Ayurveda Food Guidelines for Kapha Dosha

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NOTE: Guidelines provided in this table are general. Specific adjustments for individual requirements may need to be made, e.g., food allergies, strength of agni, season of the year and degree of dosha predominance or aggravation. *okay in moderation, ** okay rarely

Before making any changes to your diet, it is recommended that you check with your physician. This ayurvedic dietary guide is educational and is not intended to treat, cure, mitigate or prevent any disease.

For more information about the ayurvedic intellectual understanding about the Kapha body-type see our Kapha page.

FRUITS -- Yes
Generally most astringent fruit

FRUITS -- No
Generally most sweet & sour fruit

VEGETABLES -- Yes
In general most pungent & bitter vegetables

VEGETABLES -- No
In general, sweet & juicy vegetables

apples

applesauce

apricots

berries

cherries

cranberries

figs (dry)*

grapes*

lemons*

limes*

peaches

pears

persimmons

pomegranates

prunes

raisins

strawberries*

avocado

bananas

coconut

dates

figs (fresh)

grapefruti

kiwi

mangos**

melons

oranges

papaya

pineapple

plums

rhubarb

tamarind

watermelon

artichoke

asparagus

beet greens

beets

bitter melon

broccoli

brussels sprouts

burdock root

cabbage

carrots

cauliflower

celery

cilantro

corn

daikon radish

dandelion greens

eggplant

fennel (anise)

garlic

green beans

green chilies

horseradish

jerusalem artichoke

kale

kohlrabi

leafy greens

leeks

lettuce

mustard greens

okra

onions

cucumber

olives, black or green

parsnips**

potatoes, sweet

squash, winter

Taro root

tomatoes (raw)

zucchini

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