Most vegetables are richer in vitamins, minerals, dietary fiber and other nutrients, to maintain blood pressure stability in hypertensive patients, delay the progress of hypertension have a certain auxiliary effect, so most vegetables are suitable for hypertensive patients, not limited to 6, the following types of vegetables are more suitable for hypertensive patients: 1, green leafy vegetables: such as rape, oleander, spinach, chrysanthemum, bitter chrysanthemum, lettuce Cabbage, etc., rich in vitamins, minerals, dietary fiber, of which the mineral potassium ion is more important to maintain blood pressure stability; 2, legumes: such as beans, soybeans, kidney beans, peas, lentils, green beans, etc., rich in protein and minerals, etc., hypertensive patients can also eat in moderation, but beans calories are generally more than green leafy vegetables, so hypertensive patients need to eat in moderation, not 3, mushrooms: such as flat mushrooms, enoki mushrooms, hazel mushrooms, slippery mushrooms, shiitake mushrooms, fungus, etc., rich in protein, vitamins and mushroom polysaccharides, to increase the body’s nutrition, improve immunity has a very good effect; 4, eggplant and melon: such as eggplant, tomatoes, bitter gourd, loofah, cucumber, etc., usually contains more water, has a certain role in assisting the body to dispel moisture and diuretic, for potassium and sodium, to reduce blood pressure. It has a certain auxiliary effect in lowering blood pressure. When cooking vegetables for people with hypertension, try to use less oil and salt, and avoid deep-frying and stir-frying methods. Patients with hypertension are advised to choose the appropriate medication for blood pressure control under the guidance of a doctor, and to choose vegetables to eat according to the doctor’s advice and their own tastes, so as not to aggravate the condition with an inappropriate diet.