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Vegetables, increasing pressure
Last reviewed: 19.11.2021
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For people with low blood pressure no special diet yet, but in nature there are vegetables that increase blood pressure.
Reduced blood pressure is evidence that with the tone of the blood vessels of the circulatory system is clearly not all right. There are a lot of reasons for this. Low blood pressure (ie, hypotension or arterial hypotension) can be physiological and pathological, and pathological - neurocirculatory and symptomatic. In this case, everyone who has constant low blood pressure complains of the same thing: they quickly get tired, suffer from headaches and often feel a complete breakdown ...
Which vegetables increase the pressure?
To observe the principles of healthy eating means to eat food that will bring health benefits - thanks to the content of proteins, carbohydrates, as well as vitamins and microelements needed by the human body. The vitamins C, E, B 1, B 3, B 5, B 6 and B 12 are vitamins that help maintain the tone of the vessels . And the trace elements necessary for low blood pressure are magnesium, calcium, potassium, selenium and zinc. Which vegetables raise the pressure? Correctly, those that will ensure the entry into the body of all of the above.
Vegetables, increasing pressure due to high content of vitamin C: cabbage, Brussels sprouts, broccoli, kohlrabi, cauliflower, lettuce, fennel, parsley and celery, potatoes, carrots, paprika, sorrel, horseradish, onions and chives.
Vegetables that increase the pressure of their rich content of vitamin E are asparagus, broccoli, tomatoes, carrots, spinach, parsley and other green foliage.
Vegetables, increasing pressure due to a significant amount of vitamin B 1 in its composition: spinach, lettuce, broccoli, white cabbage and cauliflower, potatoes, radish, radish (white and black).
In addition, vegetables such as cabbage, cauliflower and Brussels sprouts, lettuce, potato, pepper, garlic and chives, contribute to increases in blood pressure due to the high content absolutely necessary in this situation, vitamin B 3.
The following vegetable crops are distinguished by a high level of vitamin B 5 content : garlic, potatoes, Bulgarian pepper, radish. Vitamin B 6 is abundant in cabbage of all kinds, potatoes and all sorts of lettuce. By the way, the same leaf salad, as well as spinach and beets (including beet tops) are recognized as the most important sources of replenishment of the human body with vitamin B 12.
Which vegetables increase the pressure due to the presence of these micro-elites in their composition? To sources of calcium include green onions, lettuce, spinach, colored and white cabbage, broccoli, potatoes. Potassium is rich in potassium, white cabbage and broccoli, carrots, radishes, beets, tomatoes, as well as zucchini, eggplant and Jerusalem artichoke.
The need for magnesium at low pressure can be met, including in your diet carrots, potatoes, cabbage broccoli and cauliflower, lettuce, spinach, sorrel, cucumber, parsley and, of course, garlic.
Selenium, which nature has not deprived of garlic, tomatoes, carrots, cauliflower, turnips, celery, spinach, Jerusalem artichoke and leek, contributes not only to increasing blood pressure, but also preventing cancer. And in order not to suffer from a lack of zinc, nutritionists recommend eating potatoes (baked), tomatoes, spinach, beets, asparagus, celery root and radish.
The list, which includes vegetables that increase pressure, will be incomplete without chili, that is, red bitter pepper. Its spicy-hot taste is the merit of the phenolic compound capsaicin, behind which the large content of vitamins E, B 2 and B 6 is masked . Vitamin C in bitter pepper is twice as much as in lemons. And in the composition of bitter pepper there are potassium, calcium, magnesium, iron and phosphorus.
To improve health in the arterial hypotension of any etiology, you need to lead a healthy lifestyle, that is, to move more, to get enough sleep, to walk in the fresh air. And, of course, eat right, and vegetables that increase pressure will help you in this.