Some soups help lower blood pressure

Associate Professor, Dr. Nguyen Thi Lam, Deputy Director of the National Institute of Nutrition, introduces how to prepare some soups to lower blood pressure.

High blood pressure has been on the rise in recent years, Associate Professor, Dr. Nguyen Thi Lam, Deputy Director of the National Institute of Nutrition, said that diet has an impact on increasing and decreasing blood pressure.

Studies have shown that a reasonable diet has become an indispensable measure to prevent and treat high blood pressure. “If people with high blood pressure do not eat properly, even if they take blood pressure lowering medication regularly and on time, it will be ineffective,” said Associate Professor Lam.

Accordingly, a blood pressure lowering diet is rich in ripe fruits, green vegetables, low-fat dairy products, including whole grains, poultry, fish and peanuts. This diet reduces fat, red meat, sugary drinks, saturated fat, cholesterol, potassium, calcium and fiber.

Pork, eggplant, and cucumber soup helps lower blood pressure

Associate Professor, Dr. Nguyen Thi Lam, Deputy Director of the National Institute of Nutrition, introduces how to prepare some soups to lower blood pressure.

Snakehead fish, bean sprouts and Chinese cabbage soup: 50g snakehead fish, 50g bean sprouts, 30g Chinese cabbage, 10g garlic, 5g onion, seasoning powder. Clean the fish and stir-fry with bean sprouts and Chinese cabbage, add onion and garlic until fragrant. Then put in a pot to boil, add a little seasoning powder and it's done. Eat once a day.

Pork, eggplant and cucumber soup: 50g lean pork, 50g eggplant, 30g cucumber, 10g garlic, 5g onion, 10g sesame oil, seasoning powder. Wash and cut cucumber into pieces; wash and cut eggplant into pieces; wash and cut pork into pieces; cut onion into pieces, remove and crush garlic. Heat the pot, add oil, sauté onion until fragrant, then stir-fry marinated meat with garlic. Then add water, bring to a boil, add everything and cook for about 20 minutes. Serve as a substitute for food.

White radish shrimp soup: 150g white radish, 100g tofu, 50g small shrimp, 50g soybean sprouts (or green beans); 3g ginger, 5g onion, 5g garlic, 30g oil, seasoning powder. Wash white radish, cut into pieces; wash bean sprouts, remove roots; wash tofu, cut into squares; wash shrimp, slice ginger; cut onion into pieces; peel and slice garlic.

Heat the pot, add oil, sauté ginger and onion until fragrant, add water and boil with white radish over high heat. Then add the remaining ingredients and cook over low heat until done. Eat once a day, remember to eat everything including the water.

Seaweed, black bean and sea cucumber soup: 50g seaweed, 150g black beans, 50g sea cucumber, seasoning powder. Wash seaweed, cut into strips; soak sea cucumber in water until soft, cut into thin slices; soak black beans in water, wash. Put seaweed, black beans, sea cucumber in a pot, add about 1 liter of water. Bring to a boil over high heat, then reduce heat and cook for another 90 minutes, add a little seasoning powder. Eat once a day, eat everything including the liquid.

Crucian carp soup with clams: Crucian carp 150g, clams 30g (or if dried, only use 12g); Chinese cabbage 100g; tofu 150g; wine 10g; ginger 5g; onion 5g; sesame oil 10g; seasoning powder.

Clean the crucian carp by removing scales, gills, and intestines; cut the tofu into pieces; slice the ginger and onions; and wash the Chinese cabbage. Marinate the fish with oil and salt. Boil the fish with clams, ginger, and onions over high heat, then add the tofu and simmer for another 30 minutes, then add the Chinese cabbage. Eat once a day, both the fish and the broth./.

According to VOV.nonline