Go for Green and Yellow

To reduce your risk of stroke, keep green and yellow in mind. Eating a variety of fruits and vegetables is important for good health. However, green and yellow veggies may be particularly good for reducing stroke risk. Daily intake of green and yellow vegetables was associated with a 26 percent reduction in the risk of death from stroke, compared to eating the veggies once or fewer times per week.

You can reduce your risk of stroke by eating a healthful diet and exercising regularly. These strategies not only may lower stroke risk, but also may lower the risk of dying from stroke. A diet high in fruits and vegetables, especially green and yellow vegetables, appears to be particularly beneficial in lowering risk of the kinds of strokes that are caused by blood clots. Green and yellow veggies to try include green bell peppers, yellow squash, and broccoli.