Tomatoes and soybean sprouts: Two ingredients for regulating blood pressure, blood sugar, and cholesterol, and healthy recipes.

Tomatoes

Stomach-strengthening, thirst-quenching, and blood pressure-lowering
Also known as tomatoes, foreign persimmons.

Taste and nature: Sweet and sour, slightly cold; enters the heart, lung, and stomach meridians. Recommended intake: 2-3 tomatoes daily.

Nutritional components: Protein, fat, carbohydrates, organic acids, glucose, sucrose, vitamin A, vitamin B₁, vitamin B2, vitamin C, fiber, lycopene, glutathione, erythritol, trigonelline, phosphorus, calcium, iron, zinc, etc.

Lycopene in tomatoes has a strong antioxidant effect similar to carotene, which can scavenge free radicals, prevent the oxidation of low-density lipoprotein, and lower plasma cholesterol concentration, thus effectively lowering blood lipids and blood pressure. Rich in tomatine, glutathione, erythritol, trigonelline, etc., tomatoes can effectively lower blood sugar. Moreover, tomatoes are low in fat, sugar, and calories, making them suitable for people with high blood pressure, high cholesterol, and high blood sugar.

Precautions:
1. High blood pressure: Eat 1-2 tomatoes on an empty stomach every morning. 2. Thirst, Diabetes: Boil an appropriate amount of tomatoes and one fresh pig pancreas in water to make a soup, seasoned with oil and salt.

3. High blood pressure, Chronic hepatitis: Fresh tomatoes.

◆Tomato, Onion, and Egg Soup
Main ingredients: 50g each of tomatoes and onions, 1 egg.

Seasonings: Kelp broth, salt, sugar, and soy sauce, all in appropriate amounts.

Instructions:
1. Wash the tomatoes, blanch them, peel them, and cut them into chunks; wash the onion and chop it; beat the egg.

2. Place a pot on the stove, add kelp broth, bring to a boil over high heat, then add the onion and soy sauce, reduce to medium heat. After boiling again, add the tomatoes and simmer over low heat for 2 minutes.

3. Once the tomato and onion soup boils, add the beaten egg, stir well, and season with salt and sugar.

◆Tomato Juice
Main ingredient: 500g tomatoes.

Instructions:
1. Wash the tomatoes, blanch them in hot water, and peel them.

2. Wrap the sprouts in gauze and squeeze out the juice by hand. Pour the juice into a cup, add a little warm water, stir well, and it's ready to drink.

Say Goodbye to High Blood Pressure, High Cholesterol, and High Blood Sugar: Soybean Sprouts

Prevents Arteriosclerosis of the Heart and Brain
Also known as "Lucky Vegetable".

Taste and Nature: Sweet, cool in nature; enters the Spleen and Large Intestine meridians.

Recommended Consumption: 100-200 grams per meal.

Nutritional Components: Protein, fat, sugar, crude fiber, carotene, vitamin B₁, vitamin B₂, niacin, vitamin E, calcium, phosphorus, iron, etc.

Benefits in Lowering High Blood Pressure, High Cholesterol, and High Blood Sugar: The vitamin E in soybean sprouts protects the skin and capillaries, prevents arteriosclerosis, and helps prevent hypertension in the elderly. The dietary fiber in soybean sprouts has a laxative effect, thus slowing down the absorption of glucose and cholesterol, lowering blood lipids and blood sugar, and relieving constipation.

Precautions

Effective Remedies
1. High Blood Pressure: 500g soybean sprouts, vegetable oil, fine salt, soy sauce, and scallions (appropriate amount). Stir-fry the soybean sprouts and serve as a side dish. Alternatively, decoct the soybean sprouts in water for 3-4 hours, drink warm, and repeat several times.

2. Anemia Due to Blood Loss: 250g soybean sprouts, 15g jujubes, and 250g pork bones. Add appropriate amount of water and simmer for a long time. Add salt to taste. Divide into 3 servings a day, eat the sprouts and drink the soup.

3. Lung Heat: 500-1000g soybean sprouts and 1 piece of dried tangerine peel. Add the soybean sprouts and tangerine peel to a large amount of water and simmer over high heat for 4-5 hours. Drink.

Fresh Mushroom and Soybean Sprout Soup
Main Ingredients: 50g mushrooms, 50g pork, 100g soybean sprouts.

Seasonings: Vegetable oil, soy sauce, vinegar, salt, sugar, sesame oil, cornstarch, ginger, chicken broth, and cooking wine (appropriate amount).

Instructions:

1. Wash the bean sprouts, remove the roots, and drain. Wash the mushrooms and slice them. Wash the ginger and shred it. Wash the pork and shred it.

2. Heat some vegetable oil in a wok over medium heat. Sauté the ginger until fragrant, then add the shredded pork. Stir-fry over medium heat until the pork turns white, then add the bean sprouts and mushroom slices and stir-fry briefly.

3. Add chicken broth, soy sauce, and cooking wine. Bring to a boil over high heat, then reduce to low heat and simmer for 2 minutes, until the bean sprout stems become translucent. Add vinegar, sugar, and salt to taste. Thicken with cornstarch slurry and drizzle with sesame oil.

◆Bean Sprout, Pork Rib, and Tofu Soup
Main ingredients: 1 box of tofu, 200g bean sprouts, 400g pork ribs, 150g green bell pepper.

Seasonings: Chicken broth, scallion segments, ginger slices, salt, and pepper to taste.

Instructions:

1. Wash the tofu and cut it into cubes; wash the green bell pepper, remove the seeds, and slice it into strips; wash the bean sprouts and set aside.

2. Wash the pork ribs and cut them into small pieces. Blanch them in boiling water to remove any blood, then rinse and drain.

3. Bring the broth to a boil, add the pork ribs, bean sprouts, and ginger slices. Reduce the heat to low and simmer for about 30 minutes. Add the tofu and green bell pepper strips, along with salt, pepper, and chopped scallions. Stir well and serve.