For patients with coronary heart disease, a predominantly vegetarian diet is recommended. The diet should be low in calories, fats, cholesterol, and salt; high in protein, vitamins, and fiber; non-irritating; divided into more frequent, smaller meals; and consist of easily digestible foods. Regular consumption of nutrient-rich, easily digestible foods is advisable, especially those containing high-quality proteins with essential amino acids, B vitamins, and vitamin C. It is important to avoid overeating, restrict salt intake, and remember to include potassium-rich foods. Examples of beneficial foods include beans and their products, potatoes, seaweed, kelp, shiitake mushrooms, other mushrooms, Chinese yam, bamboo shoots, wood ear mushrooms, buckwheat, and bananas. Limit the intake of fats and sugar-rich foods, and opt for foods that can reduce blood lipids, such as milk, sheep's milk, soybeans, green beans, peas, lentils, carrots, cauliflower, hawthorn, kelp, fish, onions, and shiitake mushrooms.