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What vegetables does Chinese medicine mean by eating five-color vegetables?
The five colors (five flavors) in diet refer to: red (bitter), yellow (sweet), white (pungent), green (sour) and black (salty)-corresponding to heart, spleen, lung, liver and kidney respectively.

Chinese medicine says that vegetables should be eaten with five colors and five flavors because five colors and five flavors of food are related to heart, liver, spleen, lung and kidney respectively. If you can pay attention to this aspect in your usual diet, you can keep the balance of the five internal organs. If the five flavors are biased, it will upset the balance of the human body, damage organs and cause diseases. "Peng Zu's Theory of Health Preservation" said: "Five flavors should not be partial to food, sour hurts the spleen, bitter hurts the lung, pungent hurts the liver, sweet hurts the kidney, salty hurts the heart." "Neijing" also said: "Eat more salty food, and the pulse will change color with sobs; If you eat too much, your skin will wrinkle and your hair will pull out; If you eat more spicy food, your muscles will be anxious and your claws will dry up; If you eat too much acid, your meat will wrinkle and your lips will show; If you eat too many sweets, your bones will hurt and you will lose your hair. This is also the injury of five flavors. "