1. The four properties of vegetables are cold, cool, warm and hot. The one in the middle of these four is flat. Traditional Chinese medicine divides food into four properties, which refer to the body's physical reaction after eating food. If the body feels hot after eating, it is warm; if there is a cool feeling after eating, it is cold. Understanding the properties of food and then eating it according to your own constitution will be of great benefit to your body. Four properties. Efficacy. Adapted to physical constitution. Main vegetables. Cold. Clears away heat and reduces fire, relieves summer heat and removes dryness. It can eliminate or reduce fever. Warm-heat nature, such as those who are prone to thirst, are afraid of heat, like cold drinks, or have cold symptoms. Celery, Chinese cabbage, water spinach Cold Winter melon, white radish, lettuce Warm can resist cold, warm and replenish deficiency, eliminate or reduce cold syndrome. Cold and cold, such as those who are afraid of cold, have cold hands and feet, like hot drinks, or have heat-related diseases. Ginger, leek, garlic, coriander, green onion, hot pepper, appetizer, spleen, strong and tonifying, easy to digest. It can be eaten by all body types. Day lily, white fungus, carrot 2. The five flavors of vegetables - the five flavors of vegetables are sour, bitter, sweet, pungent, and salty, which correspond to the five internal organs of the human body: liver, heart, spleen, lungs, and kidneys. Whether it is the taste of the food itself or the condiments, it will affect the five internal organs. play different roles. Although each of the five flavors of food has its own benefits, eating it too much or improperly can also have negative effects. It should be eaten according to different physical constitutions. If you eat too much spicy food and your body is hot and dry, you will have sore throat and acne. Five flavors Function Corresponding organs Taboo Main vegetables Bitter Reduces fire and eliminates troubles, clears away heat and detoxifies. People with heart and stomach problems should eat less indigestible bitter melon and kale. They are sweet and can strengthen the spleen and muscles, and can replenish deficiency and strengthen the body. Spleen Diabetic patients should eat less or no corn, sweet potatoes and sweet potatoes. They are pungent and can replenish qi and activate blood circulation, and can promote metabolism. Lungs: Excessive food damages body fluid and increases fire energy. Ginger, onion, chili pepper, acid, promotes body fluid, nourishes yin, and astringes, such as insufficient stomach acid and dry skin. Liver Eating too much can easily damage the muscles and bones. Beans and seeds are salty and can relieve constipation and nourish the kidneys. Kidney: Eating too much will cause blood pressure to rise. Kelp and seaweed are light. They are diuretics and treat edema. Those without wet symptoms should use with caution. Winter melon and coix seed. 3. The five colors of vegetables - the five colors of vegetables are green, red, yellow, white and black, and the five colors have different effects on the five internal organs. The various organs and lungs are interrelated and mutually reinforcing each other. For example, an overactive liver damages the spleen, an overactive spleen harms the kidneys, an overactive kidney harms the heart, an overactive heart harms the lungs, and an overactive lung harms the liver. Therefore, we cannot be partial to certain foods in our daily diet. Isshiki. It is necessary to have a balanced intake, that is, eat more green and white foods for lunch and eat more red, yellow and black foods for dinner, so that all the internal organs can be nourished. 1． Nutrition and Five Colors From a nutritional perspective, speaking of five-color foods, green vegetables are generally rich in carotene, white vegetables are rich in flavonoids, and black vegetables are rich in iron. 2. The functions of the five colors: Red vegetables: can improve heart energy, nourish blood, generate blood, and activate blood circulation. Green vegetables such as peppers: can improve liver qi, detoxify and detoxify. Yellow vegetables such as spinach, green pepper, etc.: can improve spleen Qi, enhance liver function, and promote metabolism. White vegetables such as leeks and carrots: can increase lung Qi, clear away heat and detoxify, moisten the lungs and resolve phlegm. Black vegetables such as Chinese cabbage, white radish, white fungus, etc.: can improve kidney qi, moisturize the skin, beautify the skin, and blacken hair. Such as fungus, mushroom, kelp, etc. 4. What kind of food to eat according to your body type 1. Cold constitution A. Cold characteristics: fear of wind and cold, often cold hands and feet, easy to catch colds; like hot food and hot drinks; not fond of drinking tea; pale face and lips; light red tongue; listless, weak in speech and movement; female Menstruation is late, the number of days increases, and there are many blood clots. B． Health advice: Eat more warm vegetables and foods, because warm vegetables and foods can warm the body and activate the body's physiological functions. C. Corresponding vegetables: leeks, ginger, garlic, peppers, green onions, etc. 2. Thermal constitution A. Thermal characteristics: Frequent dry mouth, bad breath, and broken mouth; Like to drink cold drinks or iced food; Afraid of heat, sweat a lot, and have a high body temperature for a long time; prone to acne, blushing, and bloodshot eyes; often suffer from constipation , scanty and yellow urine; prone to irritability, insomnia, and bad temper; women have early menstruation and secretions that are thick and smelly. B． Health advice: Eat more cold vegetables and foods, because cold vegetables and foods can achieve cooling and regulating effects. C. Corresponding vegetables: bitter melon, radish, winter melon, cabbage, cucumber, bamboo shoots, etc.
3． Substantial constitution A． Substantial characteristics: strong body, loud voice, full of energy, full of energy; sometimes dry mouth, bad breath, constipation, yellow urine; heavy breathing, prone to abdominal distension; strong resistance, often feel hot and stuffy; stubborn personality, do not like sudden change. B． Health advice: Eat more cold vegetables and foods. Cold vegetables and foods can cool you down and help metabolize toxins in the body. C. Corresponding vegetables: asparagus, celery, etc. 4. Deficiency constitution A. Characteristics of Qi deficiency: loss of appetite, pale face, shortness of breath, dizziness and lack of appetite. B． Characteristics of blood deficiency: pale and sallow complexion, white lips and nails; frequent dizziness, insomnia and forgetfulness; low menstrual flow in women. C. Corresponding vegetables: spinach, carrots, etc. D. Characteristics of Yin deficiency: prone to thirst and fond of drinking cold drinks; weight loss, insomnia and forgetfulness; frequent night sweats, fever and sweating in the palms and soles; frequent constipation, yellow urine and red tongue. E. Corresponding vegetables: white fungus, eggplant, cucumber, etc. F. Characteristics of Yang deficiency: Preference for hot food, dislike of drinking water; fear of cold, fear of cold, easy fatigue, lethargy; loss of sexual desire, impotence and premature ejaculation; excessive urination and prone to diarrhea. G. Corresponding vegetables: peppers, leeks, etc. five. Vegetables and dietary taboos 1. Taboos between vegetables and diseases When a disease occurs, you must avoid eating vegetables that you should not eat, otherwise, your condition will be aggravated: A. In case of gastroenteritis: Do not eat spicy vegetables, such as ginger, pepper, etc. B. In case of systemic lupus erythematosus: you cannot eat alfalfa, etc. C. When you have gout: Do not eat bamboo shoots, mushrooms, day lilies, corn and other vegetables with high purin content D. Diabetes: Do not eat corn, sweet potatoes, lotus roots, beans, etc. E. In case of peptic ulcer: Do not eat celery, bamboo shoots, water spinach, onions, etc. F. In case of poor kidney function or uremia: Do not eat amaranth, rapeseed, pumpkin, etc., because their potassium content is high, which will have a negative impact on the treatment.
2. Taboos between vegetables and food In daily diet, certain vegetables cannot be eaten at the same time as certain foods, otherwise it will have counterproductive effects: A. Do not eat white radish and persimmon together - it can easily induce goiter B. Leeks should not be eaten with spinach - it can easily cause diarrhea C. Pumpkin cannot be eaten with mutton - it can easily induce jaundice D. Mustard greens cannot be eaten together with crucian carp - it can easily lead to edema E. Celery should not be eaten with vinegar - it can easily damage teeth F. Sweet potatoes should not be eaten together with persimmons - it can easily lead to bloating, gastric distension and other phenomena 6. Nutrition facts and calories of vegetables. Name, nature, flavor, calories. Nutritional ingredients. Chinese cabbage is slightly cold in nature and sweet in taste. 17 kcal of protein, calcium, phosphorus, iron, carotene, vitamins B1, B2, C, etc. per 100 grams. Water chestnuts are sweet in taste and have a sweet nature. Cold: 55 kcal of protein, calcium, phosphorus, iron, potassium, vitamins, B2, C, etc. per 100 grams. Bitter melon tastes bitter; cold in nature: 18 kcal of protein, calcium, phosphorus, iron, fat, vitamins, C, etc. per 100 grams. Bean sprouts are sweet in taste and cold in nature. 15 kcal of protein, calcium, phosphorus, sodium, vitamins, C, E, etc. per 100 grams. Cabbage is sweet in taste and slightly cold in nature. 12 kcal of protein, calcium, phosphorus, iron, and carotene per 100 grams. , fat, etc. Eggplant is sweet in taste, cold in nature is 17 kcal per 100 grams of protein, calcium, vitamin B1, P, etc. Lettuce is bitter in taste, cold in nature is 9 kcal per 100 grams of vitamins, calcium, phosphorus, iron, dietary fiber, soybean sprouts are sweet in taste , cold in nature: 33 kcal of protein, phosphorus, sodium, vitamin C, fat, copper, zinc. Water spinach is sweet in taste; cold in nature: 21 kcal of protein, calcium, phosphorus, iron, sodium, dietary fiber and other bamboo shoots per 100 g. Sweet in taste, cold in nature, 19 kcal per 100 grams of protein, fat, calcium, phosphorus, iron, various amino acids, vitamins B1, C, etc. Celery has a sweet and bitter taste, slightly cold in nature, 12 kcal per 100 grams of calcium, phosphorus, carotene, Lettuce with vitamin C tastes bitter and is slightly cold in nature. 16 kcal per 100 grams of calcium, phosphorus, sodium, potassium, vitamin E, ascorbic acid, etc. Garlic tastes pungent, and is warm in nature with 24 kcal per 100 grams of protein, allicin, calcium, phosphorus, Iron, riboflavin, ascorbic acid, etc. Pumpkin has a sweet taste, and has a warm nature of 37 kcal per 100 grams. Various amino acids, carotene, sugars, pumpkin seeds, etc. Ginger has a pungent taste and has a warm nature of 20 kcal per 100 grams of calcium, phosphorus, Iron, potassium, vitamin B2, etc. Mustard greens have a pungent taste and are warm in nature: 18 kcal per 100 grams. Protein, calcium, phosphorus, iron, sodium, potassium, vitamins E, A, ascorbic acid, etc. have a pungent taste and are warm in nature: 26 kcal per 100 grams. Protein, fat, calcium, phosphorus, vitamins B1, B2, C. Chives have a pungent taste and are warm in nature: 22 kcal per 100 grams. Calcium, iron, carotene, vitamins B, C, etc. Coriander has a pungent taste and is warm in nature: 24 kcal per 100 grams. Calcium, phosphorus, iron, carotene, vitamin C, etc. Onions are sweet and spicy, warm in nature: 45 kcal per 100 grams of protein, crude fiber, calcium, phosphorus, iron, vitamin C; peppers are spicy in taste, warm in nature: 18 kcal per 100 grams of vitamins C. Citric acid, capsaicin, capsanthin, solanin, etc.