Carrots

Carrots are a staple vegetable in many people's diets because they are crunchy, sweet, and nutritious. The phenolic compounds is high amounts in carrots, including chlorogenic, p-coumaric, and caffeic acids, relax blood vessels and reduce inflammation, which may help lower blood pressure.

Carrots may be eaten either raw or cooked, although eating them raw may be better for lowering high blood pressure. One research involving 2,195 participants aged 40 to 59 found a significant relationship between raw carrot consumption and decreased blood pressure. Another small study including 17 people found that drinking 16 ounces (473 mL) of fresh carrot juice every day for three months decreased SBP but not DBP.