Blood Nourishing Foods in Traditional Chinese Medicine

In Chinese medicine, blood nourishing foods are believed to support the production and circulation of blood in the body.

Blood is seen as one of the cornerstones of good health.  We want there to be enough blood to nourish your muscles, organs, bones, hair and skin .   These foods can be especially important for women during their menstrual cycle, pregnancy, and postpartum recovery.

Here are some examples of blood nourishing foods:

1. Dark leafy greens: Greens like spinach, kale, and collard greens are rich in iron, which is important for red blood cell production.

Remember, cooked greens are best! If you suffer with hypothyroid issues in particular, never eat raw cruciferous veges( kale, broccoli etc ), especially in juices , as when they are consumed in their raw state they are goitrogenic  ie they can worsen hypothyroid conditions


2. Red meat: Beef and lamb are also good sources of iron, as well as vitamin B12, which is needed for the production of healthy red blood cells.

*It’s important to know that all meat protein (chicken, fish, red meat ) are seen as good blood tonics.


3. Eggs: Eggs are a good source of protein and iron, as well as choline, which is important for fetal brain development during pregnancy.  They are excellent blood tonic foods


4. Black beans: Black beans are rich in folate, which is important for red blood cell production and fetal development during pregnancy.

*Black AND red beans are both excellent blood tonics


5. Bone broth: You can definitely make your own, but there are now lots of options available where the work has been done for you and you can buy it in a jar – just add boiled water and drink, or add it to your soups, slow cooked meals etc


Remember, these foods are just a few examples of blood nourishing foods in Chinese medicine. Combined with a diet that is mostly cooked ( remember the  80/20 rule where 80% of your diet is warm, cooked food, – 20% is cool or raw )….*I’m actually more happy if it is 90/10!

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  • Cheng, X. (2008). Chinese acupuncture and moxibustion. Elsevier Health Sciences.
  • Pitchford, P (2002(. Healing with Whole Foods. North Atlantic Books