Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Tang ● (about 1174 years ago) 《食医心鉴》 |
|---|---|
| Traditional knowledge – formula |
郁李仁15克，白米50克。 |
| TKRC | Z01A/D217033038(欧李) / Z01A/D217033043(郁李) / Z01A/D217033062(长梗扁桃) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 郁李仁粥 0.50 (2) | 至宝丹 0.50 (1) | 浆水粥 0.50 (1) | 白米粉 0.50 (1) | 郁李仁煎 0.50 (1) |
| 甘竹茹汤 0.50 (1) | 木耳粥 0.50 (1) | 郁李仁粥 0.50 (1) | 散癥汤 0.50 (1) | 乌鸡脂粥 0.50 (1) |
| 白鹅膏粥 0.50 (1) | 鹿肾粥 0.50 (1) | 一醉饮 0.50 (1) | 栗子粥 0.50 (1) | 牛百叶粥 0.50 (1) |
| 咸鸭蛋蚝豉粥 0.50 (1) | 红丸子 0.33 (1) | 麦门冬粥 0.33 (1) | 木瓜粳米汤 0.33 (1) | 贝母粥 0.33 (1) |
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