Top 10 Heart Healthy Vegetables
Posted by Deanna Kidd on Fri, Jul 29, 2011
There is a reason why most moms recommend vegetables. It is a well-known fact that a diet rich in vegetables can benefit your health in many ways, including improving your heart health. If you want to live a healthy life, it is a good idea to take your mom’s advice to heart. Vegetables contain high levels of vitamins, minerals, and other nutrients that can strengthen and protect your heart. By including more heart-healthy vegetables in your diet, you will significantly reduce the risk of heart-related illnesses. Here are the top 10 heart healthiest vegetables:
Asparagus
One of the most important heart healthy ingredients that are found in asparagus is vitamin B6. This vitamin can lower homocysteine, a form of amino acid that has been linked to heart disease.
- Bell Peppers
Bell peppers contain folate, another nutrient that can reduce homocysteine.
- Carrots
Carrots are rich in carotenoids, which are powerful antioxidants that can combat free radicals that cause heart disease.
- Tomatoes
A carotenoid called lycopene in tomatoes has been proven to be effective in preventing heart disease.
- Broccoli
Broccoli has a high content of vitamin C, and it can make you less susceptible to both non-fatal and fatal heart diseases.
- Leafy Greens
Leafy greens are an excellent source of magnesium. According to a Harvard study, magnesium can lower risk of sudden health failure in women.
- Garlic
Garlic contains phytochemicals that boost immunity and protect the heart against diseases.
- Onions
Onions are a rich source of sulphur-containing phytochemicals. These phytochemicals can reduce cholesterol levels, and therefore, prevent heart disease.
- Potatoes
Potatoes are a high-potassium food, and they can help your body maintain healthy blood pressure. High blood pressure can increase the risk of congestive heart failure and stroke.
- Squash
Squash has many nutrients that are beneficial to your heart health, including vitamin C, potassium, magnesium, and folate.
Photo Credit: Martin Cathrae