Vegetables For Pitta Dosha
To balance Pitta fire, try to reduce or avoid particularly spicy, heating, sharp, or sour tastes. Raw veggies are usually easier to digest than it is for Vata and Kapha.
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