Seven vegetables suitable for hypertension and diabetes at the same time

Cauliflower is rich in vitamin C, carotene, flavonoids, vitamin K, potassium, phosphorus, iron, calcium and other ingredients, which help to reduce the level of estrogen in the human body and assist in the prevention and treatment of tumors such as breast cancer and gastric cancer. it also plays an auxiliary conditioning role in cardiovascular diseases such as hypertension, hyperlipidemia and arteriosclerosis. Cauliflower contains vitamin C and trace element chromium, which helps to repair islet cells, promote insulin secretion, maintain the balance of glucose metabolism, and has a good hypoglycemic effect.

Carrots are rich in carotene, calcium, phosphorus and other trace elements and vitamin An and other nutrients, can strengthen the spleen, hypoglycemia, anti-aging, for night blindness, hypertension, diabetes and other diseases. Carrots are rich in B vitamins and retinol, which can prevent diabetic hypertension, retinal injury and other complications; β-carotene can effectively fight against free radicals in the body and prevent cardiovascular disease. Edible carrots are fat-soluble substances, cold salad raw food is not conducive to absorption, boiled with meat or fried in oil is easy to be absorbed by the human body. For long-term smokers, drinking half a cup of Fresh Carrot Juice a day is good for the lungs. Eat carrots

Onion is rich in vitamin C, potassium, selenium, zinc, folic acid, dietary fiber and other ingredients, which can stimulate the synthesis and release of insulin and improve the utilization of glucose. Onions are rich in selenium and quercetin, which help to inhibit cancer cells; onions contain prostaglandin A, which helps dilate blood vessels, reduce blood viscosity and prevent cardiovascular diseases such as thrombosis, hypertension and arteriosclerosis; onions also help to improve diabetic patients with loss of appetite, indigestion and other symptoms.

Celery contains protein, dietary fiber, various vitamins and a variety of minerals, especially the high content of iron and calcium, which has the effects of diuresis and lowering blood pressure. Celery is rich in dietary fiber, which can slow down the absorption of sugar and prevent the rapid rise of postprandial blood sugar. Celery cool and slippery, spleen and stomach deficiency cold, thin stool should not eat too much. Eating celery leaves contains more carotene and vitamin C than celery stems, so don't throw away the tender leaves you can eat. Celery can be fried,

Wax gourd is rich in a variety of vitamins, which can promote the conversion of sugars such as starch into heat rather than fat accumulation in the body. Wax gourd is low in sugar, low in calories and low in fat. It is the best vegetable for diabetics. Consumption taboo wax gourd can be boiled soup, can also be fried, boiled, steamed, strangled juice, etc., light taste is appropriate.

Lettuce is rich in carbohydrates and dietary fiber, which helps to delay the sharp rise in postprandial blood sugar; in addition, lettuce contains B vitamins and other ingredients, which help to activate the function of human islet cells and improve the utilization rate of glucose in the human body. and its calories and sugar content are low, which helps to control blood sugar. Lettuce is rich in calcium, phosphorus, iron, copper, magnesium, manganese, zinc, selenium, carotene and other ingredients, which can enhance appetite, promote urination and help regulate nervous system function. it has auxiliary conditioning effect on hypertension, edema, heart disease, rheumatism, gout, iron deficiency anemia and so on.

Broccoli contains high fiber can reduce gastrointestinal absorption of glucose, and then reduce blood sugar; chromium can help patients improve insulin sensitivity, play an auxiliary hypoglycemic role. Broccoli also contains a chemical called sulforaphane. Some studies have shown that it can activate the NRF2 protein in the body, which can enhance the antioxidant capacity of cardiovascular cells, prevent the formation of plaques, and ultimately prevent atherosclerosis. It is advisable to avoid dark green and bright broccoli. If yellowing occurs, it means it has been overmature or stored for too long, and it is best not to eat it.