5 foods that save heart health

Despite the fact that all veg­eta­bles and herbs are extreme­ly healthy, some are much more use­ful than oth­ers.


A healthy diet for peo­ple with heart and vas­cu­lar dis­ease pro­vides a min­i­mum of sodi­um, “bad” fat and a max­i­mum of veg­eta­bles. Veg­eta­bles and greens, fruits — these babies are rich in nutri­ents that make our diet a sup­port for the body.

If you are at risk or suf­fer­ing from car­dio­vas­cu­lar dis­eases, it is worth adding these foods to your diet imme­di­ate­ly.

1. Tomatoes

Toma­toes are not only a source of fiber, but also a source of nutri­ents. Among them are antiox­i­dants that pro­tect the heart from dam­age and dis­ease. We are talk­ing about lycopene, beta-carotene, folate, potas­si­um, vit­a­min C, flavonoids and vit­a­min E.

This whole cock­tail of nutri­ents low­ers the lev­el of “bad” cho­les­terol, helps to reg­u­late blood pres­sure. Well, the antiox­i­dants in toma­toes are acti­vat­ed when they are boiled. There­fore, add them to sauces, stews, soups, fries. Every­thing will fit, every­thing will be deli­cious.

2. Onion

Onions are a source of sul­fur-enriched phy­to­chem­i­cals. They allow you to low­er cho­les­terol lev­els, fight blood clots. This, in turn, helps reduce the risk of heart dis­ease and stroke.

Pow­er­ful antiox­i­dants onion fight chron­ic inflam­ma­tion, which is also use­ful for reju­ve­nat­ing the body.


3. Spinach

Spinach is essen­tial for heart health. It helps with high blood pres­sure, helps make arter­ies less stiff, and helps the cells that line the walls of blood ves­sels do their job bet­ter.

Prop­er blood clot­ting is the respon­si­bil­i­ty of vit­a­min K, which is abun­dant in spinach.

That is why it is worth adding spinach to var­i­ous dish­es:

  • omelets, casseroles, soups;
  • sand­wich­es and sand­wich­es;
  • sal­ads;
  • sauces.

4. Brussels sprouts

It may not be as tasty as oth­er types of cab­bage, but it is ide­al for heart dis­eases. Sub­stances rich in Brus­sels sprouts are vit­a­mins C, E and K, as well as carotenoids, folic acid and fiber. Such a cock­tail reg­u­lates pres­sure, pre­vents block­age of blood ves­sels.

Add Brus­sels sprouts to sal­ads and stir-fries, pas­tas, rice dish­es. It’s best to sauté Brus­sels sprouts in olive oil with thin­ly sliced ​​aspara­gus and gar­lic.


5. Asparagus

Speak­ing of aspara­gus. It is a source of folic acid, which reduces the amount of homo­cys­teine, an amino acid that has been linked to heart dis­ease and the risk of stroke.

It also con­tains potas­si­um, which reg­u­lates prob­lem­at­ic blood pres­sure. Well, fiber will help fight “bad” cho­les­terol.

Aspara­gus should be added to every dish you can. Com­bine it in sal­ads with Brus­sels sprouts, toma­toes, spinach, onions and olive oil. It’s incred­i­bly tasty and very healthy.

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