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Classification of Food: Grains

Meat | Dairy | Oils | Sweeteners | Legumes | Vegetables | Fruits | Herbs & Spices | Grains | Nuts & Seeds

Substance Taste Heating or
Cooling
Post
Digestive
Effect
Properties and Action on Tridosha
Grains
Barley Sweet & Astringent Cooling Sweet Light. Diuretic. Increases Vata, Decreases Pitta & Kapha.
Basmati Rice Sweet Cooling Sweet Light, Soft, Smooth, Nourishing. Decreases Vata & Pitta. OK for Kapha in small quantity.
Brown Rice Sweet Heating Sweet Heavy, Increases Pitta & Kapha, Decreases Vata.
Buckwheat Sweet & Astringent Heating Sweet Light & Dry. Increases Vata & Pitta, Decreases Kapha.
Corn (yellow) Sweet Heating Sweet Light, Dry Increases Vata & Pitta, Reduces Kapha.
Millet Sweet Heating Sweet Light, Dry. Increases Vata & Pitta, Decreases Kapha.
Oats (dry) Sweet Heating Sweet Heavy Dry Oats Increase Vata & Pitta, Reduces Kapha. Cooked Oats increase Kapha, Reduce Vata & Pitta.
Rye Sweet & Astringent Heating Sweet Light, Dry. Increases Vata & Pitta, Reduces Kapha.
Wheat Sweet Cooling Sweet Heavy Increases Kapha, Reduces Vata & Pitta.
White Rice (polished) Sweet Cooling Sweet Light, Soft, Smooth. Little nutrient value. OK for Kapha in small quantity Reduces Vata & Pitta.

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