Background: Globally, hypertension is a prevalent risk factor for cardiovascular and kidney diseases, and death. It is well recognized that a healthy diet and nutrition are essential for the treatment and control of hypertension. Objectives: to identify the role of potassium, magnesium, and vitamin D in blood pressure regulation and to assess the gaps in nutrition and diverse diets regarding hypertension management across the globe. Methodology: The Methods of Searching were established on the 10th of April 2024: Scholar chat, Consensus tools for Artificial intelligence searching, and the Use of research databases in PubMed and Google Scholar, and other programs like Grammarly, Endnote, and Quillbot were used. Results: This study explored the relationship between dietary deficiencies and hypertension, focusing on potassium, magnesium, and vitamin D. It examined research findings across diverse populations. The Key Findings were: that 100% of 46 research studies stated Lower blood pressure is associated with higher dietary potassium intake. Although the evidence for magnesium and vitamin D is not as strong, 6 studies (13%) stated that they reduce systolic blood pressure, 12 studies (26%) stated that Magnesium has an effect but not identified, 10 Studies (22%) stated that Vitamin D decreases blood pressure alone and 3 Studies (7%) stated that Magnesium and vitamin D have no effect concluding that Fruits, and vegetables, and whole grain-rich diets appear to be protective against hypertension. Research Needs: More investigation is required to determine the causal links between individual nutrients—particularly magnesium and vitamin D—and blood pressure. To account for any variances, research should involve a variety of populations. Conclusion: a diet high in fruits, vegetables, and whole grains appears to protect against hypertension. The cause-and-effect interactions between certain nutrients and blood pressure require further investigation; this is especially the case for magnesium and vitamin D.