Pitta Vegetables
Vegetables that pacify pitta will generally be somewhat sweet and either bitter, astringent, or both. Many vegetables include some combination of these tastes; so experimenting with a wide variety of vegetables is a great way to diversify your pitta pacifying diet. Pitta can usually digest raw vegetables better than Vata and Kapha, but mid-day is often the best time of day to have them because digestive strength is at its peak. The only vegetables for Pitta to reduce or avoid are those that are particularly spicy, heating, sharp, or sour – like garlic, green chilies, radishes, onion, and mustard greens.
Favor
- Avocado
- Artichoke
- Asparagus
- Beets (cooked)
- Bell Peppers
- Bitter Melon
- Broccoli
- Brussels Sprouts
- 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
Avoid
- Beet Greens
- Beets (raw)
- Burdock Root
- 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