Balance body elements: Tastes of vegetables
Properties of vegetables are evaluated, based on the tastes as of herbal drugs. Normally, a vegetable exhibits more than one taste, first taste and aftertaste. For Indian gooseberry, first taste is sour and aftertaste is astringent with slightly bitter. Fresh vegetables usually contain astringent taste which affects "Vata" type. Boiling will reduce astringent taste and also increase water in the vegetable which is a good solution for the member of the "Vata".
According to its tastes, vegetables can be adapted for patient diets, such as, used sour vegetables to relieve cough and astringent vegetables to relieve diarrhea.
Apart from balancing body elements, vegetables also provide other essential nutrients for our metabolism, such as vitamins, minerals and fibers.