清热解毒。
甘寒。行十二经。清热毒而解渴。（一切草木金石砒霜毒、皆治之。景岳曰∶凡热毒劳
热
诸火、热极不能退者、用绿豆、不拘多寡、宽汤煮糜烂、入盐少许、或蜜亦可、待冰冷、或
浓或稀或汤、任意饮食之、日或三四次、不拘、此物性非苦寒、不伤脾气、善于解毒、除烦
退热、止渴、大利小水、乃浅易中之最佳最捷者也、若火盛口干、不宜浓、但略煮半熟清汤
、冷冻饮料之、尤善除烦清火。）去浮风而润肤。利小便以治胀。浓肠胃以和脾。（善治泻痢。）
胃寒者不宜食。功在绿皮。去壳即壅气。粉、扑痘疮溃烂。良。（一人诵观音经甚诚、出行
折一足、哀叫菩萨、梦僧授一方、绿豆粉、新铫炒紫色、井水调浓敷、纸贴、杉木皮札定、
其效如神。）圆小者佳。（解烧酒毒、多食豆粉、解鸩酒毒、豆粉三合、水调服。）
理脾胃。
甘平。治吐逆泄痢。消渴淡煮食之、良。腹胀。（时珍曰∶豌豆属土、故其所主病、多系脾
胃。）研末。涂痈肿痘疮。
涩、补中。
甘涩温。补中益气。涩精实肠。（汪颖食物本草曰∶快胃和脏腑、洛按、蚕豆闭涩而补、
极
易作胀、所谓快与和、安在哉、时珍曰∶万表积善堂方言、一人误吞针入腹、诸医不能治、
有教令煮蚕豆连壳、同韭菜多食之、不得食别物、针自大便同出、可验其性之利脏腑也、洛
谓肠叠腹中、曲折而远、针入必伤、焉能速之使出哉、食韭菜卒难就化、纠缠而裹针外、蚕
豆涩滞、粘在韭上、同护针而不伤肠脏耳、又有即此方、同胡桃肉食者、此则取其通利、而
欲其速下也。）发芽则全不闭涩。香甘可口。
清热解毒。
味甘性寒。通行十二经脉。（能清除热毒并缓解口渴。）（无论是草木、金石还是砒霜等中毒，均能治疗。张景岳说：凡是热毒、虚劳发热以及各种火邪，热势极盛无法消退时，使用绿豆，不论多少，加水宽煮至糜烂，加入少许盐，或者蜂蜜也可以，待其冷却后，无论浓稠或稀薄，或是作为汤饮，随意食用，每天三到四次，不拘泥于时间。这种药性并非苦寒，不会损伤脾气，善于解毒、除烦、退热、止渴，并能通利小便，这是浅显简易方法中最好最快捷的。如果火势旺盛且口干，不宜煮得太浓，只需略煮至半熟取清汤，冷冻后饮用，尤其擅长除烦清火。）去除风邪而滋润皮肤。通利小便以治疗胀满。滋养肠胃以调和脾胃。（善于治疗腹泻和痢疾。）胃寒的人不宜食用。功效主要在绿色的外皮上，去掉外壳就会壅滞气机。绿豆粉，扑洒在痘疮溃烂处，效果很好。（有一人诵读观音经非常虔诚，出行时摔断了一只脚，痛苦地呼叫菩萨，梦中一位僧人传授一个方子：用绿豆粉，在新铁锅中炒至紫色，用井水调成浓糊敷贴，用纸覆盖，用杉木皮固定包扎，疗效神奇。）圆小者为佳。（能解烧酒之毒，多吃豆粉可解鸩酒之毒，豆粉三合，用水调服。）
理脾胃。
味甘性平。治疗呕吐逆气和泄泻痢疾。消渴症淡煮食用，效果良好。腹胀。（李时珍说：豌豆属土，所以它主治的疾病，多与脾胃有关。）研成粉末。涂抹痈肿和痘疮。
涩、补中。
味甘涩性温。补益中气。固涩精气、充实肠道。（汪颖《食物本草》说：蚕豆能开胃、调和脏腑。吴仪洛按语：蚕豆性质闭涩且具补益作用，极易引起腹胀，所谓的“快”与“和”，体现在哪里呢？李时珍引用万表《积善堂方言》记载：有一人误吞针入腹，众医无法治疗，有人教令煮蚕豆连壳，同韭菜大量食用，期间不得吃其他东西，针自然会随大便排出，这可以验证其性对脏腑的通利作用。吴仪洛认为：肠子在腹中盘曲折叠且很长，针进入必然会造成伤害，怎么能迅速让它出来呢？吃韭菜难以消化，纠缠包裹住针的外部，蚕豆涩滞，粘附在韭菜上，共同保护针而不损伤肠脏罢了。又有将此方同胡桃肉一起食用的，这是取其通利作用，希望它快速下行。）发芽后完全不再闭涩。香气甘甜可口。
Clear heat and detoxify.
Sweet and cold in nature. It traverses the twelve meridians. It clears heat toxins and relieves thirst. (It treats all kinds of poisoning from plants, minerals, metals, and arsenic. Zhang Jingyue stated: For any heat toxin, deficiency-heat, or various fire pathogens where the heat is extreme and cannot be subsided, use Mung Bean [Vigna radiata], regardless of quantity. Boil it with ample water until soft and mushy, add a little salt, or honey may also be used. Wait for it to cool down, then consume it as desired—thick or thin, or as a soup—at any time, three or four times a day without restriction. This substance is not bitter-cold and does not damage the Spleen Qi; it excels at detoxification, relieving irritability, reducing fever, quenching thirst, and promoting urination. It is among the simplest, easiest, best, and most rapid methods. If fire is excessive and the mouth is dry, it should not be boiled too thickly; simply boil it until half-cooked, take the clear decoction, chill it, and drink it, which is especially good for relieving irritability and clearing fire.) It dispels floating wind and moistens the skin. It promotes urination to treat distension. It nourishes the stomach and intestines to harmonize the Spleen. (It effectively treats diarrhea and dysentery.) It is unsuitable for those with Stomach Cold. Its efficacy lies in the green skin; removing the shell causes Qi stagnation. The powder can be applied externally to ulcerated chickenpox lesions, yielding excellent results. (A person recited the Guanyin Sutra with great sincerity but broke a leg while traveling, crying out to the Bodhisattva. In a dream, a monk prescribed a formula: Mung Bean Powder [Vigna radiata powder], stir-fried in a new iron pot until purple, mixed with well water into a thick paste for application, covered with paper, and secured with fir bark. The effect was miraculous.) Small and round beans are preferred. (It resolves alcohol toxicity; consuming more bean powder resolves poison wine toxicity. Take 3 he of bean powder, mixed with water and ingested.)
Regulate the Spleen and Stomach.
Sweet and neutral in nature. It treats vomiting, regurgitation, diarrhea, and dysentery. For Xiao Ke (Wasting-Thirst), eating it boiled lightly yields good results. It addresses abdominal distension. (Li Shizhen said: Pea [Pisum sativum] belongs to Earth, so the diseases it primarily treats are mostly related to the Spleen and Stomach.) Grind into powder. Apply topically to carbuncles and chickenpox.
Astringent and tonifying the Middle Jiao.
Sweet, astringent, and warm in nature. It tonifies Middle Qi. It astringes essence and solidifies the intestines. (Wang Ying's *Food Materia Medica* states: It benefits the Stomach and harmonizes the Zang-Fu organs. Wu Yiluo notes: Broad Bean [Vicia faba] is astringent and tonifying but easily causes bloating. Where, then, is its "benefiting" and "harmonizing" quality? Li Shizhen cites Wan Biao's *Jishantang Fangyan*: A person accidentally swallowed a needle, and physicians could not treat it. Someone advised boiling broad beans with their shells and eating them in large quantities with Chinese chives, avoiding other foods, after which the needle would naturally pass in the stool. This verifies its property of benefiting the Zang-Fu. Wu Yiluo argues: The intestines are folded and tortuous within the abdomen, and deep; a needle entering must cause injury, how can it be expelled quickly? Eating Chinese chives makes digestion difficult; the fibers entangle and wrap around the outside of the needle. The broad bean is sticky and astringent, adhering to the chives, protecting the needle together without damaging the intestinal walls. Another variation uses this formula with walnut meat, taking advantage of its lubricating property to facilitate rapid downward movement.) When sprouted, it loses all astringency. It has a fragrant, sweet, and palatable taste.