In Traditional Chinese Medicine (TCM), it is often said that the color of food nourishes the five organs, and different colored foods each have their own health benefits.
Red foods such as Hong Zao (Red Dates) and Hong Dou (Red Beans) are rich in iron and antioxidants, which can nourish the heart and blood, improve complexion, and reduce damage to heart cells from free radicals, thus protecting normal heart function.
Green foods like Bo Cai (Spinach) and Xilanhua (Broccoli) are rich in vitamins and fiber, acting as effective assistants to the liver, helping to soothe the liver and regulate qi, and assisting in liver detoxification. Yellow foods such as Xiao Mi (Millet) and Nangua (Pumpkin) contain a large amount of plant protein and unsaturated fatty acids, which can enhance the spleen’s qi, boost the immune system, and eliminate toxins from the spleen and stomach. White foods like Bai He (Lily) and Yin Er (Tremella) can nourish lung qi and enrich lung yin, effectively alleviating the effects of autumn dryness on the lungs. Black foods such as Hei Zhi Ma (Black Sesame) and Hei Dou (Black Beans) help replenish kidney qi, strengthening the foundation and nurturing the essence of the kidneys. It is advisable to follow the principle of the five colors in daily diet for better health.