Vegetables To Nourish Kapha Dosha

Pitta typically digests raw vegetables better than Vata and Kapha dosha, but they should be consumed around midday when digestive strength is at its peak. It is smart for pitta dosha trypes to try to reduce or avoid particularly spicy, sharp, and sour tastes.

Vegetables 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

Vegetables 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