The Five Elements and Five Colors of Vegetables: Traditional Chinese Medicine Wisdom and Modern Selection and Preservation Methods

**Vegetables**

Five Elements

In recent years, our quality of life has improved year by year, and in terms of nutrient intake, eggs...

Protein and fat are no longer luxuries; on the contrary, excessive intake is beginning to lead to high blood pressure.

Cardiovascular chronic diseases such as hypertension. This makes us reflect that it's not so much about eating well, but about eating healthily.

To truly enjoy food, one must eat smartly and healthily, balancing deliciousness with wellness. Therefore, I...

After reviewing the wisdom of our ancestors, we discovered that traditional Chinese medicine has long recognized the nutritional value of vegetables.

Regarding its health benefits, it advocates: "Vegetables are for clearing and unblocking the body," indicating that clearing the channels and channels in the body promotes health.

The main function of vegetables is to make the body feel refreshed and smooth.

The traditional Chinese Five Elements theory holds that the elements of the world are composed of the five elements: metal, wood, water, fire, and earth.

Each color has its own representative color: white, blue, black, red, and yellow. Traditional Chinese medicine believes the human body is a self-contained whole.

The microcosm system, therefore the Five Elements theory

This can also be said to correspond to the five major organs of the human body: the lungs, liver, kidneys, heart, and spleen. Therefore, a correspondence can be deduced.

This correspondence reveals a message: by consuming vegetables of these five colors in an even manner, one can nourish the five internal organs in a balanced way, thus...

The body can strengthen its own resistance and self-healing abilities, prolonging life and preventing the invasion of diseases. This theory was later applied in Japanese preventive medicine chemistry.

The institute's director, Dr. Tateishi, received further confirmation that he had independently developed a method using green (white radish leaves), red (red radish), and yellow...

A Japanese five-element vegetable soup (containing ginseng, white radish, and black shiitake mushrooms) helped me overcome the threat of stomach cancer through my own personal experience.

This successful case study sparked a trend in Japan, South Korea, and Taiwan of drinking Five-Element Vegetable Soup for health and cancer prevention. So, what are the Five Elements and Five Colors Vegetable Soup?

How exactly should we distinguish the colors of vegetables?

★ **White** **color**:** Such as white radish, lotus root, water bamboo shoots, bamboo shoots, anthracite, etc.

White-colored vegetables are usually rich in fiber and have a cooling nature.

Sex, therefore, can help stabilize emotional anxiety and calm turbulent thoughts.

It has many benefits for patients with hypertension and myocardial disease.

★Green: Such as spinach, green bell peppers, baby radishes, asparagus, etc., contain vitamins.

Vitamins B1, B2, C, and various trace elements can help with high blood pressure and insomnia.

It has a certain sedative effect, thus benefiting the liver's rest and recuperation, and helping to maintain good liver function.

Good liver detoxification function helps maintain a healthy internal environment. Additionally, green vegetables...

It also contains tartaric acid, which can prevent carbohydrates from being converted into fat and stored, making it a vitamin...

An indispensable secret to maintaining a good figure!

**★** **Black** **Color**:** Such as black fungus, black sesame seeds, black glutinous rice, shiitake mushrooms, kelp, etc.

To stimulate the body's endocrine and hematopoietic systems, and promote saliva secretion,

The body has plenty of fluids, which provides ample hydration to the organs, thus greatly benefiting the kidneys.

★ **Red**:** Such as tomatoes, red peppers, red grapes, red bell peppers, etc., containing tomatoes

Enriched with lycopene, carotene, vitamins A and C, etc., these substances can increase the activity of human cells.

It invigorates the body, enhances resistance to colds, stimulates appetite and the nervous system, and is beneficial to heart health.

Yellow: Such as pumpkin, daylily, corn, sweet potato, etc., rich in vitamin E and...

Small amounts of oil can slow down physiological aging and regulate gastrointestinal digestive function.

Taiwan has a wide variety of vegetables, but the quality of each vegetable varies.

Whether a fruit is of good or bad quality depends on whether it's in season or not; generally, fruit from peak season is of better quality and more expensive.

It is also relatively stable; however, if it is not the peak season, or if it is hit by wind, not only...

The quality and quantity of vegetables will be affected, and consumers' wallets will also fluctuate accordingly.

We know that freshness is the most important factor for vegetables to taste good! Freshness allows vegetables to retain the most nutrients and results in a more delicious flavor.

Crisp and sweet, we should choose high-quality vegetables with plump stems and fresh leaves; those that are wrinkled or discolored should not be eaten. Additionally...

Be careful not to choose vegetables with an unpleasant color, shape, or smell, as these may have had chemicals added for commercial profit, which could be harmful.

Because of their shape, vegetables need to be carefully selected. Below are some tips for choosing the parts of vegetables we mainly eat:

★ Leafy vegetables: The main edible parts are the leaves and tender stems. Most vegetables belong to this category, such as Chinese cabbage, bok choy, spinach, and water spinach.

Chinese cabbage, sweet potato leaves, and purslane are all leafy vegetables. Generally, they can be categorized according to their properties.

Selection criteria include: thick cabbage leaves, tender water spinach with roots removed, and tender spinach with roots included; overall...

Generally speaking, when choosing leafy vegetables, the key is to select those with large, smooth leaves; avoid buying leafy greens.

Vegetables that have withered, changed color, and developed spots.

★ **Roots** **Stems** **Categories**: This category can be further subdivided into: ① Root vegetables: referring to vegetables whose roots are edible.

Vegetables, such as carrots, white radishes, turnips, etc.; ② Tubers

: refers to vegetables whose roots are eaten, such as potatoes and sweet potatoes.

③ Stem vegetables: These refer to vegetables whose stems are eaten.

Examples include celery, bamboo shoots, scallions, and anthracite. Root vegetables should be selected based on their plump shape.

Choose plump, firm potatoes; select unsprouted potatoes, as they may contain toxins; for stem vegetables, choose...

Choose those that are fresh, tender, undamaged, and free from rot or softness.

There are dried shiitake mushrooms, button mushrooms, enoki mushrooms, and wood ear mushrooms, etc. When choosing shiitake mushrooms, look for those with a firm texture.

It is intact and thick, well-dried, with a dark brown surface and flower-shaped cracks.

Umbrellas with a creamy white interior and a natural fragrance are of good quality; umbrellas with an overly white interior or black spots are not recommended.

These are considered inferior products; a powdery surface and a musty smell indicate that the product may already be substandard.

Mold has appeared. When choosing wood ear mushrooms, select those that are dry and have a clear distinction between black and white on both sides. If...

If the white side has a grayish-black color, it means it's not fresh; for soaked wood ear mushrooms, choose those that smell good.

It is best if it has no odor and the color is not particularly bright.

★ **Gourds** **Beans** **Categories**:** Gourds and fruits such as bitter melon, winter melon, eggplant, green pepper, tomato, etc.

Choose young, brightly colored eggplants without blemishes; the eggplant should be plump but soft, with a thin stem.

It should be bright green; when choosing green peppers, try to select those with thick flesh, large and straight appearance, and no bends.

Pods and seeds, such as: snow peas, green beans, bean sprouts, etc.

Choose those with natural color, no dye, and smooth skin.

Vegetable farmers strive to ensure their vegetables grow well and quickly, and are protected from pests, thus avoiding damage to the plant.

Plant diseases led them to consider using agricultural products to control these unwelcome guests, employing chemical...

Fertilizer is used to increase vegetable yields, allowing vegetable farmers to have enough to eat and wear. And for us, intuitively...

For consumers, only beautiful and intact vegetables are worth paying for.

Purchase it, and you can expect to eat high-quality food.

Vegetables provide the most valuable nutrients.

However, after these pesticides and fertilizers have achieved their intended effects, they also easily leave residues in non-toxic substances.

The smooth, concave parts of the melon, such as the stem and leaves, can cause chronic buildup in the body after consumption, leading to...

The potential for illness. Therefore, we must learn to eat healthily and with peace of mind!

★ Water washing method: Pesticides on vegetables are mainly organophosphate insecticides, which are not easily soluble in water, so even prolonged soaking will not remove them.

To effectively remove pesticide residues, it is recommended to wash the surface of vegetables with running water in small amounts several times. This water washing method can be considered...

This is the simplest way to wash vegetables, and it's suitable for leafy greens such as lettuce, bok choy, and spinach.

★ Saltwater Method: Many housewives are accustomed to soaking vegetables in diluted salt water. This method can eliminate most of the mold hiding in the gaps between the vegetable leaves.

While it can remove insects and their eggs, its effectiveness in removing pesticide residues has not been experimentally proven. Therefore, it is best to soak the vegetables in salt water.

Afterwards, it's best to rinse thoroughly with a small amount of running water!

**★** **Peeling Method**:** Simply peel off the outer skin of fruits and vegetables that have been contaminated with pesticides or fertilizers, and eat the clean inside.

Meat and fruit pulp-this is a good way to address the root cause, but it only applies to cucumbers, potatoes, and potatoes.

Only melons, carrots, and other gourds, tubers, or root vegetables are permitted.

★ Washing method: This refers to directly scrubbing or soaking vegetables with diluted detergent, which can remove approximately [amount missing].

40% pesticide and fertilizer residues also apply to most vegetables. However, this may result in needing to be washed...

The danger of detergent residue: Even with a small amount of detergent rinsed off with water for a long time, nutrients may still be lost due to detergent residue.

The water flows away and is lost.

★ Heating method: This method can be used on florets with uneven surfaces, such as cauliflower and bell peppers. The method involves washing with warm water or directly heating the florets.

Boil the food in boiling water for 2-3 minutes, then rinse it twice. This will help the carbamate-containing pesticides decompose more quickly in the hot water.

Therefore, it is a very effective method for removing pesticides. However, it is important to be careful not to heat it for too long, as this may cause the water-soluble vitamins in the vegetables to be lost.

It accelerates loss and diminishes its nutritional value.

★ **Storage Method:** This involves extending the storage time by storing the vegetables in advance.

Come on, wait for a period of time (at least 15 days) to allow the pesticides to gradually...

It should be consumed only after it has been gradually broken down to a level that is less harmful to the human body.

However, this method is suitable for vegetables that store well, but not for a very small number of vegetables.

It can be stored for a long time without rotting, therefore its practicality is relatively low.

★ **Ozone Method:** Scientists have discovered that ozone generators can remove ozone from the air.

Ozone is extracted in ion form and applied to the soaking of vegetables.

The water god of vegetables produces bacteria and decomposes pesticide residues.

It can be used, especially to break down organophosphates in the soil, making soil containing organophosphates...

Pesticides are reduced to small-molecule oxides, thus reducing pesticide residues.

The toxicity of the drug is a very reliable and effective method, although...

It hasn't been rolled out to ordinary households yet, but this is perhaps good news worth looking forward to!

Vegetables contain a large amount of water-soluble vitamins, which means that the washing process described above may cause nutrients to be lost.

While the loss of clean water during rinsing is unavoidable, we can strive to minimize it.

Here are some tips for your reference:

**Water** **Brighter** **Smaller** **:** Which method retains more residue: rinsing with a lot of water or rinsing with a gentle stream of clean water?

What about the nutrients? Without a doubt, it's the latter! Not only does it reduce the loss of precious vitamins, it also saves...

Paying the water bill is a great way to kill two birds with one stone!

★ Many people mistakenly believe that to get something clean, you have to "use force" to wash it properly, therefore they wash...

After two or three washes, the leafy parts were almost mushy. While they were indeed cleaner, they stripped away nutrients.

It's all been rubbed away, leaving only the cellulose. So, it's very important to control the pressure; don't make things worse.

★ Keep the time short: The soaking time in salt water and rinsing time with clean water should be carefully controlled, as longer soaking times result in a higher sodium content.

The higher the level of nutrients, the more nutrients are lost.

Many people who have ever bought groceries have had this experience: the vegetables they buy in the morning...

I forgot to prepare it and put it in the refrigerator. I also happened to eat out for lunch, so I had to wait until evening...

Last time I got home and was about to cook, I discovered that the vegetable leaves were already drooping and lifeless.

It's stuck there, slumped over. Are vegetable pods really so fragile that they can't be stored for long? Actually, this...

This is because after vegetables are picked, their moisture content only evaporates, not increases.

If left at room temperature for an extended period, it will become dehydrated and shrink.

Precious nutrients will also be lost as water evaporates.

Therefore, the key to preserving vegetables lies in retaining and maintaining moisture! Here are a few tips you might want to try:

**★** **Upright** **Supervision** **Placement** **:** Through empirical evidence, vegetables such as bok choy and anthracite will continue to grow and flower vertically after harvesting. If they are flat...

If you leave them exposed, it will hinder their upward growth, causing the stems to gradually bend and deform, and the entire plant to wilt. Therefore, the roots of vegetables should be kept exposed.

Placing plants upright, with the leaves facing up and the top down, preserves more chlorophyll, water content, and vitamins than laying them flat. Suitable plants for this method include: pineapples.

Leafy vegetables such as garland chrysanthemum, Chinese cabbage, and cabbage.

★Newspaper protection: This uses newspaper as a barrier to appropriately wrap the vegetables, reducing the chance of direct moisture evaporation. Usually...

There are two methods: one is to wrap the vegetables from the root with newspaper at room temperature, leaving the top part slightly exposed; the other is to refrigerate them.

Before refrigerating, you can sprinkle a little water on the vegetable leaves and then wrap the whole vegetable in newspaper to prevent moisture loss in the refrigerator.

Suitable vegetables for this method include: asparagus, cucumbers, and leafy greens.

**★** **Freshness Preservation Bag** **Protection** **This** is stronger than newspaper.

All force-protecting methods work on the same principle: primarily preventing the loss of nutrients and water.

While it may not be effective, it usually needs to be used in conjunction with refrigeration to truly maintain the crispness and freshness of vegetables! Suitable vegetables for this method include: cucumbers, green peppers, etc.

Tomatoes and other melons and fruits.

Refrigeration and freezing: This uses the principle of low-temperature preservation, with the temperature controlled between 0 and 4 °C.

This method slows down the aging process of vegetables and reduces the chance of spoilage, which is currently the most common and effective approach.

A convenient preservation method. However, refrigerators are not a panacea; they can only maintain freshness for a maximum of two days.

If combined with newspaper or a plastic bag, the shelf life can be extended by about one or two days. This method is suitable.

The following are included: all leafy vegetables, melons and beans, mushrooms, peppers, etc.

☆ Quick method: First, blanch the vegetables briefly in boiling water with a pinch of salt, then immediately remove them from the water.

Letting it cool (not cooked through) can prevent cauliflower from continuing to bloom and turning yellow. Suitable examples of this method include:

Cauliflower, green beans, lima beans, and other cauliflower and legume vegetables.