3. Don’t Forget the Veggies
Eating more vegetables can also lower your stroke risk – around 11% for every 7 ounces (200 grams) consumed daily. Research indicates that the real power players are leafy greens, which offer a 20% reduction in the incidence of stroke and heart disease.
Tomatoes, while technically a fruit, are also fantastic stroke-preventing fare. The reason is that these tasty red orbs are high in lycopene. A study in Finnish men between the ages of 46 and 55 found that those who consumed the most lycopene were a stunning 55% less likely to experience a stroke.
You can also find a good amount of lycopene in asparagus and red cabbage, as well as grapefruit, papaya, and watermelon.
