Diet of hypertensive patients: 1, three meals Dietary arrangements should be a small number of meals, to avoid overfilling; hypertensive patients are often more obese, must eat low-calorie food, the total calorie should be controlled in the daily 8.36 megajoule or so, the daily staple food of 150-250 grams, animal protein and plant protein each accounted for 50%. Hypertensive patients without kidney disease or gout disease can eat more soybeans, peanuts, black or white fungus and fruits. Dinner should be small and light, excessive greasy food will induce stroke. Cooking oil should be vegetarian oil containing vitamin E and linoleic acid; no sweets. Eat more high-fiber foods, such as bamboo shoots, bok choy, cabbage, winter melon, tomato, eggplant, bean sprouts, jellyfish, kelp, onion, etc., as well as a small amount of fish, shrimp, poultry, skimmed milk powder, egg whites and so on. 2, low salt The amount of salt per person per day should be strictly controlled at 2-5 grams, that is, about a small spoon. The amount of salt should also be subtracted from the sodium contained in cooking soy sauce, 3 ml of soy sauce is equivalent to 1 gram of salt. Salted (sauce) vegetables, fermented bean curd, salted meat (eggs), pickled products, clams and shellfish, shrimp, eggs, as well as Chrysanthemum coronarium, grass, cabbage and other vegetables containing sodium are high, should be eaten sparingly or not eat. 3, high potassium rich food into the body can fight against sodium caused by the role of blood pressure and vascular damage, you can often "show up" in the recipe. These foods include beans, mushrooms, black dates, almonds, walnuts, peanuts, potatoes, bamboo shoots, lean meat, fish, poultry, root vegetables such as amaranth, greens and scallions, fruits such as bananas, dates, peaches, oranges and so on

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