Leafy Greens
Leafy greens, such as spinach, Swiss chard, arugula, lettuces, and kale are essential in preventing accumulation of fats in blood vessels. They also help reduce inflammation. Studies show that they contain high levels of dietary nitrates, which improves blood vessel function.
Leafy greens are also good sources of potassium, a mineral that helps prevent vascular calcification, a process that causes atherosclerosis. Several studies also show that eating green leafy vegetables will also help reduce the risk of developing heart disease. A study by the American Heart association showed that consuming one serving of green leafy vegetables every day is responsible for 12-18% reduced risk of cardiovascular conditions, stroke [5], and heart disease.