Fish that lowers blood pressure

Fish is a very common seafood in people’s daily life, because it tastes very delicious, and is high in protein and contains minerals that are beneficial to the human body. Nowadays, many people suffer from high blood pressure, which can bring many adverse effects to the human body. People will take some measures to treat it. Some types of fish have the effect of lowering blood pressure. The following introduces some fish that can lower blood pressure.

1. Hairtail

Antihypertensive effect: Hairtail is rich in magnesium, which can pump in potassium ions, limit the influx of sodium, and lower blood pressure. Hairtail is rich in high-quality protein, which can maintain the balance of potassium and sodium in the body. Hairtail is rich in unsaturated fatty acids and vitamin B2, which are beneficial to the repair of damaged blood vessels, prevent cholesterol from depositing, accelerate the excretion of fatty acids in the blood, and lower blood pressure.

How to eat: The silver layer on the surface of hairtail is not fish scales, but a layer of skin formed by special fat, called "silver fat". It is high-quality fat with high nutritional value and no fishy smell. It is rich in nutrients such as protein, phospholipids, iron, and the unsaturated fatty acids in it have the effect of preventing and treating hypertension and coronary heart disease. Therefore, when cooking hairtail, do not scrape off the scales. In addition, the water temperature should not be too high when cleaning hairtail to prevent the loss of silver fat and nutrition.

2. Tuna

Antihypertensive effect: Tuna is rich in omega-3 fatty acids, which can increase the level of nitric oxide in the body, better relax vascular smooth muscles, and thus lower blood pressure. The magnesium contained in tuna can make the heart work normally, dilate blood vessels, and lower blood pressure steadily. In addition, animal experiments have shown that tuna peptides contained in tuna have the effect of quickly lowering blood pressure.

How to eat: Tuna meat is fresh, smooth and tender, and melts in your mouth. It is suitable for eating raw, stir-frying, braising, etc. It is generally considered best to eat it raw, but you must pay attention to the freshness of the fish meat. When cooking tuna, adding a little white wine or brandy can not only remove the fishy smell, but also bring out the sweet taste of the tuna itself. In addition, fresh tuna can be pan-fried or canned tuna can be made into a salad with potatoes, corn kernels, onions, lettuce, purple cabbage, cucumbers, etc. It is not only nutritious but also colorful.

3. Salmon

Blood pressure lowering effect: The omega-3 fatty acids contained in salmon can increase the level of nitric oxide in the body, which can better relax vascular smooth muscles and thus lower blood pressure. Omega-3 fatty acids can also lower triglyceride levels in the blood, increase high-density lipoprotein cholesterol, and enhance vascular elasticity.

How to eat: After salmon is thawed, bacteria can easily multiply, so it is best to eat salmon that is very fresh. Fresh salmon is generally grayish white or silver gray in color, with thick and elastic meat and bright red gills. Salmon only needs to be cooked until it is 80% done, which will make it taste delicious and remove the fishy smell. If you cook it for too long, the meat will become dry and tough. In addition, eating raw salmon needs to ensure its freshness and cleanliness, and try to eat it with green mustard, ginger juice, etc. This not only provides seasoning and sterilization, but also relieves the coldness of the salmon, making it delicious and safe.