In China, eating is an art. From the way food is cooked, to the types of ingredients, to the local eating habits of each place, there are different in the north and the south. But even though there are millions of dishes, for people with hypertension, the key to eating is what is good to eat and what can assist in lowering blood pressure. According to the main dietary principle of hypertension, “low sodium and high potassium”, eating more vegetables containing potassium will have a certain effect on lowering blood pressure. So, in addition to the celery that we often talk about has a certain auxiliary antihypertensive effect, what other vegetables are there? Green leafy vegetables such as rape, spinach, cabbage, leek, chrysanthemum, chrysanthemum, lettuce, etc., on the one hand, high potassium content, on the one hand, low energy, vitamins, minerals, dietary fiber content is also very rich, recommended daily intake of 300g. For example, every 100g of spinach contains 311mg of potassium. One third. These vegetables can be made into soups, stir-fries, cold mixes, and stuffings, with less oil and salt and lightness in the process. Additional note: The daily potassium intake for people with hypertension should be more than 3100mg (about 1.5 times more than the average person). Fresh beans Such as mao beans, fava beans, lentils, peas, bean curd, oily bean curd and soy bean sprouts are rich in carbohydrates, dietary fiber and plant sterols as well as potassium, especially mao beans, which contain 478mg of potassium per 100g, almost the high potassium champion among vegetables. However, it should not be consumed in excess as the energy is slightly higher than that of green leafy vegetables. The main cooking method is stir-frying, taking care to make sure they are well cooked. Mushrooms and algae such as enoki mushrooms, hazel mushrooms and portobello mushrooms are rich in protein in addition to high potassium, so vegetarians can consume more of them. Generally, they can be stewed or stir-fried. Eggplant and melon such as bell pepper, eggplant, tomato, bitter melon, pumpkin, cucumber, etc. The high water content and low energy of eggplant and melon vegetables are especially suitable for hypertensive patients who need to control their body weight. They can increase the intake of potassium while having less calories, which is also helpful for weight control. Cucumbers and tomatoes can be eaten raw as a snack; bitter melon can be mixed with apples, cucumbers and other ingredients can be juiced for drinking. It is recommended that patients suffering from hypertension have three meals in the morning, lunch and evening, or even extra meals, with vegetables at every meal, with more than five varieties best throughout the day. The focus on diet needs to be accompanied by medication to avoid using diet as the main treatment. References [1] Wang Xingguo. High blood pressure should be “strong” to eat vegetables [J]. Family Services, 2017(02):59.