Lower Your Risk of Stroke by Eating More Fruits and Vegetables

Loading up your shopping cart with fresh fruits and vegetables isn’t just a low-calorie option; it can also help to lower your risk of stroke.

Researchers at the University of London examined the results of multiple studies involving 250,000 people. The results indicated that eating five servings of fruits and vegetables daily reduced the risk of stroke by 25 percent.

Another group of scientists from the University of Cambridge have done work on the link between the levels of Vitamin C in the blood and the likelihood of having a stroke. The results of this study found that people with a higher level of Vitamin C reduced their chance of having a stroke by 42 percent.
fruit and vegetable diet photo
Vitamin C is found in a number of fruits and vegetables. To get your daily requirement, choose foods like apples, oranges, grapefruits, cherries,and berries. Potatoes are also a source of Vitamin C. Fill your plate with broccoli, cauliflower, carrots, tomatoes, kiwi fruits, and green peppers as well. Green, leafy vegetables are also rich in this important nutrient.

How Much is a Serving?

It can be confusing to figure out what constitutes a serving of fruits and vegetables. Generally speaking, if something fits in your hand, it’s considered a serving. One medium-sized apple, a banana, or a handful of grapes all fit the bill.

One-half cup of berries is also a serving. For salad greens, a cup is a serving. Fruit and vegetable juices also count toward your recommended daily amount of fruits and vegetables, and every time you drink a half cup, you can add another serving for that day.

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