Legumes
Beans, lentils, and chickpeas are excellent sources of plant-based protein, fiber, and essential nutrients. They have been shown to help lower cholesterol and regulate blood sugar, both of which contribute to stroke prevention. A study published in Nutrients found that people who consume legumes at least four times per week have a 22% lower risk of stroke. These foods also help maintain a healthy weight, reducing obesity-related stroke risk factors. Including a variety of legumes in meals can provide sustained energy and improve cardiovascular health.