Studies show that mushrooms contain many biological compounds such as ergothioneine (a powerful antioxidant), potassium, natural vitamin D and fiber.
In particular, potassium has the effect of balancing sodium levels in the body, the main factor causing high blood pressure.
According to an analysis published in the Journal of Nutrition, regular mushroom supplementation helps reduce cardiopulmonary and dialysis blood pressure in people at high risk of cardiovascular disease.
Mushrooms are a food that can replace part of red meat in the diet, both reducing sodium and fat, and providing nutrients to protect blood vessels, supporting blood pressure reduction.
Types of mushrooms that people with high blood pressure should eat regularly include:
shiitake mushrooms: promise to eritadenine, a compound that has been shown to reduce cholesterol in the blood, thereby indirectly helping to stabilize blood pressure. Coriander is rich in fiber and polysaccharides, which are beneficial for the immune system.
Mushrooms: This is a popular mushroom, reasonable price and easy to prepare. Mushrooms provide a lot of potassium and low energy, making them suitable for people who need to control their weight and blood pressure.
Haggery: High in fiber, helps reduce bad cholesterol absorption and regulates blood sugar. In particular, this mushroom when cooked retains a light flavor, easy to combine in many dishes such as soup, hotpot or stir-fry with vegetables.
maitake Mushroom: Less popular in Vietnam but highly appreciated by many international studies. maitake mushrooms contain beta-glucan, a soluble fiber that improves blood lipids, stabilizes blood pressure, and improves heart health.
Linh Chi Mushroom: Not a daily food, Linh Chi mushroom is mentioned in traditional medicine and many modern studies as a mushroom that helps reduce blood pressure thanks to its ability to dilate blood vessels and fight oxidation.
People with high blood pressure can use linh chi mushrooms in tea or water according to professional instructions.
Mushrooms should be prepared simply, avoid frying too much fat because it can increase bad cholesterol. Cooking forms such as steaming, boiling, souping or lightly stir-frying with vegetable oil are safe choices.
