Red hearts abound in February, not just to celebrate love but to bring awareness to heart health.
But the green coming out in March can do a lot for your heart as well.
Eating more fruit and vegetables can lower your risk of heart disease, stroke and high blood pressure. There are a few green foods that not only fit the seasonal theme, they could also help protect your heart.
Don’t leave your health to luck. Give your heart an advantage by including these green foods in your meal rotation.
- Greens. Leafy greens like kale, arugula, Swiss chard and spinach are good for your heart because they contain fiber, which helps lower cholesterol, as well as antioxidants and other nutrients that can help lower inflammation and keep blood vessels healthy.
- Avocado. Avocados are a great source of fiber, “good” monounsaturated fats and potassium. Research has shown that eating two or more servings of avocado each week was associated with a lower risk of cardiovascular disease and that substituting avocado for foods like butter, cheese or processed meats was associated with a lower risk of heart disease and stroke.
- Edamame. This soybean contains isoflavones that can help regulate blood pressure and lower cholesterol. One study found consuming soy protein once a week can reduce the risk for cardiovascular disease.
- Kiwifruit. Besides being a source of fiber, kiwi contains high amounts of vitamin C and potassium, which can help lower your blood pressure.
- Beans. Green beans and green split peas add fiber and protein to your meal and, like other legumes, contain nutrients that can help lower blood pressure and protect the heart from disease.
- Broccoli. Broccoli has anti-inflammatory properties that may benefit your heart by lowering cholesterol and blood pressure.
