8 vegetables that prevent stroke by keeping arteries clean

Leafy Green Vegetables: Powerhouses like spinach, kale, and collard greens are rich in nitrates, which convert to nitric oxide in the body.

Beets and Red/Purple Vegetables: Beets and other red or purple vegetables help improve blood pressure and reduce inflammation, both risk factors for stroke.

Cruciferous Vegetables: Broccoli, cauliflower, Brussels sprouts, and bok choy  help reduce inflammation and improve blood vessel health.

Allium Vegetables: Garlic, onions, leeks, and chives contain organosulfur compounds that may help lower blood pressure and cholesterol.

Tomatoes and Tomato Products: Rich in lycopene, tomatoes may help reduce LDL ("bad") cholesterol.

Avocados: Avocados are a good source of healthy fats that can help lower LDL cholesterol and improve blood vessel health.

Sweet Potatoes: Packed with fiber and antioxidants, sweet potatoes can promote healthy blood pressure and potentially reduce stroke risk.

Mushrooms: Some mushrooms contain compounds that may help lower blood pressure and cholesterol.

This information is not DNA's opinion but obtained from media reports