8 types of food to lower blood pressure, protect the heart, nourish the spleen and stomach and keep healthy

Editor's note: People cannot live without eating throughout their lives, but how to eat safely, healthily and in a healthy way is a science. Today, let's talk about the topic of eating.

Eating sweet potato leaves can delay aging

Every early autumn, sweet potato leaves become an indispensable delicacy on the farmer's table. It tastes crisp and fragrant, with a light mucus and a sweet aftertaste. There are two types of sweet potato leaves, one with green stems and the other with red stems. The red one is better than the green one in terms of taste and quality. In addition, the uniformity of the stems and leaves should be considered. The more uniform the size of the stems and leaves, the better the quality. You can also pinch the stems of the leaves. If you can pinch them gently, they are tender. If they are difficult to pinch or have filaments, they are old, so you should be careful when choosing.

The carotene content of sweet potato leaves reaches nearly 6,000 micrograms per 100 grams, which is nearly 1.5 times higher than that of carrots. In addition, its protein is also the best among green leafy vegetables, and its vitamin C content is more than twice that of citrus. The content of other nutrients is also among the best.

In particular, sweet potato leaves are rich in mucus protein, which can improve human immunity, enhance immune function and promote metabolism. Eating sweet potato leaves regularly can delay aging.

Eat spinach to protect blood pressure

A high-sodium diet can increase blood pressure. In contrast to sodium, potassium can prompt the kidneys to excrete more sodium, thereby buffering the side effects of sodium salts that increase blood pressure. In addition, studies have also found that eating more potassium-containing foods can protect cerebral blood vessels. Among green leafy vegetables, spinach is a big potassium source. Many people like to eat canned spinach, but it contains a lot of sodium, which is not good for the health of patients with hypertension. If you can't eat fresh spinach, it is recommended to eat quick-frozen spinach, which will not lose nutrients and is easy to store. You can make it into a mixed juice with nuts, milk, etc. It should be reminded that patients taking warfarin anticoagulation should eat less spinach to avoid affecting the efficacy of the drug.

Eating chestnuts can improve kidney function and replenish qi

Chestnuts have comprehensive nutritional ingredients and a sweet taste. They have a certain preventive and therapeutic effect on diseases such as hypertension, coronary heart disease, and atherosclerosis. Elderly people who often eat chestnuts are very good for anti-aging and longevity. "Compendium of Materia Medica" records: "Chestnuts can treat kidney deficiency, weakness in the waist and legs, and can clear the kidneys and replenish qi." In other words, chestnuts are a good food for nourishing the kidneys. Chestnuts can be boiled and eaten, or stewed with chicken or meat, but it is best to eat less sugar-fried chestnuts sold at street stalls to avoid excessive intake of sugar, and there are food safety risks.

Eating potatoes can lower blood pressure and protect your heart

Potatoes, which look gray and dusty, are veritable nutrition masters. Potatoes are rich in carbohydrates, plant protein, vitamin C, carotenoids and dietary fiber. Every 100 grams of potatoes contains 502 mg of potassium, which is a rare high-potassium food and helps lower blood pressure; carotenoids are a natural antioxidant that can protect the heart from free radicals. Therefore, patients with poor heart function, high blood pressure, high blood lipids, etc. can eat more potatoes appropriately, which is good for cardiovascular health. Potatoes are best steamed to maximize the retention of nutrients including vitamin C, and the starch granules are fully gelatinized, making them easier to digest and decompose, which helps to reduce the gastrointestinal burden. It is not recommended to eat potatoes as a vegetable to avoid excessive intake of carbohydrates.

Eating yam nourishes the spleen and stomach

The first food to nourish the spleen and stomach is yam, which is a good product for nourishing the lungs, spleen and kidneys. The sticky juice of yam is mainly mucin, which can maintain the elasticity of blood vessels and moisten the lungs and relieve coughs. Yam can be cooked with red dates to make porridge, or used in soup, or stir-fried with various ingredients.

Eating lily nourishes the lungs and relieves cough

The unique nutritional ingredients of lily are mainly alkaloids, which have obvious antitussive effects, can also increase the blood perfusion in the lungs, improve lung function, and have a certain sedative effect. Traditional Chinese medicine uses lily as a medicine to treat chronic bronchitis, emphysema and chronic cough. Lily can be boiled in sugar water or stir-fried with celery, yam, etc.

Eating millet and pumpkin is the best for the stomach

Many people have poor gastrointestinal tract and often experience symptoms such as indigestion, bloating, and diarrhea. You may wish to eat more millet and pumpkin. Millet is sweet and mild in nature. It is rich in iron and vitamin B1. It can benefit the spleen and stomach, nourish the kidney qi, eliminate irritability and heat, and is beneficial to sleep. It has a good auxiliary effect on symptoms such as spleen and stomach deficiency heat, nausea and vomiting, and spleen deficiency diarrhea. It is also suitable for pregnant women and infants. It is usually used to cook porridge, and can be added with jujube, lily, etc., or cooked with rice. Pumpkin is sweet and warm in nature. It is rich in carotene, B vitamins, calcium, phosphorus and other ingredients. It is a master of stomach and digestion. In particular, the unique pectin of pumpkin can protect the gastrointestinal mucosa. There are many ways to eat pumpkin. It can be steamed like sweet potato, or cooked into porridge or soup.

Bitter melon is good for reducing inflammation and fever

Although not everyone is used to eating bitter melon, it is extremely rich in nutrients. In addition to being rich in protein, sugar, minerals, and vitamins, it also contains several unique ingredients. Among them, bitter substances are known as "fat killers" and can clear away heat and purge fire, strengthen the spleen and stimulate appetite; bitter melon glycosides can regulate blood pressure, blood lipids, cholesterol, etc. to a certain extent, and protect cardiovascular and cerebrovascular vessels; alkaloids such as quinine have diuretic and blood circulation, anti-inflammatory and antipyretic, and heart-clearing and eye-improving effects. Bitter melon is especially suitable for removing internal heat in spring and summer, and is an auxiliary treatment for sores, heatstroke, prickly heat, and other diseases. Bitter melon can be blanched in boiling water before eating, and can be stir-fried or served cold. If you are not used to the bitter taste, you can use the iced method and add a little rock sugar water for seasoning.