it is recommended that patients with high blood pressure increase the amount of food they eat appropriately, but they should control a balanced intake of all types of vegetables, and should not favor one type of food over another. Dietary control should also pay attention to the reasonable structure, balanced diet, limiting the intake of sodium, as well as limiting the intake of high-fat and high-cholesterol foods. Adopt healthy living habits, rest on time and avoid excessive fatigue. The prevention of hypertension also requires attention to regular physical examination and monitoring of blood pressure.