（《食物》）
【释名】米皮糠。
时珍曰∶秕，亦纰薄之义也。
【集解】颖曰∶米
秕，即精米上细糠也。昔陈平食糠核而肥也。
时珍曰∶糠，诸粟谷之壳也。其近米之细者为米秕，味极甜。俭年人多以豆屑或草木花
实可食者，和剂蒸煮，以救饥云。
【气味】甘，平，无毒。
【主治】通肠开胃，下气，磨积块。作糗食不饥，充滑肤体，可以颐养（汪颖
（《别录》中品）
【校正】禹锡曰∶自草部移入此。
【集解】
时珍曰∶凡谷皆有糠，此当用粳、稻、粟、秫之糠也。北方多用杵，南方多用碓，入药
并同。丹家言糠火炼物，力倍于常也。
【气味】辛、甘，热。
震亨曰∶谷壳属金，糠之性则热也。
【主治】卒噎，刮取含之（《别录》。亦可煎汤呷之）。
烧研，水服方寸匕，令妇人易产（时珍。出《子母秘录》）。
【发明】弘景曰∶治噎用此，亦是舂捣义尔。天下事理，多相影
【附方】旧一，新一。
膈气噎塞，饮食不下∶用碓觜上细糠，蜜丸弹子大，时时含咽津液
咽喉妨碍，如有物吞吐不利∶杵头糠、人参各一钱，石莲肉（炒）一钱，水煎服，日三
次。《圣济总录》）
李时珍曰∶凡草木之可茹者谓之菜。韭、薤、葵、葱、藿，五菜也。《素问》云∶五谷
为养，五菜为充。所以辅佐谷气，疏通壅滞也。古者三农生九谷，场圃艺草木，以备饥馑，
菜固不止于五而已。我国初周定王图草木之可济生者四百余种，为《救荒本草》，厥有旨哉
。夫阴之所生，本在五味；阴之五宫，伤在五味。谨和五味，脏腑以通，气血以流，骨正筋
柔，腠理以密，可以长久。是以内则有训，食医有方，菜之于人，补非小也。但五气之良毒
各不同，五味之所入有偏胜，民生日用而不知。乃搜可茹之草，凡一百五种为菜部。分为五
类∶曰薰辛，曰柔滑，曰 ，曰水，曰芝 。旧本菜部三品，共六十五种。今并入五种，移
十三种入草部，六种入果部。自草部移入及并二十三种，自谷部移入一种，果部移入一种，
外类有名未用移入三种。
《神农本草经》一十三种（梁陶弘景注） 《名医别录》一十八种（梁陶弘景注） 《唐
本草》七种（唐苏恭） 《千金食治》二种（唐孙思邈） 《本草拾遗》一十三种（唐陈藏
器） 《食疗本草》三种（唐孟诜、张鼎） 《食性本草》一种（南唐陈士良） 《蜀本草》
二种（蜀韩保升） 《日华本草》二种（宋人大明） 《开宝本草》六种（宋马志） 《嘉
本草》九种（宋掌禹锡） 《图经本草》四种（宋苏颂） 《证类本草》一种（宋唐慎微）
《日用本草》三种（元吴瑞） 《食物本草》二种（明汪颖） 《食鉴本草》一种（明宁原）
《救荒本草》二种（明周王） 《本草纲目》一十六种（明李时珍）
【附注】魏李当之《药录》 《吴普本草》 宋雷 《炮炙》 齐徐之才《药对》 唐
甄权《药性》 萧炳《四声》 唐李 《海药》 杨损之《删繁》 宋寇宗 《衍义》 金
张元素《珍珠囊》 元李杲《法象》 王好古《汤液》 元朱震亨《补遗》 明汪机《会编
》明陈嘉谟《蒙筌》
【释名】米皮糠。
李时珍说：秕，也是丝线稀疏、质地薄的意思。
【集解】颖（汪颖）说：米秕，就是精米上面那层细糠。从前陈平吃糠核而身体肥胖（注：此处原文可能有误或为特定典故，通常指陈平贫贱时食糟糠，但此处依原文翻译）。
李时珍说：糠，是各种粟谷的外壳。其中靠近米粒的细屑叫做米秕，味道极甜。在饥荒年份，人们多用豆屑或者草木中可食用的花实，混合调配后蒸煮，用来救济饥饿。
【气味】味甘，性平，无毒。
【主治】通畅肠道，开胃，下气，磨碎积块。做成干粮食用可以不感到饥饿，使皮肤滑润，可以用来颐养身心。（汪颖）
（《名医别录》列为中品）
【校正】禹锡（掌禹锡）说：从草部移入此部。
【集解】
李时珍说：凡是谷物都有糠，这里应当使用粳米、稻米、粟米、秫米的糠。北方多用杵捣，南方多用碓春，入药效果相同。炼丹家说用糠火炼物，力量比平常大两倍。
【气味】味辛、甘，性热。
震亨（朱震亨）说：谷壳属金，糠的性质则是热的。
【主治】突然发生的噎膈症，刮取细糠含在口中（出自《名医别录》，也可以煎汤小口慢饮）。
烧成灰研末，用水送服一方寸匕，能让妇女容易分娩（李时珍补充，出自《子母秘录》）。
【发明】弘景（陶弘景）说：治疗噎膈用此物，也是利用舂捣的道理。天下的事理，大多相互影响印证……
【附方】旧方一个，新方一个。
胸膈气机阻塞，饮食不下：用碓嘴上的细糠，制成蜜丸如弹子大小，时常含着让津液慢慢咽下。
咽喉妨碍，感觉如有物吞吐不利：杵头糠、人参各一钱，石莲肉（炒）一钱，水煎服，每日三次。（出自《圣济总录》）
李时珍说：凡是草木中可以食用的都称为菜。韭菜、藠头、冬葵、葱、豆叶，这五种是五菜。《素问》说：五谷作为滋养，五菜作为补充。所以是用来辅助谷物之气，疏通壅滞的。古代有农官种植九种谷物，在场地和园圃中种植草木，以预备饥荒，蔬菜本来就不止五种而已。我国初年周定王绘制了四百多种可以救命的草木图，编成《救荒本草》，其用意深远啊。阴气的生成，根本在于五味；五脏的损伤，也在于五味。谨慎调和五味，脏腑就能通畅，气血就能流动，骨骼端正筋脉柔和，腠理致密，就可以长寿长久。因此内部有训诫，食医有方法，蔬菜对人的补益作用不是小的。但是五种气的良毒各不相同，五味进入人体后有偏胜的情况，百姓日常使用却不知道。于是搜集可以食用的草，共一百零五种列入菜部。分为五类：叫薰辛类，叫柔滑类，叫……（原文缺字），叫水类，叫芝类。旧本菜部三品，共六十五种。现在并入五种，将十三种移入草部，六种移入果部。从草部移入及合并的二十三种，从谷部移入一种，从果部移入一种，外类有名未用的移入三种。
《神农本草经》收录十三种（梁代陶弘景注） 《名医别录》收录十八种（梁代陶弘景注） 《唐本草》收录七种（唐代苏恭） 《千金食治》收录二种（唐代孙思邈） 《本草拾遗》收录十三种（唐代陈藏器） 《食疗本草》收录三种（唐代孟诜、张鼎） 《食性本草》收录一种（南唐陈士良） 《蜀本草》收录二种（蜀地韩保升） 《日华本草》收录二种（宋代人大明） 《开宝本草》收录六种（宋代马志） 《嘉祐本草》收录九种（宋代掌禹锡） 《图经本草》收录四种（宋代苏颂） 《证类本草》收录一种（宋代唐慎微） 《日用本草》收录三种（元代吴瑞） 《食物本草》收录二种（明代汪颖） 《食鉴本草》收录一种（明代宁原） 《救荒本草》收录二种（明代周王） 《本草纲目》收录十六种（明代李时珍）
【附注】魏国李当之《药录》 《吴普本草》 宋代雷斅《炮炙》 齐代徐之才《药对》 唐代甄权《药性》 萧炳《四声》 唐代李珣《海药》 杨损之《删繁》 宋代寇宗奭《衍义》 金代张元素《珍珠囊》 元代李杲《法象》 王好古《汤液》 元代朱震亨《补遗》 明代汪机《会编》 明代陈嘉谟《蒙筌》
[Names] Rice bran husk.
Li Shizhen states: "Bi" (chaff) also implies the meaning of being sparse and thin.
[Collected Explanations] Ying (Wang Ying) states: Rice bran is the fine husk on top of polished rice. In ancient times, Chen Ping became plump by eating chaff kernels.
Li Shizhen states: Bran refers to the husks of various millet and grain crops. The finest part close to the rice grain is called rice bran; it has a very sweet taste. During years of famine, many people mixed bean dregs or edible flowers and fruits from plants, steamed or boiled them in mixture, to relieve hunger.
[Flavor and Nature] Sweet, neutral, non-toxic.
[Indications] Promotes intestinal movement, opens the stomach, directs qi downward, and breaks up accumulations. Made into dry food, it prevents hunger, makes the skin smooth, and can be used for nourishment and preservation of health (Wang Ying).
(Listed as Medium Grade in *Bielu*)
[Correction] Yuxi (Zhang Yuxi) states: Transferred from the Herb Section to this section.
[Collected Explanations]
Li Shizhen states: All grains have bran; here, one should use the bran from glutinous rice, common rice, millet, and broomcorn millet. The North mostly uses pestles, while the South mostly uses mortars; for medicinal use, they are the same. Alchemists say that using bran fire to refine substances has twice the power of ordinary fire.
[Flavor and Nature] Pungent, sweet, hot.
Zhenheng (Zhu Zhenheng) states: Grain husks belong to Metal; the nature of bran is hot.
[Indications] Sudden dysphagia (choking sensation): Scrape off fine bran and hold it in the mouth (*Bielu*. It can also be decocted and sipped slowly).
Burn to ash, grind into powder, take with water (one cun bi dose), to facilitate childbirth in women (Li Shizhen added, from *Zimu Milu*).
[Elucidation] Hongjing (Tao Hongjing) states: Using this to treat dysphagia is also based on the principle of pounding and threshing. The principles of things in the world often reflect each other...
[Attached Prescriptions] One old prescription, one new prescription.
Chest diaphragm qi obstruction, inability to swallow food: Use fine bran from the tip of the mortar, form into honey pills the size of bullet seeds, hold in mouth frequently and swallow saliva gradually.
Throat obstruction, feeling like something is stuck and difficult to swallow or spit out: Chaff from pestle head, Ren Shen (Ginseng Root) each 1 qian, Shi Lian Rou (Lotus Plumule, stir-fried) 1 qian, decoct in water and take orally, three times a day. (*Shengji Zonglu*)
Li Shizhen states: Any grass or tree that can be eaten is called a vegetable. Jiu (Chinese Chive), Xie (Welsh Onion), Kui (Mallow), Cong (Scallion), Huo (Bean Leaves) are the five vegetables. *Suwen* says: Five grains provide nourishment, five vegetables provide supplementation. Thus, they assist the qi of grains and unblock stagnation. In ancient times, agricultural officials grew nine types of grains, and fields and gardens cultivated grasses and trees to prepare for famine; vegetables were certainly not limited to just five. In the early period of our dynasty, King Ding of Zhou mapped over four hundred types of grasses and trees that could sustain life, compiling the *Jiuhuang Bencao* (Herbal for Famine Relief); its intent was profound. The generation of yin originates from the five flavors; the injury to the five zang organs caused by the five flavors. Carefully harmonizing the five flavors allows the zang and fu organs to be open, qi and blood to flow, bones to be upright and tendons flexible, and the couli (skin pores) to be dense, enabling longevity. Therefore, there are teachings within, and dietary physicians have methods; the benefit of vegetables to humans is not small. However, the beneficial and toxic properties of the five qi differ, and the entry of the five flavors into the body has biases. People use them daily without knowing. Thus, we collected edible grasses, totaling one hundred and five types, for the Vegetable Section. Divided into five categories: Xunxin (Aromatic/Pungent), Rourua (Soft/Slippery), [Text Missing], Shui (Aquatic), Zhi [Text Missing]. The old edition's Vegetable Section contained three grades, totaling sixty-five types. Now, five types are merged, thirteen types are moved to the Herb Section, and six types to the Fruit Section. Twenty-three types transferred from the Herb Section and merged, one type from the Grain Section, one type from the Fruit Section, and three types from the External Category (named but unused) are moved in.
*Shennong Bencao Jing* records thirteen types (annotated by Tao Hongjing of Liang) *Bielu* records eighteen types (annotated by Tao Hongjing of Liang) *Tang Bencao* records seven types (Su Gong of Tang) *Qianjin Shizhi* records two types (Sun Simiao of Tang) *Bencao Shiyi* records thirteen types (Chen Cangqi of Tang) *Shiliao Bencao* records three types (Meng Shen and Zhang Ding of Tang) *Shixing Bencao* records one type (Chen Shiliang of Southern Tang) *Shu Bencao* records two types (Han Baosheng of Shu) *Rihua Bencao* records two types (Ren Da Ming of Song) *Kaibao Bencao* records six types (Ma Zhi of Song) *Jia You Bencao* records nine types (Zhang Yuxi of Song) *Tujing Bencao* records four types (Su Song of Song) *Zhenglei Bencao* records one type (Tang Shenwei of Song) *Riyong Bencao* records three types (Wu Rui of Yuan) *Shiwu Bencao* records two types (Wang Ying of Ming) *Shijian Bencao* records one type (Ning Yuan of Ming) *Jiuhuang Bencao* records two types (King Zhou of Ming) *Bencao Gangmu* records sixteen types (Li Shizhen of Ming)
[Annotations] Li Dangzhi's *Yaolu* of Wei Wu Pu's *Bencao* Lei Xiao's *Paozhi* of Song Xu Zhicai's *Yadui* of Qi Zhen Quan's *Xing* of Tang Xiao Bing's *Sisheng* Li Xun's *Haiyao* of Tang Yang Sunzhi's *Shanfan* of Song Kou Zongshi's *Yanyi* of Song Zhang Yuansu's *Zhenzhunang* of Jin Li Gao's *Faxiang* of Yuan Wang Haogu's *Tangye* Zhu Zhenheng's *Buyi* of Yuan Wang Ji's *Huibian* of Ming Chen Jiamo's *Mengquan* of Ming