People with hypertension can eat pumpkin in moderation. Pumpkin is rich in nutrients, including amino acids, dietary fiber, carotenoids, B vitamins, vitamin C, as well as calcium, potassium, phosphorus and many other nutrients. Moreover, pumpkin has a low glycemic index, making it a low-calorie, high-fiber food that is also relatively well digested. Pumpkin contains potassium and dietary fiber, which can promote sodium excretion, reduce sodium intake and improve water and sodium retention, which will have a certain auxiliary effect on the control of hypertension, so patients with hypertension can eat pumpkin in moderation. The main methods of consumption are stir-frying, steaming, and also mixing with flour to make pumpkin pancakes. For patients with hypertension, the main thing to note is to limit the intake of too much salt. Excessive salt intake can lead to increased water and sodium retention in the body, which is a common cause of elevated blood pressure. It is also recommended that patients increase the intake of vegetables as well as fruits, such as winter melon, cucumber, tomatoes, leafy greens, etc., and eat less food with high salt content, such as pickles, pickles, etc., and less fried food, such as burgers, fries, potato chips, etc. In addition to diet control, medication is also essential for patients with hypertension. Patients are advised to take oral antihypertensive drugs for treatment as prescribed by their doctors. Also pay attention to strengthening exercise, do aerobic exercise 5-7 times a week, such as brisk walking, jogging, cycling, hiking, playing tai chi, etc.. At the same time, maintain a healthy and good state of mind, avoid tension, anxiety, depression, etc. Improve poor lifestyle and quit smoking and drinking. Through lifestyle improvement, it helps to control blood pressure and reduce the damage of target organs as well as clinical adverse events.