The four natures of food refer to the properties of cold, hot, warm, and cool. Since cool is second only to cold, and warm is similar to hot, the properties are essentially divided into two categories: cold and hot. Below, I will share some simple tips to determine the nature of food as cold or hot.
Colors leaning towards green indicate a cold nature
Colors leaning towards red indicate a warm nature
Green plants grow close to the ground and absorb its moisture, hence they are generally cold in nature, such as mung beans and green vegetables. Plants with reddish colors, like chili peppers, jujubes, and pomegranates, although they also grow close to the ground, their fruits absorb more sunlight, making them hot in nature.
Foods with bitter or sour tastes are cold in nature
Foods with sweet or pungent tastes are hot in nature
Foods with bitter or sour tastes are cold, such as bitter melon, bitter herbs, taro, plums, and papayas. Those with pungent or sweet tastes, having been exposed to sunlight for longer periods, are hot, such as garlic, persimmons, and pomegranates.
Aquatic plants are cold in nature
Land plants are hot in nature
Lotus root, kelp, and seaweed are cold-natured. Foods that grow on land, like peanuts, potatoes, Chinese yam, and ginger, are buried in the soil for long periods with less moisture, hence they are hot in nature.
Shade-loving plants are cold in nature
Sun-loving plants are hot in nature
Shade-facing plants, which absorb more moisture and see little sunlight, are cold in nature, such as mushrooms and wood ear mushrooms. Plants that grow in the open or have a preference for sunlight, like sunflowers and chestnuts, receive ample sunlight and are therefore hot in nature.
Foods from winter and summer are cold in nature
Foods from spring and autumn are hot in nature
Foods that grow in winter are cold due to the heavy coldness in the air, such as Chinese cabbage, shiitake mushrooms, white radish, and winter melon. Foods that grow in summer are also cold because they receive more rain, such as watermelon, cucumber, and pear. Foods from spring and autumn, like apples and oranges, are generally hot in nature.