Cooling vs. Heating Foods

Whether to eat heating or cooling foods depends on many factors, including the time of year, your Ayurvedic constitution, and your current state of imbalance. If you do not yet know your dosha, we encourage you to take our free Ayurvedic Profile™ quiz.

Fruits

Cooling	Heating
Apple Avocado Dates Figs Grapes (red, purple, black) Honeydew Lime Melons Pears Pomegranate Prunes Raisins Raspberries Strawberries Watermelon	Apricots Banana (ripe) Cantaloupe Cherries Cranberries Grapes (green) Grapefruit Kiwi Lemon Oranges Papaya Peaches Pineapple Plums Tamarind

Vegetables

Cooling	Heating
Asparagus Beets Beet Greens Broccoli Cabbage Cauliflower Celery Cilantro Cucumber Green beans Kale (and most bitter greens) Lettuce Okra Parsnip Peas Potatoes Rutabaga Spinach (raw) Sprouts Squash (summer) Zucchini	Artichoke Brussels Sprouts Burdock Root Carrots Chilies Corn Dandelion Greens Eggplant Leeks Mushrooms Mustard Greens Olives Onion Peppers Radishes Spinach (cooked) Squash (winter) Tomatoes Turnips

Grains

Cooling	Heating
Amaranth Barley Oats Pasta (wheat) Quinoa Rice, Basmati Tapioca Wheat	Buckwheat Corn Millet Rice, Brown Rye Seitan Spelt

Legumes

Cooling	Heating
Azuki Beans Black-Eyed Peas Garbanzo Beans (Chick Peas) Lentils, Red Mung Beans Pinto Beans Soy Beans Tofu White Beans	Kidney Beans Lentils, Brown Miso Navy Beans Tempeh Tur Dal Urad Dal

Nuts

Cooling	Heating
Almonds (soaked and peeled) Coconut	Almonds (with skin) Brazil Nuts Cashews Macadamia Nuts Peanuts Pecans Pine Nuts Pistachios Walnuts

Dairy Products

Cooling	Heating
Buttermilk Cow’s Milk Goat’s Milk Ghee Yogurt (homemade)	Butter Cheese Sour Cream Yogurt (store-bought)

Meats & Other Animal Foods

Cooling	Heating
Buffalo Rabbit Turkey Venison	Beef Chicken Duck Eggs Fish Lamb & Mutton Pork Shrimp