Cooling & Heating Vegetables

We’ve always associated vegetables with healthy food for a good reason. Vegetables generally are the healthy thing to add to any menu but while we do so we should also focus on balancing their cooling and heating effects to give us even better body balance.

So which veggies are which types?

Heating vegetables:
Include all kinds of spices like chili, garlic, onion, basil, lemongrass, pepper, turmeric, paprika,

As well as high calorie vegetables which have strong scents (more pungent smells) such as beetroot, spinach, carrot, beans (yardlong), celery, cabbage, kale, pumpkin, seaweed, young bamboo, shiitake mushroom, reishi mushroom and ginseng.

Cooling vegetables:
Include generally low-calorie vegetables and lighter scents such as Chinese cabbage, morning glory, baby corn, peas, broccoli, cauliflower, asparagus, eggplant, lettuce, oyster mushroom, straw mushroom, tomato, salad leaves (red & green oak, baby cos, butter-head lettuce, romaine lettuce, radicchio, wild rocket, watercress, rocket, iceberg lettuce)

Note: Any vegetable that is cooked with high heat or heat for a long time, will give a heating effect.

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