Vegetables To Help Balance Pitta Dosha
Pitta Pacifying Vegetables
Pitta can usually digest raw vegetables better than Vata and Kapha, but midday is the best time for them because that’s when digestive strength is at its peak. Pitta should try to reduce or avoid are particularly spicy, heating, sharp, or sour tastes.
Foods to Add or Include
- Avocado
- Artichoke
- Asparagus
- Beets (cooked)
- Bell Peppers
- Bitter Melon
- Broccoli
- Brussels Sprouts
- Burdock Root
- Cabbage
- Carrots (cooked)
- Cauliflower
- Celery
- Cilantro
- Collard Greens
- Cucumber
- Dandelion Greens
- Green Beans
- Jerusalem Artichoke
- Kale
- Leafy Greens
- Leeks (cooked)
- Lettuce
- Mushrooms
- Okra
- Olives (black)
- Onions (cooked)
- Parsley
- Parsnips
- Peas
- Peppers (sweet)
- Potatoes
- Pumpkin
- Radishes (cooked)
- Rutabaga
- Spaghetti Squash
- Sprouts (not spicy)
- Squash, Summer
- Squash, Winter
- Spinach (raw)
- Sweet Potatoes
- Watercress
- Wheat Grass
- Zucchini
Foods to Limit or Avoid
- Beet Greens
- Beets (raw)
- Corn (fresh)
- Daikon Radish
- Eggplant
- Garlic
- Green Chilies
- Horseradish
- Kohlrabi
- Leeks (raw)
- Mustard Greens
- Olives, green
- Onions (raw)
- Peppers (hot)
- Radishes (raw)
- Spinach (cooked)
- Tomatoes
- Turnip greens
- Turnips
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