A Diet for High Blood Pressure Should Include Tomatoes

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A Diet for High Blood Pressure Should Include Tomatoes

Tomatoes are important for a diet for high blood pressure.


One in three adults in the US suffers from high blood pressure. That amounts to 75 million Americans. An additional 1/3 have prehypertension, a risk factor for developing high blood pressure. If you’re diabetic, your risk of developing high blood pressure goes up 60%. High blood pressure is very dangerous because it can lead to heart disease and stroke, the two leading causes of death in the US.


Getting tested and taking medication if necessary is important. Reducing sodium and increasing your intake of potassium rich foods, like avocado, squash, spinach, sweet potatoes and salmon can help. Don’t smoke and exercise on a regular basis to control your blood pressure.


Eating lycopene rich foods, like the tomatoes in this recipe, has been shown to be effective in fighting disease. Lycopene is an antioxidant found in foods such as watermelon, guavas, papayas, and grapefruits. Antioxidants help to prevent damage to our cells. Eating foods with lycopene is important for a diet for high blood pressure.


Lycopene is found in particularly high amounts in tomatoes and tomato products. In North America, 85% of dietary lycopene comes from tomato products such as tomato juice or paste. Processing raw tomatoes using heat helps make lycopene easier for the body to use.

Studies show that lycopene may help prevent heart disease, and cancer of the prostate. It may also help reduce the risk of breast, lung, bladder, ovaries, colon, and pancreatic cancers. It is also effective in preventing cataracts.



Good Recipe for a Diet for High Blood Pressure



In addition to lycopene, tomatoes also provide vitamin C, folate and potassium. The cucumbers in this recipe will keep you feeling full for a long time, since they are high in fiber. Cucumbers are very low in calories, only about 16 calories per cup. They are also a good source of vitamin C and potassium.


Yellow Tomato Gazpacho in Cucumber Cups




• 2 garlic cloves
• 1 scallion, white and green parts, cut into 1-inch pieces
• 5 pounds yellow tomatoes, cored and seeded
• 2 yellow bell peppers, cored, seeded, and cut into chunks
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 hothouse cucumbers



1. Place garlic, scallion, tomatoes, and bell peppers in a food processor.

2. Pulse until the vegetables are small chopped pieces.

3. Add rice vinegar, kosher salt, and black pepper; chill.

4. Cut cucumbers crosswise into 1-inch pieces. Use a melon-baller to make small cups (be careful not to break through bottoms of cucumbers).

5. Spoon gazpacho into cucumber cups; serve.



Calories: 20 per cucumber cup serving.


Click here for this recipe to include in a diet for high blood pressure.

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