Modern nutrition research shows that the potassium content of garlic is much higher than its sodium content. The edible part of white garlic contains 362 mg of potassium and 0/00 mg of sodium/kloc, and the k factor is 15.438+0. Garlic with purple skin contains 437 mg of potassium and 8.3 mg of sodium per 100 g, and the k factor is 52.65, which is a food with high potassium and low sodium. The actual data also proves this point. It is reported that German scientists treated 80 patients with hypertension with garlic, and their blood pressure dropped steadily. British medical experts claim that the active ingredients contained in garlic have the ability to dissolve blood stasis in the body and can be used to treat hypertension complicated with coronary heart disease and coronary thrombosis. Another study found that taking garlic oil for 5 months in patients with coronary heart disease can reduce cholesterol 10% and triglyceride by 2 1%. Diabetic patients are prone to coronary heart disease and cerebral thrombosis, and allicin can lower blood sugar, so it has a preventive effect on coronary heart disease and thrombosis. Garlic also has antihypertensive effect because it contains a glycoside.
A foreign study shows that the blood pressure of patients with moderate and severe hypertension can drop to normal level by eating garlic 12 weeks every day. Experts suggest that patients with hypertension can eat 1 ~ 2 sweet and sour garlic on an empty stomach every morning, which will definitely have a stable antihypertensive effect.