People with hypertension can eat tomatoes in moderation. Tomatoes, also known as tomatoes, are rich in carotene, lycopene, many vitamins, protein, folic acid, dietary fiber, riboflavin, niacin, trace elements, and organic acids such as malic acid and citric acid, and the content of vitamin P is among the highest in fruits and vegetables. Tomatoes are effective in stopping bleeding, lowering blood pressure, diuretic, stomachic and thirst, clearing heat, cooling the blood and calming the liver, etc. They are attributed to the liver, stomach and lung meridians, and have auxiliary therapeutic effects on hypertension, skin diseases and anemia. Because the ratio of vitamin A and vitamin C in tomatoes is appropriate, regular consumption can enhance the function of small blood vessels and prevent vascular aging. Flavonoids in tomatoes both reduce capillary permeability and prevent their rupture, and have a special effect of preventing vascular sclerosis, which can prevent diseases such as cervical cancer, bladder cancer and pancreatic cancer. Tomatoes can beautify and heal mouth sores. Patients can contain tomato juice and make full contact with the trauma in the mouth for a few minutes at a time, several times a day, for a more significant effect. Lycopene in tomatoes has a strong antioxidant effect, which can fight against aging and cancer, and effectively reduce and prevent cardiovascular diseases. At the same time, tomatoes do not have an effect on blood pressure, which is very suitable for people with high blood pressure. However, tomatoes are cold and are not suitable for patients with gastrointestinal dysfunction, gastric ulcers, gastrointestinal infections, and those taking neostigmine and anticoagulants.