Adding magnesium-rich foods to your daily diet may decrease your risk of stroke. According to a study reported in the February issue of The American Journal of Clinical Nutrition, risk of an ischemic stroke (a clot blocking a blood vessel in the brain) and any type of stroke can be reduced by 9 percent and 8 percent, respectively, for every additional 100 mg of magnesium consumed each day.

Adding more magnesium is simple and delicious, as the mineral is found in easily accessed foods such as whole grains, beans, leafy greens, nuts, and seeds.

Spinach (1 cup cooked) 157 mg
Pumpkin Seed Kernels (1 oz. roasted) 150 mg
Black Beans (1 cup cooked) 120 mg
Quinoa (1 cup cooked) 118 mg
Almond Butter (2 Tbsp.) 97 mg
Cashews (1 oz. raw) 82 mg